Food

A place to share what you're cooking and eating on Farcaster.

Chioggia Beets from this morning’s harvest.  Been a few years since they’ve made their way into the crop plan, nice to see their beauty shining bright today.

We grow a solid beet crop every year.  
Mostly red (boro, kestrel, merlin) and boldor golden beets.

Beets like all chenopods (chard, spinach) are calcium lovers, supply abundant calcium and you’re halfway home.

Add in the 1-2 punch of boron and potassium to size up sweet roots.

1. Roasted with melty goat cheese 

2. Juiced with a little chunk of pineapple (maybe 1/8) and a small to medium bunch of cilantro (you have to have the gene allowing you enjoy cilantro)  

trust me

type poes

She/her 
Talking *@! In /extracurriculars reminiscing in /gen-x and curating in /trish

Growing veggies for the fine folks of Southeastern Massachusetts, w/ a focus on nutrient quality. Always interested in the evolution of digital payments.  🎩 

Well I love beets. The pineapple really stands out with the cilantro in a nice way. Beets are mild and earthy..  it was a good fit for a juicer

Never have I ever pineapple and beets… hmm.