My CSA is getting out of control.
Well, to be fair, I also haven’t spent a weekend in Bloomington in a long time, which isn’t helping me to use up the excess veggies.
From left, I have 3 kohlrabi, 4 turnips, 5 huge beets, a bag of mizuna, and a bag of pak choi. Leftover from last week, I STILL had 10 beets left.
Tonight Becca and I somehow perfectly orchestrated using the oven for 3 separate dishes. We combined our collective forces to make roasted vegetables (carrots, beet stems, tofu, and broccoli seasoned with olive oil, sesame seeds, paprika, crushed red pepper, and zahtar). I also got a chance to use my birthday present from my old roommate, Jayne!
The baking sheet underneath the veggies is PERFECT. It molds to any shape and nothing seems to stick to it. One drawback is that you dont’ seem to get the crispy veggies stuck to the bottom, but honestly, you also don’t have to clean that up, either, haha.
Keep in mind, today is also the hottest day of the year so far. Why Becca and I decided to roast/bake when it was 92 degrees at 7:30 PM is beyond me. (It’s 85 right now at 10:12 PM).
Besides putting together the veggies, Becca suggested I make beet muffins with all the beets I have. She made a chocolate cake. How we choreographed this is beyond me, but it was pretty awesome 🙂
Anyway, back to the beet muffins. They’re pretty good. I only used 2/3 of the sugar, and I think I should have used all of it because they definitely came out very beet-y (not that there’s anything wrong with that!). To sweeten them up a bit we used some of Becca’s silken tofu frosting she made for the cake. verrryyyy good.
-Combine 1 1/2 cups whole wheat flour, 1 cup raw sugar (should have used 1.5 cups), 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger.
-add 1 egg, 1 1/2 cups pureed beets (roast 5 large beets first at 400 degrees for 25 minutes), 2/3 cup applesauce
-mix together until just combined
-distribute batter into muffin tin
I think these are good on their own, or could honestly be good with a cream cheese frosting.
Total Price: $4.47 ($0.37/muffin)
-1 1/2 cup organic whole wheat flour- $0.39
-1 cup organic raw sugar: $1.26
-baking powder/baking soda/cinnamon/ground ginger: $0.15
-1 organic egg: $0.17
-5 large organic beets: $2.00 (?)
-2/3 cup applesauce: $0.50