Beets- I read online how to roast them. It turned out alright. I probably should have added more butter, salt, and pepper after removing the skins. My husband had previous experience with the canned kind I believe, and didn't like them, but he didn't mind them prepared this way. The big hit though was what I made with the leftovers. I pureed it and made it into the chocolate cake recipe from the Deceptively Delicious cookbook. My girls knew it had beets in it and didn't care. My oldest told me she wanted beet cake for her birthday! I ended up making it twice, once as a cake, once as cupcakes. Even without frosting the girls loved it. This fudge frosting recipe was pretty darn delicious on it though. I tweaked the cake recipe a bit. Here's what I did.
Chocolate Beet Cake1C brown sugar (first time we ran out, so I used white and brown)
1/4C oil or melted butter
2 large eggs
1/3C chocolate chips melted
1tsp baking soda
cocoa powder (maybe 1/3C? I just added it in until the batter looked dark brown instead of reddish)
mix sugar and butter or oil, beat in eggs, then melted chocolate chips, beet puree, milk, and vanilla. Next add the remaining ingredients. Bake at 350 for 35 to 40 minutes.
This week we got another three beets and the girls asked if we could make cake :)
|Kohlrabi with leaves removed, picture from wikipedia|
|Patty Pan Squash- This picture is from www.emily-malloy.com, she's got a stuffed recipe too|
Spinach- I've used spinach before, but never had so much at once. I like to use it in lasagna, we tried some chopped up and cooked with scrambled eggs (green eggs, but no ham!). We got a bunch more this week and I'm looking forward to trying this hot spinach dip recipe from Martha Stewart. Her site has a bunch of seasonal veggie recipes.
Green Beans- I've cooked with canned and frozen green beans, but this is the first time I've used fresh ones. We had them cooked in the microwave the other night with some butter, salt, and pepper. Tonight I made green bean fries using this recipe baked at 375 instead of fried. I didn't make the sauce though. My husband and I ate them all up, the girls refused to even try them, they are nuts!
Swiss Chard- We got some swiss chard once before and made a tasty recipe that called for orange juice in it. Of course I couldn't find it when I looked recently. We made this very tasty Swiss Chard recipe which calls for chickpeas and tomatoes. We just used a sweet onion instead of the shallot and green onion it called for.
We'll keep trying to get the kids to eat more of these veggies. Hopefully our eating them every day is at least setting a good example for them. And now through November our mission will be to eat them all up before the next Tuesday!