Good morning from Pleasant Hill!
We hope you had a wonderful holiday and are taking time to nourish your body, mind, and soul as you start the New Year.
As you think about your upcoming healthy menus, plan to stop by every other Tuesday anytime between 11 and 6pm. We will have the farm store open and bins filled with fruits, vegetables, beans, and grains. There will be fresh eggs in the cooler, honey and syrup on the shelves, and our locally farmed chicken, beef, and pork in the freezer. Artisan's work is always available.
In addition, if you would like Bisson's Milk, Cream, or butter, please email Sarah to let her know the amounts by 5pm Monday night.
A current price list of foods and calendar to post on your frig. is also available on our website:
|PLEASANT HILL MORNING 5 JAN 2012|
I learned to love beets when my Mom made "Harvard Beets"! Now, I sometimes just add a little balsamic or cider vinegar while they are cooking and find it adds just enough pizazz, but here is the recipe for Harvard if you want the real thing.
- 3 pounds fresh beets, trimmed
- 2/3 cup sugar
- 4 teaspoons cornstarch
- 1/2 cup cider vinegar
- 2 tablespoons unsalted butter
- Salt, to taste
1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.
2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.
3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.
4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.
WE LOOK FORWARD TO SEEING YOU ON TUESDAYS!