DBF and I joined a CSA earlier in the year. We’re going to reserve judgment on whether this was a good move at the end of the season, but so far, it sort of sucks getting the same veggies week after week.
Last night, I endeavored to use over 1 1/2 lbs. of beets in one dish. But it was already past 8:30 when I started this project, so I didn’t want anything that required roasting the beets beforehand, and used things that I already had (which is very little. The ‘frige is very bare except for a fully stocked crisper bin.). So I settled on a “Beet Rosti” recipe in How to Cook Everything, ostensibly a recipe from Michael Romano. I subbed fresh rosemary for parmesan, because I had no fresh rosemary, and Bittman says you can do this as an alternative. The pancake form did not hold together because the nonstick coating on my nonstick pan doesn’t actually work any more.
But it’s great! It’s pretty cheesy, which nicely balances the sweetness of the beets.
Now on to the turnips and radishes…
