Bonus!

All cleaned up and ready to go

Beets and Carrots have been on my cravings list and this week’s bonus harvest did not disappoint. Being “root” vegetables, and considering the heavy rains we had recently, they were amply coated in their earthy jackets; but underneath the mud were the sweetest carrots EVER. Carrots have been a favorite of folks for a very long time and everyone knows they are a good source of vitamins, low in calories, rich in carotenes and who hasn’t been told to “eat your carrots, they are good for your eyes.” They are also powerful anti-oxidants, and provide both fiber and calcium for your diet. All of that comes from a root that grows in the ground and is most often eaten raw. And don’t forget the tops – as we are often reminded by Farmer Pablo they make great additions to salads, eggs, and soup. But the simple carrot also dresses up exceptionally well. Who doesn’t love a good carrot cake, or a Morning Glory muffin or a creamy soufflé? This week I’d like to share with you a Creamy Carrot Soup recipe that I’ve been making for about 30 years. This is the perfect weather for a bowl of warm and creamy soup and our harvest share has just the right amount of carrots to whip up a batch.

Beets on the other hand are probably not a “go-to” root vegetable like the carrot. For many people, a beet can be a rather intimidating thing, awkward in size and staining everything in sight a purply-red. But a serving of beets offers many of the same health benefits as carrots, is sweet and tasty and there is no end to the way a beet can be prepared and eaten. Beets are a great source of fiber, high in Vitamins A and C and full of important minerals. Beets are also full of folic acid which helps to make new cells and is known as a fighter of cancer and heart disease. The greens are also tasty and in the time of the Romans were used to counter garlic breath and had healing properties and so were used to bind wounds. How about that beet? Beets can be eaten raw, juiced, baked, boiled, sautéed among other methods of cooking. Roasting a beet brings out the sweetness.Various versions of a beet soup called Borscht is popular in most Eastern European countries. Beets have been gaining in popularity and many chefs feature them on their menus regularly. My favorite comfort food using beets is Harvard beets. A good recipe for Harvard beets immediately takes me back to holiday meals at my grandmother’s house. It’s a simple recipe with a sweet and sour taste. Try it as an addition to your Thanksgiving meal. http://www.tasteofhome.com/Recipes/Harvard-Beets-2

My new favorite way to eat beets has to be hands down - beet salad. It’s a simple salad of greens – especially good with greens with a bite, but any simple lettuce mix will do just as well – add a few beet greens to whatever you use. Add sliced cooked beets (either boiled or roasted), some tangy goat cheese, a few walnuts if you’d like and a splash of vinaigrette. http://www.seriouseats.com/recipes/2012/02/serious-salads-roasted-beet-salad-with-goat-cheese-walnuts-vinaigrette.html

Well friends, we go out with a bang – a generous bonus harvest and the anticipation of more bountiful servings of love from Stoney Lonesome Farm next year. It’s been fun writing about the vegetables this season and I know we are all looking forward to seeing what Season 10 will bring next year.  ~ Mary

The rest of the Bonus Harvest - Parsley, Dill, Garlic, Lettuce mix and broccoli

 Cream of Carrot Soup

6-8  carrots, peeled and diced
1 small onion diced
1 bay leaf
2 Tbsp butter
3 cups Chicken stock
salt and pepper
1 tsp of sugar, optional
lemon rind and parsley for garnish

Combine carrots, onion, bay leaf and butter in a covered saucepan. Cook over low heat until carrots are tending, keeping the pan covered. Cook 8 minutes. Cool and remove bay leaf. Add 1 cup chicken stock. WIth immersion blender blend until smooth. (or use blender) Return to pan, add remaining stock and sugar. Serve with a garnish of lemon rind and parsley. Enjoy!