We've begun subscribing to an organic veggie box service run by a
local farm. This week we got (among other things) green garlic, yellow
Finn potatoes, beets, cilantro and onions. They gave us the following
recipe in the newsletter, which I modified only slightly.
It was great. You could serve it with a dollop of ff sour cream, but we
left this off and the fresh cilantro on top was the best addition.
It's also great to have a better idea about what's really in season
in the area.
A Different Kind of Borscht
(adapted from the Terra Firma Farm CSA Newsletter)
1 bunch beets
2 stems green garlic
8 cups water
1 pound of potatoes
1 large onion
Steam a bunch of beets for 20 minutes or until the skins just
peel off. Meanwhile, chop green garlic and water saute until
carmelized. Add water and bring to a boil. Slice the beets and
potatoes thinly and add to the broth. Simmer gently for 15-20 minutes
until the potatoes are tender. Add salt and pepper to taste.
Meanwhile, slice the onion into thick half-rounds. Broil in the oven
in a pan with a little water and salt and pepper. Stir frequently.
Garnish the soup with a forkful of onions and a sprinkling of chopped