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Recipe: Beet Soup

Beet Soup

 

  • 4 large beets
  • 1 large potato
  • other vegetables: celery, spinach, carrots, kale, chard, etc.
  • 1 large onion
  • salt and pepper
  • plain yogurt

 

Wash all vegetables and cut into chunks. Place in large steamer over boiling water; steam until very soft. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot; heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in the center of the soup. Makes 4-6 servings.

CSA Newsletter - Week 20 | Summer 2July 15th, 2014

Moving on, what makes our tomatoes special, squash notes

Major news from Tomato MountainJune 29th, 2014

An extreme hail storm and possible tornado (still under investigation) hit Tomato Mountain this past week, and we're still in the process of recovering. Winds upwards of 100mp

CSA Newsletter, Week 15 | Spring 9June 11th, 2014

Scallions |||   Red Rain mustard greens   |||   Red Russian Kale   |||   Lettuce   |||   Rainbow chard   ||| &

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Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608.712.1585

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