So, I was at the farm the other weekend picking organic vegetables with my bare hands. Geez, I can’t remember the last time I got so dirty, sun burned, getting splinters, blisters, the whole nine! You can say I finally got in touch with the earth. But it wasn’t so bad, considering I got these to take back home.
Well, now that this spread has been trimmed and cleaned, I am now faced with another difficult task… what to cook for dinner. Obviously, I can’t be an Iron Chef, huh? However, given a few days to think about it, I can definitely come up with something to cook out of these babies. Here’s one for starters…
Yum! Tastes like something that didn’t come from the grocery store. And that’s a good thing!
Now, what to do with them beets…
Ingredients (4-6 Servings):
1 lb. Potatoes, peeled and diced
1 lb. Carrots, peeled and diced
1 large Onion, diced
4-6 large Garlic Cloves, minced
4 cups Low-Sodium Vegetable Stock
1/4 cup EVOO
Salt & Pepper
In a medium heated heavy pot, sauté potatoes and carrots on EVOO for 10 minutes. Add onions and cook for another 10 minutes. Stir in garlic and cook for another 5 minutes. Then, pour the stock, season with salt & pepper and let it come to a boil. Cover the pot with a lid and let it simmer for about 20 minutes.
Now, use a blender or a hand mixer (with the blender attachment) to pureé the soup to your desired consistency. Give it a taste and re-season accordingly.