beet salad

Farm To Fork, A CSA Series: Warming Recipes For Fall

This is part 7 of a summer long series about our CSA boxes and what we do with them. Recipes for Citrus Beet Salad, Stuffed Peppers, German Sausage Chowder, and Apple, Cheddar, and Walnut Quick Bread follow. 

 

It’s finally starting to feel like fall in Fargo.

 

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"Deadly Serious" Beets Are Ripe and Read to Eat

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” – Tom Robbins, Jitterbug Perfume

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Beets aren’t the most popular vegetable. They’re kind of like the smart kids who wear plaid pants and glasses. They tend to hang in the background, quietly waving and calling out, “Hey, over here. You’ll like me if you try me. Don’t let your scars from eating grocery-bought canned beets as a youngster keep you from giving me another chance. I’m actually very sweet and sassy.”

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Come Celebrate Simple, Good, and Tasty's Birthday at Our February Local Food Event at Grand Cafe

From Wikipedia:

Cassoulet (from Occitan caçolet [kæsəˈleɪ; Fr. kasuˈlɛ]) is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

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