We've Got The Beets

Hey everyone.  I hope you all had a great Halloween.

Starting this week, we now have beets!  We have three different varieties: Golden, Bull's Blood, and Chioggia.  And for a limited time we will be selling them with the tops.  Beets just don't get any fresher than that.

Now is the time to start thinking about Thanksgivings and now that we have beets let's get into it.  I have the perfect recipe for you.  I make this all the time at home.  It is really easy, really good, and will really impress your friends and family.  Just beet it!

Salad of Roasted Beets and Arugula with Blue Cheese Dressing*


  • 3 bunches baby beets, washed, trimmed, and halved    
  • 1/3 cup extra-virgin olive oil
  • 1 handful fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 5 bunches arugula, washed, dried, and hand-torn
  • Celery leaves from 1 bunch celery, about 1/2 cup
  • 1 cup walnut halves and pieces, toasted
  • 1/2 pound blue cheese, crumbled
  • 1 cup sour cream
  • 2 tablespoons chopped fresh chives
  • lemon, juiced


Preheat the oven to 400 degrees F.

Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.

To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.

Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

*Recipe courtesy of Tyler Florence and Food Network


Everything but the Turkey!

Hey Everyone!

I know everyone is thinking about getting ready for Halloween, but I am already thinking about Thanksgiving.  I love Thanksgiving.  I love getting together with my family and eating, eating, eating.  

At Weiser Family Farms we are here for you and all your Thanksgiving needs.  We have everything you could want for the Thanksgiving holiday: Butternut squash, Jerusalem artichokes, onions, parsnips, carrots, and beets.  Oh...and of course potatoes!

Over the next month I will be posting awesome recipes for your Thanksgiving dinner.  This week it is a recipe for sauteed parsnips and carrots with honey and rosemary.  Mmmmm.  Check it out:

Sauteed Parsnips and Carrots with Honey and Rosemary
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

*Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.

(c) Bon Appétit, November 2007, Molly Stevens




Hear All About Our Onions on KCRW

Want to hear the low down on the four different onion varieties we have this fall?

Head on over to KCRW's webpage and listen to Good Food.  Alex was on during the Market Report segment and you can hear him explain the different onions types and what they taste like.  Also check out the awesome pictures of the Weiser Farm onions.  I know they look good, but they taste even better!



Fall and Winter Preview


Onion Breath Isn't Such A Bad Thing

Here at Weiser Family Farms, we just harvested a new crop of red onions. You might think red onions are ho-hum, but trust me, these are anything but! They are perfect in almost every dish; not too hot and not too sweet. Just an excellent red onion. And this is just the beginning because we many different varieties of onions coming in very soon. First up is the mild Spanish Medallion onion (which are being cured as we speak).   Followed by a big, sweet, yellow onion variety that we will begin picking at the end of this week so stay tuned for that.

Check out this recipe* for a cold salad with both red onions and Purple Hull peas:

  • Ingredients

  • 15 ounces of fresh shelled Purple Hull Peas
  • 1 small red onion finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped, a few sprigs
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

  • Directions
  • Combine Purple Hull peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper

*modified from a Rachel Ray recipe found here