We've been enjoying lots of root vegetables this fall including this beautiful (and delicious) Carrot/Beet Slaw which incorporates the colorful carrots and beets we're harvesting now.
The basic recipe is one from Chef Butch and Chef Colin who did an awesome cooking demonstration at the Potter County Farmers' Market in summer 2013. Of course, I have altered it a bit to fit the ingredients I have on hand.
Large beet, grated
Finely chopped red or green sweet pepper
Finely chopped jalapeno pepper
Finely chopped shallot (adjust for your own taste)
Finely chopped parsley (I prefer the flat-leaf type)
2 Tb. vinegar (consider using rice wine vinegar for a milder tang or balsamic for deep, sweet flavor)
2 Tb. olive oil
1 tsp. honey (consider using real maple syrup or you can use sugar)
salt and pepper to taste
We have a nice harvest of carrots that we're beginning to dig. We plant our main crop of carrots late to help avoid weeds (fat chance!) and find that the chilly weather in the fall helps to sweeten them. There are also some beautiful beets still in the field that will be gathered soon.
As with all of our crops, if you're interested in these, please call (274-8004) or email (email@example.com) to make arrangements for pickup or delivery.