My fear of beets

I admit it...up until recently, I was afraid of beets. Their bold color, their strong smell, how they stain everything they touch. In nice restaurants, I would discreetly sneak--from my plate to Eric's plate-- any beet product that came with my entree when he wasn't looking. And he would do the same to me. We were afraid to get up from the table to use the bathroom for fear that each others beets would infiltrate our plates! Growing up, I was intrigued yet somewhat sickened by the hot pink, milky borscht my grandparents would often make...and seemingly enjoy!! I loved the color once the sour cream was added but that's as far as the appeal would go.

But all of that came to an end last summer when we were fortunate enough to enjoy a week of Cyndi's CSA share while they were away. It was an awkward moment when I showed up to meet Michael and Jean and there, on top of the basket of produce, was what seemed like WAY too many beets. More beets than anyone would EVER want or need! I delicately tried to give some back "Well, we're not big beet eaters, so perhaps you want to take some of these and give them to someone else?" and "I really don't know how to prepare beets..." But Jean and Michael walked me through the basic boil, peel, butter, salt and pepper preparation and told me I'd love them. I was skeptical to say the least but left with my basket of beets promising I'd make some and let them know. I LOVED THEM!!!!

Needless to say, we anxiously awaited the arrival of the beets this summer and have enjoyed every batch we've gotten! I roasted them once but every other time I followed the basic butter, salt and pepper recipe and Eric and I and both our girls fight over every last one!

Thank you Michael and Jean for enlightening me!!

But you'll never get me to eat a mushroom.

Zucchini Recipes to Satisfy Your Sweet Tooth

Are you wondering what to do with those giant zucchinis?? Here are a couple of yummy sweet recipes--hard to pass off as anything but desserts, but hey, they do contain a vegetable! If neither of these ideas suits your fancy, you may want to consult Cyndi or Althea about their zucchini weight-lifting regimen . . . .

DOUBLE CHOCOLATE ZUCCHINI BREAD (makes 2 loaves)

2 cups shredded zucchini (about 2 medium zucchini)
4 cups flour
1/2 cup cocoa
1 1/2 cup sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups oil
3 eggs
1 1/2 cups milk
2 tsp. vanilla
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.
Butter 2 (8 x 4 or 9 x 5) loaf pans.

In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg.

In another bowl, combine zucchini, oil, eggs, milk, and vanilla.

Stir zucchini mixture into the flour mixture, just until blended. Mix in the chocolate chips. Pour batter into prepared pans.

Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour 15 minutes.

Cool on rack for 10 minutes, then remove from pans and cool completely.


FROSTED CINNAMON ZUCCHINI BARS

3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
½ tsp salt
2 cups shredded zucchini (about 2 medium zucchini)
3/4 cup chopped walnuts (optional)

FROSTING:
1 ½ cups confectioners' sugar
½ teaspoon ground cinnamon
¼ tsp nutmeg
1 ½ tablespoon butter, melted
1 teaspoon vanilla extract
2-3 tablespoons milk

In a large mixing bowl, cream butter and sugars until light and fluffy Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, baking powder, salt; gradually add to the creamed mixture. Stir in zucchini,and nuts. Spread into a greased 9x13 baking pan.

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For frosting, combine confectioners' sugar and cinnamon in a bowl. Stir in the butter, vanilla, and enough milk to achieve spreading consistency. Frost bars before cutting.

Image Attribution: Creative Commons http://www.flickr.com/photos/adactio/3817108671/

Beer-BBQ Chicken

This recipe is from Eating Well Magazine. I've made this twice, both times using Michael's Amazing Chickens....and twice WOWing my guests! The finished chicken really does look like it belongs on the cover of the magazine, with flavor and moistness to match!

1 whole Chicken
1 TBL SMOKED paprika
2 tsp dried oregano
1 1/2 tsp salt
1 tsp brown sugar
1 tsp cumin
1/2 onion powder
1/2 tsp garlic powder
1/2 tsp chipotle chile powder
1, 12-oz bottle beer

• Preheat your grill on high (to at least 400)
• Prepare your rub
• Rinse and dry your chicken
• Loosen the skin over the breast and leg meat. Tuck wings under the body and tie the legs with kitchen string.
• Rub the spice mixture under the skin onto the breast and leg meat. Add and remaining rub to the cavity of the bird.
• Turn off the back burner of your grill. Place the bird breast down on the rack over the UNLIT portion of the grill. Pour half of the beer into the cavity. No worries if some spills out.
• Close lid and roast undisturbed for 45 mins (for a 4 lb chicken, 1 hour or 1 hour 15 mins for a 6-7 lb bird)
• Turn chicken breast-side up. Pour the remaining beer into the cavity-unless you have drank it already...in which case you will need to open another.
• Cover and continue roasting about 45mins-1 hr (depending on size). Use a thermometer to check temp at the thickest part of the thigh. Should register to 165.
• When chicken is finished, remove from heat and let rest for 10 minutes before carving.

*I used a short cut and made a rub with smoked paprika, chipotle chile powder, mashed garlic, salt, and dried oregano...turned out fine.