In my earlier CSA Psolet Challenge posts, I committed myself to trying new recipes—specifically pesto—as part of my effort to be waste-free this month. My relationship to all this pesto-making turned out to be a mixed bag: I enjoyed eating pesto on pasta. I enjoyed creating a simple yet elevated dinner by spreading pesto on a baked potato. I enjoyed watching my one year old son smear pesto all over his face. What I did not enjoy was making the pesto. In my tiny Manhattan kitchen, none of the lovely kitchen appliances that occupied the extensive countertop in my Brooklyn apartment are anywhere within reach—so I grab the very useful Magic Bullet mini blender whenever I want to make a smoothie or some hummus. But sadly, the Magic Bullet was not particularly effective at making pesto, and blending the basil leaves and walnut to the right consistency became a very time consuming endeavor.
If last week was about confronting my CSA enemy, this week was all about reuniting with a good CSA friend: beets. It took me a while for my love affair with beets to ignite, but when it did, I never looked back. In addition to being gorgeous and delicious, nutritionally speaking, beets have it all: folic acid, iron, magnesium, calcium, fiber, B-complex vitamins, potassium, and more. A beautiful bunch arrived in the share, the first we’ve received this season, and I pondered which of my many favorite recipes to prepare. As I considered my options, I realized that most recipes I love call for peeling the beets—a rather arduous and messy task. No matter which technique I’ve tried—peeling while raw, roasting wrapped in tin foil, roasting not wrapped in tin foil, boiling—I’ve never found the peeling process to be as simple as every cookbook promises. So I decided to go with a simple roasted beet recipe, shared with me by my good friend Stephanie Pell, which does not require peeling the beets. Not only is this a huge time saver, but—CSA psolet challenge bonus!—you create less waste by eating the peels instead of throwing them away.
Each day I go to breakfast
Put oatmeal in my bowl
Fill up my glass with O.J.
Eat half my jelly roll
I can’t believe I took more than I ate
That’s why I have so much psolet on my plate…