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CSA's and my new attempt 
 
Jul. 26, 2010 11:46 pm 
Updated: Aug. 1, 2010 9:53 am
I've been a long time lover of Allrecipes and just recently joined.  Over the past bit of time, I've religiously read several people's logs; yet never, have I felt inclined to respond.  Whether I agree or disagree.  Some of the topics have brought strong emotions upon me, from person struggling with cancer, who felt the unnecessary pull to withdraw his poignant blog due to the the fact that it isn't "foodie" to the peanut allergy conversation.  I love this site.

So here I am (albeit, with my horrid punctuation) to add my thoughts.

Last year, on the recipe exchange someone inquired what to to with some now forgotten ingredient from her CSA.  CSA?  What in that world is that.  I spent a lot of time researching to understand that it referred to Community Supported Agriculture and then even more  time to find one in the Denver area.  Eureka!  I found one, signed up for it, and then struggled with the mother lode of familiar and unfamiliar veggies.  I, alas, asted so many of the beautiful veggies that I received last year.

This year, we signed up again, for Grant Family Farm's CSA.  Older and wiser we are!!  Now, I know what a pea looks like before it's shelled.  And even, what the heck is a kohlrabi.  I grew up in Denver, in a family that values nutritious, wholesome food.  But, how sad is it that it took me more than 30 years to even recognize an unshelled pea or the mysterious kohlrabi?  I wonder, If I will do better at keeping my own children, when I have them, in closer contact with our Earth.

So, in the spirit of  sharing, I have once more been inundated with beets.  In my family, beets mean either juice or borscht.  Both I love, but am in search of new beet havens.  Any suggestions?
 
Comments
Jul. 27, 2010 5:48 am
http://allrecipes.com/Recipe/Beet-Bundt-Cake/Detail.aspx This looks like a sweet treat :) (I love fresh beets, just boiled, skinned, alittle butter, alittle salt. . . yummy!
 
Jul. 27, 2010 8:08 am
Thanks for the suggestion.
 
Jenny 
Jul. 27, 2010 9:50 am
I loved this dish (http://allrecipes.com/Recipe/Roasted-Beets-n-Sweets/Detail.aspx). I sprinkled some goat cheese on top before serving.
 
Jul. 27, 2010 3:19 pm
The blogs will get to you won't they? Sorry no beet recipes! I try them every 5 years to see if I still don't like them. I still don't like them even though I know they are really good for me.
 
Jul. 27, 2010 7:47 pm
That beets and sweets recipe looks great!! Thank you.
 
Jul. 27, 2010 7:50 pm
Cat Hill--that's how I feel about fresh spinach.
 
Jul. 27, 2010 8:14 pm
Hi there TG, Welcome:0 I love to roast the beets, scrub real good, I don't peel any vegi I can eat the skin off of.Lots of fiber,etc. Scrub,slice, salt,pepper, evoo,roast 400 degrees for 25-30 mins. Roasting vegies, Any vegie, brings out the natural sweetness. Roasted green beans are Terrific! Glad you are happy about the CSA. Good luck to you:)
 
Jul. 27, 2010 10:35 pm
Nice blog. Learned from you what CSA is. So, good job passing on the knowledge, there. ;o) I had a cold beet soup served as an appertizer at a fancy restaurant here in December. Check the recipes for beet soup on this site and see what you come up with. Nice blog.
 
Jul. 28, 2010 12:23 pm
I love a roasted beet salad.....basically tender beats with goat cheese and candied pecans over a mesculan with a sweet vinegarette type dressing? mix.mmmmmmm
 
Jul. 28, 2010 1:04 pm
I'm afraid there are just some foods that no matter how grown up you are or how hard you try, you aren't going to like them! LOL I wish I did like beets, my sister's husband grows really nice ones and they are really good for the diet. Again, sorry they taste like dirt to me. Deep sigh, at least I try them again once in awhile to see if any of the tastebuds changed. Oddly enough, I love spinach. Go figure. LOL
 
Janet 
Jul. 30, 2010 5:15 pm
I love either microwaving beets until they are cooked through, leave skins on while doing this and it will fall off afterwards. Then serve it with a little butter and sale and pepper. Very yummy. I have made pickled beets as well, if you want this recipe leave a note on here and I will search for it. It is like canning pickles, but you cook the beets, let them cool a little put them in jars and make a juice or it is actually called a brine that you pour over the beets once in the jar, then you can them. I love these as well. I agree with Cat Hill that I think you have to acquire a taste for them, but I find them sweet, but it is important to get the skins off of them or they will taste like dirt. I find beets to be sweet. yummy....
 
Aug. 1, 2010 9:53 am
I would love a recipe for pickled beets. In fact I just ordered a canning kit about a week ago. My first attempt was going to be watermelon rinds, but pickled beets would be a great way for me to get started also.
 
 
 
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