Tracey and I were lucky enough to come into a farm-share in September. Every Monday, one of us treks out to Mud Creek Farm in Victor, NY, where we select a specified amount of fresh, organic produce from the previous week's harvest.
Recently, this has meant beets, carrots, garlic, onions, salad greens, swiss chard, and delicata squash. I've never cooked beets or delicata. Which makes me sad that I've missed out on these lovely vegetables for so many years. I think I'm making up for lost time.
I thought I'd share this recipe for beet salad that was inspired by a restaurant salad I had recently (and allowed me to use my excessive amounts of salad greens), and I'm sharing a picture of meatball soup. I posted the recipe a while back, but never added an image. I included the delicata squash and tons of fresh thyme this time round. I cooked the squash in a pat of butter separate from the other veg in the soup because I was afraid it will fall apart otherwise. It was a lovely addition.
Cheers to all things fall!
Roasted Beet Salad
Generous handful of salad greens for each person
Pecans (toasted if you have time)
Heirloom tomatoes (if you have any)
Crumbled blue cheese
Roasted beets (peel and chop 5 med beets, drizzle with evoo, s & p. roast at 400 for 30-40 mins - or until the are carmalized and soft. Let cool slightly)