Eating Dirt with a Young Locavore

Nov 22, 2011 by     No Comments    Posted under: lit

The flavors of fall are enough to sink me back into a nostalgia deeper than the pile of leaves my father raked into a neat pile that my siblings and I subsequently destroyed. What a beautiful harvest that has arrived upon us: deep burgundy beets, bright red and mellow green apples, forest green acorn squash with a surprising patch of orange. Needless to say, the variety of fall produce is anything but lacking. Here are a few recipes that take advantage of fall’s treasures:Honey Balsamic Glazed Beets:

I used to go around saying I hated beets because they tasted like dirt. That is, until I tried this recipe. While the beets certainly have an “earthy” taste, their sweet glaze and perfect texture was enough to put me over the edge, and I hope they can do the same for you.

Ingredients:
-About 8 beets
-About 6 tbsp. olive oil
-2 tbsp. honey
-2 tbsp. butter
-2 tbsp. balsamic vinegar
-Parsley (optional)

Trim and scrub the beets, the place them on a large sheet of aluminum foil and drizzle generously with olive oil. Fold the foil over the beets and seal to form an envelope. Place the packet into an oven preheated to 350 degrees F, and let roast for about an hour. While beets are cooling, combine the honey, butter, and balsamic vinegar in a small saucepan and simmer for a couple of minutes. Peel and cube the roasted beets, place in a bowl, and drizzle with saucepan glaze. Finish with parsley, if desired.

Turkey Pumpkin Chili:
A nice, warm, thick, stew is enough to combat the nippiness of late October. Here is a link to a recipe for my one of my favorite varietals.

If you’re feeling especially brave, substitute a real pumpkin for the canned. Halve a pie pumpkin, scoop out the seeds, place both halves in an ovenproof dish with a lid, and cover with 3 cups of water. Bake in a 350 degree F oven until soft, about 45 minutes to an hour. Then scoop out the flesh and puree. You may want to omit some of the water in the chili recipe though, as fresh pumpkin tends to be more watery than canned.

Apple Pie with Oat Streusel:
It’s like the love child of an apple pie and an apple crumble. Need I say more?

Libby Mohr is an avid foodie and locavore. She is currently a freshman at Washington University in St. Louis, where she is studying chemical engineering. Consequently, she has nothing better to do than browse recipes on the Internet, and dream about making them in her future kitchen.
Earn cred, share a bit.

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