Hardcore Locavores

4-5 Beets (From Blake Richards Farm: sold at the Arcata Co-op or Farmers’ Market)
Zest and juice of 2 large lemons (Farmers’ Market)
1 Small bunch of mint leaves (Mint plants are sold at Wildberries — plant it when you’re done)
1/4 cup crumbled Cypress Grove Fromage Blanc (Wildberries, Arcata Co-op, etc.)
1/4 cup of sunflower seeds (Your neighbor’s yard?)

Boil beets in enough water to cover, until tender, 35-60 minutes, depending on size. (If you have been blessed with local sunflower seeds, now is the time to shell them with the aid of a rolling pin and toast over medium heat until slightly browned)

Juice the lemons and grate the zest

Cool beets, slip their skins and slice into large wedges

Mix with other ingredients, top with crumbled chevre and plate on a bed of mint leaves.

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TWO Comments

Comment / By jack brown / Nov. 6, 2008, 11:15 p.m.

Beets Extraordinaire sounds yummy. Great story, I’d never heard the locavore neologism, but now I know, we have a word for people like me, who militantly eat local!

Comment / By Amanda Malachesky / Dec. 26, 2008, 2:03 p.m.

Hi Jen, I only just now read this, thanks for highlighting my long list of ingredients! It;s a wonderful piece, you are a stellar writer :)