cherish the beet
The hearty, blood red fall beets are starting to come out of the ground. Bob and Matt are pulling and topping them as I type (at work! I'm not shirking...). There's certainly some folks on the fence about these chunky, earthy roots. As I don't have cooking photos with them yet, I've compiled a list of links from other CSA's and their members to give a little inspiration for this week's meals. The crop did wonderfully, along with the carrots, so I reckong you'll have a few opportunities to experiment beyond the borscht and roasting.
Hope it's an enjoyable journey.
*** Roesti (potato beet pancake)
*** Beet Hummus
*** Raw Beet Salad
or try a roasted variation on this with similar flavorings.
*** Carrot-Beet Soup with Ginger Beet Relish
In the you-pick herbs area there's still oregano, thyme, mint, lavender, rosemary and sage. A little herbs go a long way for flavor.