Photo Courtesy Cannelle et Vanille
As winter vegetables go, beets are pretty much as controversial as you get. You don’t hear people debating the virtues of the potato or the butternut squash, but most people either love or hate these sweet, earthy root vegetables.
I’ve been in the former group almost from the time I was in the womb, but if you’re still leery of these roots, these unexpected recipes from Cooking Channel chefs and bloggers around the Web (beet gnocchi and beet-chocolate cake, anyone?) might just change your mind.
Continue Reading We Got the Beets
At Tennesee's Blackberry Farm, the barn has been converted into a beautiful restaurant where lavish farm-fresh meals are served each night.
I had the good fortune to escape blizzard-ridden New York last week to spend a few days at the idyllic Blackberry Farm in Walland, Tennessee. The farm’s proprietor, Sam Beall, is a trained chef who worked at Napa’s famed French Laundry. Over the past decade, he’s turned his family’s 4,200 acre farm into a culinary destination. Fun fact: The Bealls are not all about fancy food—Sam’s father founded Ruby Tuesday.
Farm-to-table cooking is a trendy buzzword these days, but Blackberry Farm offers the real thing. From the hearty breakfasts in the main house to multi-course dinners in the converted barn, practically every ingredient comes from the farm itself or its neighbors. With snow on the ground even in Tennessee, we wondered what the winter bounty would bring. A lot of wonderful things, it turns out.
Continue Reading Winter Bounty at Blackberry Farm
Kelsey's Roasted Beet Salad, topped with pears, toasted almonds and goat cheese.
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
If you think you hate beets, chances are you’ve just never had them cooked properly. Perhaps your 8-year-old self was force-fed slimy, pickled beets from a can, so of course you’re still fearful. Well it’s time to give beets a chance. In celebration of Fall Fest 2010, this week, we’re talking about root vegetables. And among the potatoes, rutabagas, carrots. turnips and other fine veggies in this group, beets stand out as an under-appreciated jewel . . . a diamond in the rough . . . a ruby in the dirt, if you will.
Continue Reading Fall Fest: Roasted Beet Salad