Tag Archives: beets

Light blender fare

I am now a proud participant of the ‘Soup challenge’, challenging my soup repertoire. Pan-raw fare while preparing for a blizzard on the East Coast? I don’t know. In this weather when I am reluctant eating salad and prefer comfy food such as split pea soup. After bean and split pea soup, I’m opting for the recommended Borscht. Other suggestions have ingredients that are hard to get here in winter. Still this one also asks for fresh dill… got frozen one instead. I cooked all the beets added some potato for substance, then sautéed onions, carrot and parsnip and add to the blender with broth, almond milk and spices. It works although the sorbet-like result looks more like a light summer refreshment, I preferred it re-heated. It is also harder than I thought to sell ‘pink sorbet for dinner’ to a ‘real man equipped with real teeth’… see recipe

A fresh Start

Still in the old year, we are craving the New Start. Cleaning the fridge, I find a red cabbage patiently waiting, time for a fresh lunch salad with red cabbage. A recipe suggested all kinds of ingredients I did not have, so I just added what was available with and Asian style dressing. See recipe

Vampires and Borscht

Happy Halloween! For the second time in a row, Halloween has become the spooky reminder of global warming. Last year we had snow and ice that day which cancelled Trick or Treating, this year in the aftermath of hurricane Sandy, Trick or Treating happened on a limited scale with early curfew. Still groups of kids made it into the woods and I must admit, for the first time I ran out of candy. Woe is me. Continue reading

The better Crunch

Do you remember Terra Chips? Chips made from blue and white potatoes, yams and beets. Succulent, less oily and tasting sweet and salty. A really great experience. And you can do it all yourself!
I had a big box full of sweet potatoes. If you want to make chips, most internet recipes state that you will bake them in 400˚F or higher. Most of my chips curled up and burned right away in such temperatures already after ten minutes. The better range seems to be around 300, 350 degrees, abt. 20 minutes, including turning them once. The most important part however, is cutting them all the same thickness, which won’t work by hand, you will need to use the food processor or a mandolin.
Then experiment with following recipe…

Wild Eats

Our first outside market had wild spring greens. I found claytonia and nettles. Also in season the first small zucchini squash (courgette). While nettles are widely used in Europe, (especially for a home made spray against aphids), Claytonia perfoliata is new to me. The Western American native plant, is also known as miner’s lettuce or winter purslane, and belongs with purslane to the portulacae. White flowers are surrounded by a round leaf collar. The plant is supposedly easy to grow on sandy and poor or wet soil and might be found on abandoned land. Eat in spring and colder months, as hot temperatures will turn the leaves bitter. See recipe

A promising Season

The yellow giants are out. Most of my heirloom seeds seem slow this year. The only variety shooting up rocket like, is the big yellow, a juicy heirloom tomato from the farmer’s market plus one shy Cherokee. I don’t even know the big yellow’s name yet. Looking forward to my tomatoes in summer, I recently found a tomato soup picture with a perfect orange color. As I did not have much fresh tomato produce, I added some carrots and even beets for substance and for a deep red color. With spices a convincing soup; blend nut milks to make it creamy! See recipe

Raw Colors at Sunset

The turning leaves let crowds flock to the Rivertowns and upstate NY in the last weekends of October and early November. Our long Sunday hike on trails around Lake Minnewaska gave us many scenic pictures. Lively fall colors were always among my favorites. For a ‘turning leaf party‘ this weekend, I made a colorful sweet root salad, Continue reading


Salad with the humble beet

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Some time ago, the NY Times printed an list of certain “power foods” recommended to be eaten more often because of their superior nutritional value. Among them the humble red beet. But what can you do with it besides hot … Continue reading