Tag Archives: Beets

Farm Lunch: July 2nd

Posted on July 2, 2017 by Ryan B.

Crushing Colorado potato beetles all day is hard work, especially on a hot July day. After washing the blood of countless beetles and larva from my hands, I turned my attention to lunch and the heap of zucchini and summer squash residing on my kitchen counter. While debating how best to jazz up the zucchini, I quickly realized that I had the ingredients to make grilled cheese! With that in mind, I took to the Internet and found a recipe for zucchini grilled cheese. For the most part I followed the recipe, except when it came to the cheese. The recipe calls for Gruyere, fontina, and Parmesan, but I only had a block of cheddar and some leftover Parmesan, so I made do with these ingredients. Overall, I was well pleased with the results, a tasty success and a great use of zucchini and summer squash.

Post beetle lunch of zucchini grilled cheese, veggie chili topped with cilantro aioli and Greek yogurt, and a beetnik martini.

A Beverage You Cannot … Beet

Posted on June 21, 2017 by Ryan B.

Beets are great ! Roast them, pickle them, turn them into slaw, or if you find yourself tired of the same old beet recipes, perhaps try drinking them? While I typically don’t reach for a fancy drink when i choose to imbibe, this Beetnik Martini really appealed to me flavor wise. Ginger, beets, vodka, whats not to love? Though, I haven’t tried this recipe with golden or chioggia beets, I imagine the results would be similar, though the color will obviously be different.

Beetnik Martini

Ingredients

Vodka And Syrup

  • 6 medium red beets (about 2½ lb.), scrubbed, trimmed
  • 1 750-ml bottle vodka
  • ¾ cup sugar
  • 2 tablespoon grated peeled ginger

Assembly

  • 3 oz. fresh lemon juice
  • 3 oz. fresh lime juice
  • 12 slices lemon slices

Preparation

Vodka and Syrup

Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.

Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.

Assembly For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.
Source
Bon Appetit