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Athens Locally Grown
http://athens.locallygrown.net
Recipes
Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese
If you like veggie burgers, you’ll love this recipe. Sweet beets and carrots give luscious flavor to these baked patties—together with pungent onion, snappy Cheddar cheese, and lots of toasty nuts and seeds. Great on wheat buns with mayo! Additional flour and egg can be substituted for the rice. Angelic Organics Kitchen (adapted from the Rose Valley Farm Food Book).
Makes 12 patties
butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1–2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 tablespoons flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced or pressed (about 1/2 teaspoon)
1/8–1/4 teaspoon cayenne pepper
1. Preheat the oven to 350°F. Lightly coat a baking sheet with butter.
2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.
3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.
4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (your hands work best here). Add cayenne (use 1/4 teaspoon for spicier burgers) and mix until thoroughly combined.
5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them. Serve alone or on buns.
Market News
We have 580 products listed this week, which I think is a new record for us. There is a wide array of heirloom lettuces, so if all you’ve had is the usual iceberg and romaine, you’ve got a great chance to try something new you just can’t find at the grocery. There are several offerings of young beets this week, too, and I promise you these are like no beets you’ll find at the store. There is more asparagus, snap peas, many types of flower bouquets, a variety of herbs, more spinach, cabbages, kales, and plenty of other goodies.
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The days have suddenly gotten hot, but the nights are cool and we’ve gotten just enough rain to keep the plants happy. Still, if the days stay hot like this, the cool weather items (some of which are just starting to produce) may stop producing at any time. Some of the baby cabbages in my garden, for instance, have already gone straight to flower.
There are a couple items I’ve been forgetting to mention. First is we’ve had complementary coffee at pickup each week, thanks to 1000 Faces Coffee. Please help yourself if you’d like. Also, the state legislature did craft a bill that officially put the market property up for sale. The wheels of government turn slowly, however, so we’ll be able to remain there until likely September at the very earliest, and potentially even later than that. I’ll keep you informed on the state’s progress on selling the property.
Thank you all for your continued support of our local growers and for doing your part to cultivate the thriving local food system we have here in Athens. We’ll see you on Thursday from 4:30 to 8pm at the old market on Broad Street!
Coming Events
Our guest this week for Meet the Grower is Melissa Tufts from Two Swallows Farm in Comer. Melissa is one of the founding farmers of Athens Locally Grown, and has been with us since 2002. Melissa grows a wide array of vegetables, but is best known for her array of garden seedlings and other transplants. Her husband Michael’s traditional Shaker brooms are objects of both functionality and beauty.
The Athens Farmers Market is reopening for the season on Saturday May 9th at Bishop Park. It’s a totally separate entity from Athens Locally Grown, but you’ll find many of the same growers at both. And of course, you can learn more about that market on their website.
Our first Farmer for a Day event is May 17th at Roots Farm. You can make reservations for this event by adding them to your order. Look in the “Event Reservations” category.
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!