Rooting For Beets

My farm-to-table produce box from Groenstoor included, among many delicious offerings, a bushel of beetroot, a bunch of carrots, and root vegetables, including sweet and bitter salad leaves. This morning, while I was grating an apple and pear for my breakfast Bircher, I remembered how, as children, we used to pick gooseberries, cocktail tomatoes, guavas, mangoes, litchis, ladyfinger bananas, purple granadillas straight from the vine, and rows of beautiful, crunchy seasonal vegetables from my Mum's kitchen garden.  

Our silkworms were the healthiest in the boarding house, spinning hearts, circles, and thick cocoons, all thanks to the ancient mulberry tree outside the kitchen. During the mulberry season, our fingers, chins, and tongues were dyed purple, and our clothes were permanently stained by the sweet juices dripping from our chins. The only time I'd indulge in a thick spread of peanut butter was when there was mulberry jam in the pantry.

Having a kitchen garden, even a small one, can fill you with pride and joy. Potted herbs, chives, and sweet peas on balconies or windowsills show that anyone can grow fresh, delicious ingredients. Watching children's excitement as they see their radishes grow fosters a sense of achievement and a connection to nature.

Last weekend I added quartered limes, lemon zest and juice to my Waterblommetjie casserole; in the "olden days" we'd go in search of suurings (Oxalis species–Cape sorrel) to add acidity. Our good-natured neighbour, Oom Bubbles, would tease the children sucking on the tasty stems by telling them they were nibbling on Hondepisbos, as the plant is known on the West Coast. He claimed that where the plant grew, dogs would lift their legs. The children in our neck of the woods loved it and would pester him to repeat the word, savouring the implied expletive.

When I first met Butch, one of his party tricks was to pluck flowers from a dinner table's centrepiece and eat them. Shocked, we'd watch him devour roses and carnations. Now it's fashionable to garnish salads with colourful flowers. Planting edible flowers in your garden and teaching children to pick and eat them broadens their culinary knowledge and experience. Foraging is the most satisfying experience. Remember that some plants are toxic and even life-threatening. So don't eat anything unless you know it. Stick to the plants you know.

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BAKED BEETROOT, CARROT AND TURNIP

Keeping things simple brings out the best in these root vegetables.  Preheat the oven to 220°C.

Wash and dry the root vegetables. Place on a baking sheet.  Coat with a generous splash of Virgin olive oil and season with ground cumin, ginger, salt, and pepper—flavour by dripping fresh orange juice over the roots.  Grated ginger may be added.

Thinly slice half an orange and place these under and around the vegetables.

Bake for 30 minutes until the veggies are cooked. (I like my vegetables slightly al dente.  They keep cooking while they cool.)

Transfer to a pretty platter. Refresh with a few drops of orange juice and olive oil. If there are pan juices, use those to coat the veggies too.

TIP:

You can use any root vegetables you like.  Sweet potatoes do very well baked in the oven. Adding a splash of orange juice lifts the flavour.  Parsnips are delicious too.

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BEETROOT AND CARROT RISOTTO

PLEASE NOTE: the gorgonzola and cream cheese I used were in the fridge; they're optional, of course. A ring of crumbled Feta cheese will do as well.

METHOD:

Melt the butter in a large saucepan. Add the onions and stir-fry until soft and glassy. Add the Arborio rice. Stir-fry.  Add the red wine.  Stir through.  Over high heat, cook the rice until the wine is absorbed. Add the beetroot, carrot and orange zest.  Now pour in soup ladles of stock over the rice, stir, and reduce the heat to a gentle simmer, adding stock as it's absorbed.  Simmer until the rice is cooked but still slightly al dente.  Now add the cheeses and stir through.  Check seasoning, add salt and pepper to taste.  I don't, and I find the stock sufficiently seasoned.

Serve in a bowl with a light grating of orange zest, a sprig of parsley and an extra grating of Parmesan cheese.

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BEETROOT ARANCINI

Use leftover cold beetroot and carrot risotto for these delicious flavour bombs.

Dip arancini balls into the flour, then egg and finally into the crumbs. 

Set aside while you heat the oil to 180֠C in an electric frying pan or very hot in an ordinary saucepan.  Make sure the entire ball is submerged.  Fry for approx. 4-5 minutes until you have crispy, golden balls of deliciousness. 

Serve with 45 ml mayonnaise and 15 ml basil pesto mixed, or make aioli.

For supper I prepared five balls and served them with basil pesto aioli and Butch's traditional biltong.  What a feast we had!

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I encourage parents and grandparents to plant an edible garden.  Kids will love foraging and learning about colours, shapes, and tastes as they watch their plants grow.  Sharing these moments creates lasting memories and a sense of care and community.

To order from Groenstoor have a click on their new website  www.purebolandmarket.co.za 

Next time I’ll post my Waterblommetjie recipes