tag:blogger.com,1999:blog-108369153989360480.post7165958493354897792..comments2023-10-30T01:46:56.664-07:00Comments on The Bountiful Harvest: High summerPaigehttp://www.blogger.com/profile/05749239295532187876noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-108369153989360480.post-35773535674215699782007-07-10T14:08:00.000-07:002007-07-10T14:08:00.000-07:00Too funny - I always had a problem with the beets ...Too funny - I always had a problem with the beets too! Once there was a recipe that came with our golden beets -- it used walnut oil, which our daughter is terribly allergic to; something we didn't know at the time. So much for that recipe... Last week, I actually had a fabulous beet salad at the hospital cafeteria (the hospitals here are famous for their AMAZING food, believe it or not!). The beets were in a 1/2" dice, had some herbs (couldn't tell what... margoram?) and were lightly vinegary. Actually, the dressing was lovely. Made me inspired to find a good beet salad.<BR/><BR/>As for kholrabi, where I came from, it is a staple, and it is enjoyed raw, like carrots. Actually, with rye bread spread with high quality sweet butter (munched on the side, not with the bread). Probably a Czech thing...monikahttps://www.blogger.com/profile/04244107894681624458noreply@blogger.comtag:blogger.com,1999:blog-108369153989360480.post-65198591764685621062007-07-09T18:34:00.000-07:002007-07-09T18:34:00.000-07:00I hardly ever used my turnips or parsnips from the...I hardly ever used my turnips or parsnips from the weekly veggie box either. I'm not a huge fan, and on the rare occasions I cook them, it tends to be a winter thing. A "roasted chicken and root vegetables" kind of thing. Not so much a summer thing for us...<BR/><BR/>Our CSA always recommended eating the kohlrabi raw, but I'm not a huge an of that either. Was a bit too much like raw potato. Think you could grate it as a substitution for jicama in a slaw recipe? We have a good jicama slaw recipe in the next issue of Dinnerwhere, which is out today! Yay!<BR/><BR/>I love the beets though. Roasted and over salad, esp an arugula salad. The earthy sweetness to the beets was a nice contrast to the spicy arugula.Millie Rossman Kiddhttps://www.blogger.com/profile/12582946208538243890noreply@blogger.comtag:blogger.com,1999:blog-108369153989360480.post-45861707014989563482007-07-05T21:09:00.000-07:002007-07-05T21:09:00.000-07:00Sometime around 1956 I made borscht for my new in-...Sometime around 1956 I made borscht for my new in-laws not knowing that my new mother-in-law disliked beets. I used a recipe from Volume I Gourmet - my only cookbook at the time. It was wonderful. That recipe probably calls for canned beets but you can roast your fresh beets until just tender and use them - also, add the turnips with the other vegetables. Or you can pickle the beets - they will be wonderful with salad.Meemahttps://www.blogger.com/profile/00572837171904700203noreply@blogger.com