Entries tagged with 'beets'
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Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Los Angeles correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Persimmons from Peacock Family Farm. If fall had an official color—like poppies are the official flower of California, Humuhumunukunukuapua`a is the official fish of Hawaii and Crocs are the official shoe of Mario Batali—it would have to be orange. Vibrant, warm and evocative of piles of crisp leaves perfect for jumping in, or the jack-o-lantern shrapnel you wade through the morning after Halloween, orange permeates the season. Here are some of my favorite...
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Don't be afraid of beets. They have a deliciously natural sweetness, and their vibrant colors render the flesh almost jewel-like. It's a crime not to take advantage while they're fresh--especially with colors that go way beyond standard purple.
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Note: Each week, one of our various Market Scene correspondents from around the country checks in with what's fresh at the farmstands in a particular region. Today, Penny Cherubino (Boston Zest) drops by from Boston. The Brookline Farmers Market has been a part of the Coolidge Corner shopping experience for thirty-one years. It's a place of full-flavor shopping with produce, cheese, eggs, ice cream, bakery, specialty foods, beef, turkey, pork, lamb, and fish vendors. It's a busy market, with long lines forming at favorite vendors like Clear Flour Bakery. This family-operated, artisan bakery specializes in creating the authentic breads of Italy, France and Germany. Clear Flour always appears in any list of the best bakeries in the Boston area....
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Since the world just can't get enough vampires, Tom Colicchio does a little plug for the second season of HBO's True Blood, which returned on Sunday, with this red goo-resembling drink made of beet juice, roasted sugar snap peas, fennel, fava beans, and chicken stock. Colicchio is looking out for all those awkward scenarios when your vamp friends can't eat with the humans and are craving a 98.6°F drink. The video, after the jump....
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Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. Today, Leah Greenstein (SpicySaltySweet) drops by from Los Angeles. Take us to market, Leah! Brooks cherries from Ken's Produce. When I was a kid, I was allergic to everything red (or at least that's what my mother told me, my fiancé thinks she made it up). Tomatoes, strawberries, raspberries, cherries, and Kool-Aid fruit punch were all off limits. Fortunately, after years of miserable pizza parties and strawberry shortcake headaches, I grew out my food allergies. And what I found on the other side of antihistamines were tangy-sweet, ruby-colored cherries that made...
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I caught some mostly good-natured flak when I fancifully gave President Obama a hard time for not allowing his wife to plant beets in the new White House garden. Now, according to Maureen Dowd's column in today's New York Times, Alice Waters also wants to introduce our President to the joys and pleasures of fresh beets simply prepared: "I would like to serve him some golden beets sometime that were roasted in the oven, that were not overcooked, that were dressed with a lovely little vinaigrette, maybe even diced in a salad," she says in her seductive way. "Squeeze 'em with a little lime. It's fantastically nutritious." And seriously delicious, I might add. Here's a recipe for the White House...
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President Obama doesn't like beets, which means there may not be any beets growing on the White House lawn. While I am thrilled about the new organic vegetable garden, it seems Mr. President should get over his beet aversion. Give them another chance, man?
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Nina of Veggie Wedgie makes a beautiful beet hummus that she adapted from Donna Hay magazine. There's no fuss or muss to this recipe; simply blend all the ingredients until smooth and serve. It's a double dose of pretty and healthy to help you get through the winter blues! Related Essentials: Hummus In Videos: Hummus Rap...
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©iStockPhoto/mdmiller Most of us are familiar with the most common purple-red beets, yet I've seen their earthy flavor and pink juices intimidate even the fiercest of cooks. In season through autumn and found in a variety of colors, beets can be eaten raw or cooked. However, their buttery texture and sweetness shine through when roasted in foil with olive oil, salt, and pepper in a 400 degree oven for 45 minutes--a simple recipe for those cool and breezy days that are soon approaching. Be gentle with their flesh and store them in a cool place, and slice them up for a perfect side or even a shining star in a salad, soup, or on a burger. Here are some other...
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Photograph from Charles Haynes on Flickr Because I rarely think about color when I’m planning what to cook, I always feel guilty when I read about how important it is to one’s enjoyment of a meal. The thing is, I’m not sure how true that is for me. One of my favorite things about my family’s Thanksgiving is that everything on my plate is unapologetically brown, white, and delicious. And when my Tuesday night dinner at home has already taken twice as long as I thought it would to prepare, taking the extra ten minutes to clean and chop a dusting of green herbs or red peppers or yellow lemon zest almost never seems worth it. A Newfound Fondness for...
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