Glazed Beets

What a wild time of things! Despite the catastrophic weather conditions causing such a delay, I am looking forward to digging back into the ground candy that we’d become accustomed to during the early part of the year, aren’t you? Although I’m aware that some were getting overwhelmed with the abundance that came their way, I discovered many were distributing their unused portions among friends, neighbors, and less fortunate humans furthering the blessings of the tasty goods.

Today I’m sharing a couple recipes from other CSA’s around the country that will help get things back in order in your soon to be filled with bounty kitchens. May the food that passes your lips bring you excellent health, good fortune, and a slimmer waist line (It that is indeed your goal). Eat hearty, my friends!

Glazed Beets

Chicken stock or water

Salt, to taste

Red, Chiogga, or Golden beets, sliced

2 T. Butter or olive oil

In a deep skillet, add about 1-1/2 inch of water or chicken stock and salt to taste. Add sliced beets. Add 3 T. of butter or olive oil to the skillet. Simmer at medium high heat until all the liquid is gone. Serve immediately.

NOTE: The liquid absorbs the flavor, the beets absorb the liquid and the butter/oil, which will float to the top and glaze the beets. Add any of these ingredients to further the flavor of the beets: fresh ginger, soy sauce, garlic, onions, or fresh herbs.

Recipe by Bill Brammer III of San Diego, CA

Kale Potato Soup

1 large bunch of kale (chopped) Steam and set aside (If you cook it with the potatoes the flavor will be extremely strong overpowering the dish. Trust me)

1 T. Butter

1 Large chopped onion

1 clove minced garlic (I like 3-4 cloves but I REALLY like garlic)

Melt butter in a soup pot. Add onion and sauté until golden. Add garlic and sauté another minute. (NOTE: For stronger onion/garlic flavor, add these two later in the cooking process)

2 Large diced potatoes

2 c. hot water or broth

Add, bring to boil, reduce heat and simmer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed kale to soup pot. (Puree everything if a smooth texture is desired).

3 Cups water or broth

½ teaspoon salt or to taste

Pepper to taste

Add along with additional hot water or milk to preferred consistency. Heat gently until hot and serve. (NOTE: If you’re an omnivore a package of sliced cocktail beef weinies, makes this dish spread about a bit farther)

Italicized notations are from me, Mare Martell, while the recipes are from the cookbooks:

Harnish, Marie. “Autumn Soups.” Simply in Season. Scottdale: Herald, 2005. N. pag. Print.

Sochacki, Julie, and Jason Houston. One United Harvest: Creative Recipes from America’s Community Supported Farms. Kearney, NE: Morris Cook, 2005. Print.