Sauteed Beet & Potato Hash
adapted from Farmer John’s Cookbook
Heat olive oil or butter in a large skillet over medium heat. Add a diced onion; cook and stir until soft and translucent. Stir in grated potatoes and beets and some minced garlic. Season with salt to taste. Cook, turning occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes. Remove skillet from heat. Season generously with pepper, and more salt if desired, to taste.
Curried Carrot Soup
adapted from Simply in Season
This is a good recipe if you have a backlog of carrots since it calls for two share’s worth. If you only have one share on hand, cut the recipe in half for a smaller batch or try adding potatoes for half the carrot volume.
In a soup pot, sauté minced garlic and onion in olive oil or butter until soft. Add 2 lbs. chopped carrots (or carrots and potatoes) and cover with good quality vegetable or chicken stock. Add 2 teaspoons curry powder (or to taste). Simmer until carrots are tender, about 20 minutes. Remove from heat, cool slightly and purée. If on hand, add a splash of lemon juice or a cup of tangy apple cider. Salt and pepper to taste. Serve with a dollop of yogurt or a sprinkle of cilantro leaves.
Pretty beets & carrots
from Moosewood Restaurant New Classics
The cookbook says: “The striking red and orange colors of shredded beets and carrots make this a bright centerpiece with a crisp, refreshing texture and tangy flavor. If you use a food processor or mouli-julienne, which is a countertop, hand-cranked grater, this can be ready in minutes.”
Coarsely grate several peeled beets and carrots to yield about 1½ cups of each. Place in separate bowls and set aside.
Finely grate a small piece of fresh ginger and combine it with about 2 tablespoons olive oil, 3 tablespoons cider vinegar, and 1 minced garlic clove. Toss the beets with half of the dressing and add salt and pepper to taste. Mix the carrots with the other half of the dressing and once again salt and pepper to taste.
Arrange several green vegetable leaves (e.g. yukina or cabbage) on a plate, mound the carrot mixture in the center, and spoon the beets around it. Serve chilled or at room temperature.
