12 hours ago
Wednesday, May 22, 2013
Ok, the asparagus is done, now on to beets.
I never knew or heard the word "locavore" until I started a food blog 5 years ago.
Hello, my name is Stacey ("Mrs. Snacks" to you), and I am a "locavore".
I've been called worse in my life.
I try to cook with what is in season and local, in case you haven't noticed.
I don't eat tomatoes all winter, waiting for that perfect July beauty.
Same goes for asparagus, only in May, and cherries and blueberries only in the summer.
Just because your supermarket is selling cherries in February for $9.99 per lb. doesn't mean you need to have them now. Wait, they will be here soon, and they will be worth the wait.
Eat local when you can. It tastes better. We grow plenty of great produce here in the U.S., in case you are living under a rock.
Since we are having such an abundant beet harvest this year at the MCG, I have to think of creative ways in which to use them.
I'm happy just slicing them and putting them in salads.
Raw or roasted, it matters not.
My favorite beet recipes are probably my Beet Napoleons, which were labor intensive but beautiful...........
and my very favorite Beet Carpaccio with Mint, so pretty too.
Here is a way to get any beet hater to like beets (Glenn!).
Roast them to sweetness (400F, covered in foil for 1 hour, then when cool enough to handle, peel and slice).
Place quartered beets (yellow, red and/or chioggia) with arugula and orange zest on a platter.
Place a piece of goat cheese in the center of the plate, and drizzle some balsamic glaze over and serve.
The next day, you can change it up by cutting the beets a different shape and size and scatter some goat cheese or mozzarella around the plate.
Sprinkle w/ sea salt & pepper and drizzle w/ good olive oil and some white balsamic vinegar.
Tomorrow, we'll be having fun with beet greens!