A mother-daughter conversation on food and cooking (mostly)

Thursday, June 26, 2008

Local Beets

Apropos of not much, here are some local beets from the All-Local Farmers Market. They were so tender and delicious -- quite a bit juicier and milder than what I get from the grocery store. And rich, so rich -- I could only eat small amounts. I roasted them at 400 degrees for 80 minutes, covered in tinfoil, and sliced them up with just a little butter. They did not need salt or pepper. I wish I could remember the name of the farm they came from.

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