For me, the smaller the beets the better; I'm not fond of the stronger flavor of the big ones. But my mother loves them all. So, we always bring her back anything beet-ful that we come across. She's had pickled beets from all over the south and even beet jelly (I tasted it fearfully, and it really wasn't that bad & a very pretty pink-purple). For Thanksgiving dessert this year I made a chocolate-beet cake for her from this recipe: http://www.davidlebovitz.com/2011/11/moist…. For the rest of us, the beets weren't strong enough to stand out much beyond the chocolate, but she really loved it, especially the way the topping turned pinker every day that she kept it around.
We love doing a CSA if we know we'll be in town enough to get to use it. So not this year. But really the only advice I can give is to not be scared to get creative - especially when you're getting squash and tomatoes more often than you expected. From the photo there, I see the makings for a great strawberry salad with enough strawberries left over for daiquiris, a sweet potato and mushroom gratin, and one of my favorite snacks of all time - cold fresh radishes with butter and sea salt.
Buttermilk pie from Muddy's. The last time we bought a slice to take home, it didn't even make it out of the parking lot.
And thanks, bluffcitybritt - I REALLY want hot fudge pie now.
Part of our remodeling has meant moving some things out of the kitchen, including clearing out my gadget drawer. I've found things, that, wow. I don't have one of those, but I can one-up you with my heart-shaped truffle scoop. I don't remember where I bought it, but I'm sure it was on sale. Have I ever made heart-shaped truffles? No. But I have the scoop. Just in case. If I get rid of it, I'm certain that some situation will come up where the hear-shaped truffle scoop would be the perfect tool for the job.
Paul, however, scoffed as he pointed out his lack of heart-shaped truffles.
If it weren't for that whole "after" pictures part and the thought of having a camera crew in my house and the fact that they're not pitching in on the cost of the renovation and the fact that we're probably the opposite of fun, upbeat and outgoing... Other than that and the fact that we're making a kitchen that we want to cook in instead of look at, we'd be all about this.
Tamales, yes. I could deal with 22lbs of tamales.Mainly because they freeze well, so then you have batches of tamales for lazy days when you don't feel like cooking. And Fat Mama's tamales are so so good. If the coffee of the month clubs count, I've sent one of those to my parents every year for a while now. I've tried shipping homemade food in the past, and it's never worked out, so local people get gift baskets of yummy things but out of town people just get cards.
I'm kinda hoping this is just made up, but the first thing I thought of was turkey with peanut butter-banana-bacon stuffing.
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By Hannah Sayle, Chris Herrington, Chris Shaw, Louis Goggans, Greg Akers and Bruce VanWyngarden
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