Grange Hall Beet and Potato Latkes

(from The Greenmarket Cookbook) 2-3 medium potatoes, peeled and coarsely grated 2 medium beets, peeled and coarsely grated 1 small onion, coarsely grated 1 large egg, lightly beaten 1/4 cup flour 3/4 tsp salt and pepper to taste 1/3 cup canola oil Rinse grated...

Polenta with Braised Root Vegetables

Martha Rose Shulman Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.   1 cup polenta 1 scant teaspoon salt 4 cups water 1 tablespoon unsalted butter...

Beet & Carrot Latkes

(From Edible Finger Lakes Magazine, Winter 2008) makes 8 2 medium beets, coarsely grated 2 medium carrots, coarsely grated 1 medium onion, coarsely grated 2 eggs, beaten 1/4 cup all-purpose flour 3 tablespoons olive oil Coarse salt and pepper to taste Sour cream or...

Syrian Beet Salad

   (adapted from Moosewood Restaurant Daily Special) 3 large beets, peeled and cut into 1/2 inch cubes 1 tbsp chopped scallions (or chives) 2 tbsp chopped fresh cilantro, chopped 1 clove of garlic, pressed or minced 1 tbsp seeded and chopped fresh chile or...

Gluten-Free Chocolate Beet Cake

(Shared by Jeannine Laverty – Crew Member and one of the very first CSA members) 1 1/4 C beet puree (see below) 3 eggs 1/2 C vegetable oil 1/2 tsp. salt 3/4 C cocoa powder 1 1/2 C sugar 1 tsp. vanilla 1 1/2 C  All-purpose gluten-free flour (Bob’s Red...

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