Local Eating for November - Week 3

We are big fans of eating local, and really enjoy our weekly farm share. However, there comes a time when cooking beets or collard greens for the fourth week in a row gets old. As a result, we’ve been seeking out new and uniques ways of using our farm share vegetables. And, of course, we will share them with you.

This week is about two basic staples of the season right now: carrots and beets. Both of these dishes are easy additions to an evening meal. Enjoy!

Carrot Salad
3 lbs. carrots
1/3 cup cider vinegar
Approx. 2 tsp. salt
2 tbsp. chopped flat-leaf parsley

Peel and grate carrots; put in a large bowl. Toss with vinegar and 2 tsp. salt, adding more salt to taste. Add parsley and toss to combine. Serve at room temperature.

Beet Salad
3 lbs. beets
1 tsp. olive oil
1/3 cup cider vinegar
2 tsp. salt

Preheat oven to 375 degrees. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, usually 30-45 minutes. Unwrap and let cool.

When beets are cool enough to handle, slip peels off and grate beets on a coarse grater. Toss with vinegar and salt. Serve at room temperature.

Both recipes this week are from Sunset Magazine’s October issue