Book #2 is “From Asparagus to Zucchini” presented by the Madison Area Community Supported Agriculture Coalition
This is a cook book for CSA members. I thought it would be fun to highlight this book weekly on the blog by sharing one of the recipes for a vegetable we got that week. Likely something hard, kooky, or a technique I’ve not tried. I’d let you know the reviews, good or bad.
Thursday Menu – Adobo Tuna, Vegetable Biryani, Warm Beet Salad
Farm Share Produce – Beets
Other Local Produce- Spinach
Two-Way Street Beets (the Warm Beet Salad)
from From Asparagus to Zucchini” presented by the Madison Area Community Supported Agriculture Coalition
NOTE: The following is the recipe as written. The vegetable box beets did not come with their greens. I had spinach from the Farmer’s Market, so I used that instead. I also didn’t have any hot chile oil – so I used Thai Chile Garlic Sauce.
2 bunches small beets
Juice of 1 orange (approx. 2 T)
1 T butter, softened
1 t peanut oil
1 t sesame oil
1 t hot chile oil
1-2 T soy sauce
Cut beets off stems. Gently scrub beets. Steam beets until tender 20-30 minutes. Cool briefly, peel off skins, and cut into wedges. Toss with orange juice, butter, and pepper; cover and keep warm.
While beets steam – wash the greens. Cut the stems into 3 inch pieces and coarsely chop the greens; set aside the stems and green in separate piles.
Close to serving time, heat heavy skillet over medium and heat the oils. Add stem; sauté 2-3 minutes. Add greens; cook tossing often until limp. Toss in the soy sauce. Put the greens on a platter and top with warm beet wedges.
I choose this recipe to share because I had never steamed beets. I liked it. I thought they peeled really easily. My beets were large and took about 45 – 50 minutes to steam.