Beet? Apparently. Check out my latest piece for Rural Intelligence, right here.
My love is like a red, red…
Older post: Pear and Ginger Crisp, courtesy of Bobby Flay
Newer post: Roots aplenty
Cooking seasonally and eating well in the Hudson Valley.
Cooking seasonally and eating well in the Hudson Valley.
Beet? Apparently. Check out my latest piece for Rural Intelligence, right here.
Older post: Pear and Ginger Crisp, courtesy of Bobby Flay
Newer post: Roots aplenty
{ 1 comment… read it below or add one }
Sara Schneider 10.03.08 at 4:35 pm
I have the best beet soup recipe, but it does involve peeling raw beets, which can be a little messy. It’s pureed vegetable soup with beets and parsley and the regular cast of characters, finished with a bit of vinegar and yogurt. Like a borscht, I guess, but all veggie and smooth.