Paisley Farm CSA blog

“I don’t know what it is… but I want it!”…. ahh, one of my favorite Jessica Simpson quotes…but it came to mind immediately when I found this recipe embedded in a sweet article from PA about local winter eating and the freeing nature of accepting season’s on natures’ terms.

Read the article here, or just try out the recipe below. Complete with nutritional information… this seems like a cool way to make beets into a dessert with an Indian flavor. It takes a while to make but appears to be a gorgeous and aromatic treat. A Halwa is basically a dense, sweet middle eastern dessert… some use carrots, some use grains, some use nuts… but you and me, my local seasonal eating friends, can use beets. Enjoy! 

Beet Halwa

Makes 6 to 8 servings

1 pound beets, scrubbed and peeled

1 quart whole milk

1 cup sugar, or more to taste

4 green cardamom seeds

1/4 cup unsalted butter or ghee

Freshly grated nutmeg

Chopped cashews, sliced almonds, or both (optional)

1. Using a grater or a food processor, grate beets.

2. Combine milk, sugar, and cardamom in a saucepan, and bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes.

3. Meanwhile, heat butter in a frying pan. When foaming subsides, add beets and cook until softened, about 5 minutes. Add beets to milk and bring to a boil again. Continue briskly simmering, stirring frequently, until milk is mostly absorbed, but beets are still moist, about 1½ hours. (Mixture will continue to thicken off heat.) Remove cardamom.

4. Garnish with nutmeg and nuts, if using. Serve warm, with vanilla ice cream, if desired.

Per serving (based on 8): 246 calories, 5 grams protein, 35 grams carbohydrates, 34 grams sugar, 10 grams fat, 28 milligrams cholesterol, 94 milligrams sodium, 2 grams dietary fiber.

Hello, your Maple Syrup here.

I love a good breakfast meeting but sometimes I like to feel a little more sexy and smooth… especially with Valentines coming up. Here is a simple way to make me into mousse.

6 Tablespoons Maple Syrup
3 Egg yolks
pinch salt
1 teaspoon vanilla or…
1 to 2 teaspoons grated orange peel* optional
1 cup heavy cream

Combine syrup, yolks and salt in a double boiler… Whisk constantly until mixture is thick and coats the back of a wooden spoon…this will look like marshmallow cream, and color will become tan and darkened… about 5-7 minutes.

Take care not to overcook this mixture so it doesn’t curdle. Remove from heat and stir in vanilla OR orange peel. Place over a bowl of ice if you want to cool this mixture quicker… but allow to cool.

Whip the cream until firm but not dry peaks form…Once mixture is cool, fold in the cream in two editions.

Refrigerate or freeze in ramekins…if frozen, let sit for 20-30 minutes to soften.

Serve with walnut cookies or glazed hazelnuts or sliced pears or stewed apples…