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Archive for the ‘vegetables’ Category

Red velvet brownies

Yes, they are that red! Bet you can't eat just one.

Yes, they are that red! Bet you can’t eat just one.

Bee Heaven Farm CSA members have gotten beets a few times in their shares this season. There’s a pretty good chance those homely root vegetables are still hanging around somewhere in the back of your refrigerator. Now, don’t get me wrong! I love beets, and grew up eating them — boiled, roasted, pickled. But never in baked goods. Until now…

Beets were the original coloring agent used in some red velvet cake recipes back in the day. They are great for baking because they become sweet when roasted, and hold moisture. Plus, the earthy beet flavor combines beautifully with dark chocolate.

I found this recipe for beet brownies on a lovely food/farm blog, and tweaked it a bit (my changes are in italics). The original recipe calls for a topping of fresh blueberries, which sounds fabulous; but even plain and warm out of the oven, they are scrumptious. I’ve made this recipe several times, and each time the brownies get gobbled up in no time flat, and people beg me for more. Enjoy!

Red Velvet Brownies

•    1 cup of beet puree*
•    3.5 ounces (one bar) of good-quality chocolate (at least 70% dark)
•    3/4 cup all-purpose flour
•    2 teaspoons baking powder
•    pinch salt (about 1/8 tsp)
•    2 teaspoons vanilla extract
•    7 tablespoons butter, softened
•    1/3 cup brown sugar
•    2 eggs, room temperature
•    1/2 cup chopped walnuts (optional)

* Note: Roast about 5 or 6 beets, then let them cool. Using gloves, remove skins, then puree in food processor. If you roast more than you need for the recipe, pureed beets are a delicious side dish dressed with olive oil and lemon juice.

1.    Pre-heat oven to 350 F.
2.    Melt chocolate over double-boiler. Set aside.
3.    Whisk together flour with baking powder and salt and set aside.
4.    Cream butter and sugar together. Add vanilla and eggs, one at a time, until the mixture is creamy. Add melted chocolate, beet puree, flour mixture, and walnuts. Mix well.
5.    Pour batter into 9 x 13 baking pan lined with baking parchment and bake for 25-30 minutes.
6.    Let cool and cut into triangles. Serve with fresh-picked blueberries and share with family.

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They might be giants

One never knows what’s going to turn up in the barn on Friday, when it’s time to pack the CSA shares. Last week, it was zucchini and other squash from Worden Farm. Most were average sized, some maybe a bit on the small side. But, there were a few that Chris Worden slipped in to the order that were a bit larger — “as big as a baseball bat,” he warned Farmer Margie Pikarsky.

Farmer Margie with giant squash.

Farmer Margie with giant squash.

But Margie begged to differ. “This is a bowling pin,” she told me, holding up a yellow squash. “And these are clubs,” she added, holding up two giant green summer squash. They certainly looked like they had heft, and could hurt somebody’s noggin.

Zucchini the size of her arm.

Zucchini the size of her arm.

“It’s the size of your arm,” I pointed out. We put the vegetable side by side with Margie’s forearm, which normally appears sturdy and strong. But next to the giant green club, her forearm looked thin and frail. Now that is a monster of a vegetable!

Stuffing the boats.

Stuffing the boats.

But it didn’t stand a chance against the hungry farmer. Out came a big kitchen knife the size of a machete and whack hack smack the clubs were split in half. Their innards were carved out with a spoon to make boats, no, dugout canoes one could use to traverse the Everglades. Those insides were tossed into a bowl along with heirloom tomatoes, scallions, pepper jack cheese, crumbled organic corn chips, a few seasonings, and maybe a few other scraps that were lying around.

The stuffed zucchini baked in the oven at 350 for about 30 minutes. Out came these delicious marvels, one per person. And that was all you needed to fill you up for dinner. Yum!

Bet you can't eat the whole thing!

Bet you can’t eat the whole thing!

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Onionville was so amazing that I had to document it with my video camera. Here, farmer Arturo Gonzalez takes me on a brief tour of a sea of red and yellow onions drying in the barn at Bee Heaven Farm. If you are a CSA member, you ate his lovely red spring onions not too long ago. There’s plenty more where that came from, if you like such things. Keep your eyes open for onions in the summer offerings.

This is the very first farm video I’m posting on the blog and on YouTube. If you want to see more videos, let me know and I’ll post some more, now and then, when I get a chance.

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Red and yellow onions drying in the front stall.

A sea of organic onions has washed up at the horse barn at Bee Heaven Farm. The onions  are laid out in two double rows on either side of the walkway, and one layer deep on tables in two of the stalls. The red spring onions still have their tops attached, and the big round yellow ones are topless. They are drying out so they can be kept longer in storage.

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Farmer Arturo dropping off a million onions. Farm worker Luz in background. Photo by Margie Pikarsky.

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Yellow onions drying in the back stall.

Farmer Arturo Gonzalez of Sunshine Organic Farm grew all these onions for the CSA. “So many onions, I don’t know what to do with them!” he told me. “I’ve been eating onions every day — onions with breakfast, lunch, and dinner and I still have too many onions!”

You can help Margie with her onion problem by grabbing some at the next summer offering. Just think — onion soup, caramelized onions (my favorite), dried onions, onions in omelets with fresh herbs — I could go on and on…

If you aren’t already, get on Farmer Margie’s mailing list so you don’t miss out on a single deal during the off season!

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Sea of red spring onions.

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Here’s a look back, the first of a series, of Bee Heaven Farm/Redland Organics at Pinecrest Farmers Market this winter. Their last day was April 28th, 2013, and now the market season is over for them until fall. Farmer Margie, husband Nick, and their hard working crew will be back in December. Until then, enjoy happy memories of mornings at market browsing for ridiculously fresh local fruits and veggies. The following pictures were taken on December 2, 2012.

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Farmer Margie weighs tomatoes.

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Nick (with straw hat) helping a customer.

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Nicole holding sugar cane.

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Red lettuce looks airbrushed.

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honey-pfm-12-2

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Nose-y eggplants.

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