Beets and everything
We joined a CSA this winter, and it really is the best thing ever.
As much as I'd love to garden, my zeal wanes quickly, leaving me with a bunch of stunted, over-watered or completely parched plants that get destroyed by bugs, or my kids, or whatever.
I can grow cherry tomatoes like nobody's business, but no one in my family likes cherry tomatoes.
I love going to the Farmer's Market here in Santa Rosa, but I end up strolling around feeling smug, sipping a $4 cup of coffee that was hand-brewed by a man who not only roasted and ground the coffee himself, but who speaks the language of the people who wove the fabric of his shirt from the hair of the alpaca that he gifted to their community. Or something like that.
Yeah, there I am, walking around with my fabric bags, pondering whether I should buy the $10 jar of honey or the $15 jar of honey and I end up spending a ton of money on flowers and bread and chocolate. Not the most practical way to shop for veggies and fruits.
Before we joined up with our CSA, I did some poking around online. I live in Sonoma County, CA - which means we pretty much have gorgeous, locally grown produce year-round. So, there were a lot of options. I weighed several different programs, and finally settled on Canvas Ranch.
Because I'm me, when I found out I could not only get lovely veggies, but a loaf of fresh artisan bread, butter, eggs and cheese as part of my order, I was sold.
Tonight, when my husband burst through the door with our bag filled with fennel, rainbow chard, salad mix, garlic, potatoes, new carrots (cute purple ones!) and beets, along with some gorgeous bread, fresh butter, a dozen eggs (including green ones, which I love!) I was so happy.
Of course I put everything on the counter and took pictures of it all, and then washed the greens and made a salad with sliced fennel and carrots and sliced and buttered some bread and made some soup and had dinner done.
Tomorrow, I'm sauteing the chard and garlic, and roasting the potatoes, the rest of the fennel and the carrots. I'll roast the beets too, but I do not like them. Not one bit.
Even if they are pretty - and these ones are. Seriously, though, what am I doing wrong - how do you cook them so they don't taste like dirt?