Saturday, June 25, 2011

And the Beet Goes On


While everyone is figuring out what organic really means and ways to get more money out of me while selling me the same product, I've decided to just eat the local produce from my supermarket and not fret about it. I figure I'm eating more fresh vegetables and far less processed foods in general, so I'm on the right track. If it looks fresh and good, I'm gonna try it if the price is right.

Beets, turnips, mushrooms and ground chicken. I've been itching to roast some beets and see their bright red color. I dressed them simply with salt, pepper, capers and olive oil after coming out of a foil-packet oven sauna and getting a quick peel. I found a recipe for roasted turnips and mushrooms, which I never would have paired together and that turned out great. Basically the same method but tossed with salt, pepper, rosemary and olive oil.

I made a chicken burger patty with corn, celery, onion, jalapeno and some Panko bread crumbs to set atop a bed of the greens from the beets, sauteed in garlic, olive oil and a squeeze of lemon.
Felt kinda special. Vegetables roasted so their natural flavors come bursting out with only the help of a little salt and pepper is a miracle. I don't know if that beet was chemically ripened or exposed to food irradiation or if that farmer used synthetic pesticides. Was that turnip genetically modified? Good Lord, who could know all this? And do I trust a handful of inspectors monitoring these efforts and reporting truths anyway? Not a chance.
But I can tell you this meal was very tasty, made me feel good and I with any luck, I got some nutritional value out of it.

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