Honey-glazed beets

Serves 4 as a side dish

We serve these beets on a bed of garlic-honey yogurt, but they are also fabulous on their own, tossed with pasta, or made into a bruschetta on wood-grilled bread spread with ricotta. If your beets come with their tops, roughly chop the greens and stir them in at the end of cooking.

20180514_EPV_Summer119.jpg

1 cup Greek yogurt

1 tablespoon honey

1 clove garlic, minced

Pinch salt

1 pound beets, peeled and cut into wedges or quarters, depending on size

2 tablespoons olive oil or butter

Zest and juice of 1 orange

1 tablespoon honey (try a floral honey like raspberry flower honey)

Salt and pepper to taste

¼ cup toasted, chopped pistachios

In a small bowl, stir together the yogurt, honey, and garlic. Set aside.

In a large skillet, combine vegetables, oil, honey, a pinch of salt, and 1 cup water. Bring to a simmer, cover and cook until beets are tender. This will take about 15–20 minutes, depending on the age and size of the beets.

When the beets are tender (they can be easily pierced with a fork, but shouldn’t be falling apart) remove the cover and add the orange juice and zest. Raise the heat to medium-high and cook until the beets are just starting to brown and are shiny and glazed.

Spread yogurt across the bottom of a serving platter or 4 individual plates. Top with the beets and then with the pistachios.

Beet Pancakes

On June 20, Red Fire Farm hosted their annual Strawberry Soirée. This event is a day-long festival celebrating these juicy, bright red berries. You can see all the fun here in Red Fire's photo album

The day concludes with The Feast in The Fields, a vegetarian, farm-centric meal. For the last two years, I've had the pleasure of being the chef for this event. It's a lot of fun and engaging professional challenge to prepare many courses, for many people, from the gorgeous fruit and vegetables grown on the farm. 

Whenever I feed a large group of people, I'm always curious to see which dish is the most popular. Sometimes the group is split as to a favorite, but last Saturday these beet pancakes were the belle of the ball!

Read More

Cream Cheese Kissed Red Velvet Mini Cupcakes

Chef, food stylist, and cookbook author (and part-time Hatfield resident) Virginia Willis is a recent convert to using vibrant local beets as the coloring agent for her Red Velvet cakes and cupcakes. They also contribute to the very moist crumb on these little sweets. Makes 36 to 40 mini cupcakes.

Read More