It's winter at Bloomfield Farms and all is not what it seems. California has had its warmest winter on record. Nary a drop of rain since December. Our banana trees, however, are loving the heat. While there are grave concerns for everyone in this state and we all hope for more rain*, the farm is still producing amazing things both tropical and regional. Our greens and roots are at their ultimate best.
* for more on our California weather or if your weather obsessed like me see this blog. It's super informative.
I have a recipe that needs sharing. I've been working with beets lately. In cookies, as a dye, in pasta, and as a hummus. This one is inspired by the London-based chef Yotam Ottolenghi, the one everyone is crazy about, and it's so easy, so delicious and striking in it's deep purple beauty.
Beet Tahini Puree
6 medium beets trimmed
2 small garlic cloves, crushed
1 small red chilli, seeded and minced
half cup of plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons tahini
1 tablespoon Za’atar (optional)
Salt
Preheat the oven to 350°. Wash and trim the beetroot and wrap each one individually in silver foil. Place in a baking tray and cook for about an hour – until you can pierce them with a sharp knife.
Once cool peel the beetroot, cut into wedges and transfer to a food processor. Add the garlic, tahini, chilli and yogurt and pulse until pureed. Add the olive oil, and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Optional:Scatter the walnuts, goat cheese and spring onion of you like on top and serve.
