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 I only remembered to catalogue the event after the fact and so here are a few pics, but alas the food went so quickly i did not have an opportunity to capture some of the delicious food we feasted on, but i will post some of the recipes for those of you who asked.  Thank you to everyone who came out and I look forward to our next BBQ : D


Roasted Beet Sandwiches
8 medium beets, trimmed 
1 Tbs. vegetable oil 
1/4 cup extra-virgin olive oil 
3 small cloves garlic, minced 
1/4 cup thinly sliced chives 
1-1/2 Tbs. finely chopped fresh tarragon 
Kosher salt and freshly ground black pepper 
8 oz. fresh goat cheese, softened 
3/4 cup (one 7.5 oz. container) crème fraîche 
1 tsp. chopped pink peppercorns 
6 slices 16 grain bread or rye bread (any bread you prefer)
3 cups baby arugula or spinach

Position a rack in the center of the oven and heat the oven to 375°F. Arrange the beets in a baking dish that’s just large enough to accommodate them, such as an 8-inch square glass baking dish. Drizzle the beets with the vegetable oil and turn to coat well. Cover the dish with foil. Roast the beets until tender when pierced with a paring knife, about 1 hour. Let cool.

Peel the beets and slice 1/4 inch thick. Combine the beets, olive oil, garlic, 1 Tbs. of the chives, and 1/2 Tbs. of the tarragon in a medium bowl. Season to taste with salt and pepper.

In a medium bowl, combine the goat cheese, crème fraîche, peppercorns, and the remaining 3 Tbs. chives and 1 Tbs. tarragon. Season to taste with salt and pepper and refrigerate until ready to use.

Position a rack 6 inches from the broiler element and heat the broiler on high. Split the ciabatta pieces and lightly toast them cut sides up directly on the rack under the broiler.

Divide the beet mixture evenly over the bottom halves of the bread. Drop the cheese mixture by spoonfuls over the beets. Top the cheese with the arugula, dividing evenly. Place the top halves of the ciabatta over the arugula and press gently. Cut the sandwiches in half on the diagonal and serve.

 Elvira’s Chocolate Beet Cupcakes 

4 eggs
4 cups cooked beets
1 cup sunflower oil
2 tsp vanilla
2 tsp baking soda
1 cup whole wheat flour
1 cup spelt flour
1 cup sugar
1 1/2 tsp salt
10 tbs cocoa powder
2 cups chocolate chips

In a blender or food processor puree together eggs, beets, oil, vanilla. Mix together dry ingredients in a large bowl.  Combine dry and wet gently-do not over mix. Pour into muffin cup or 9’x13′ round or cake pan.  Bake at 350 degrees for 35 minutes or until toothpick comes out clean.

Chocolate Mint Sour Cream Frosting for Beet Cupcakes

2 cups semi sweet chocolate pieces
1/2 cup butter
2 cups sourcream
1/2 cup sifted icing sugar

In a large saucepan melt chocolate and butter over low heat, stirring frequently.  Cool for five minutes. Transfer to a bowl and stir in sour cream and mint extract, gradually add icing sugar, beating until smooth.




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