Merry Christmas Brownies...with Beets

Hey Look, it's May!

Just kidding, I know it's December. It's usually way snowier than this in May.

We do have some baby spring greens going into the shares this week though, so I think I can be forgiven for my confusion over the season :)

The greens are microgreens. They are similar to sprouts, but more mature. Also, they're grown on a substrate (like soil, in this case we used a fiber grow mat and fertilized them with liquid kelp) and harvested. They do not include the roots like sprouts do. You may have noticed some photos of them scroll by you on our Facebook page earlier this week.

Here they are again.

Microgreens are new for us, we've been experimenting with them this year and, though we definitely have some greens to give to our members, we still have several questions to answer. For example, we aren't sure at all how much greens we'll end up with when we harvest them tomorrow, which is why some members will be taking home fresh rosemary with their share on Tuesday instead of microgreens.

In addition to the microgreens or rosemary, members will receive the following: Rutabaga, Onions, Carrots, Potatoes, Butternut Squash, Cabbage, Leeks and Beets.

And, I'm re-sharing one of our favorite Christmas cookie recipes. I originally posted this way back in 2010, but Scott said it's too good not to re-post for winter share members. Hope you like it!

Beet Brownies

The baking time will vary for these brownies. It seems to depend on the moisture content of the beets. The most important thing is not to over bake them. They go from perfect to burnt in a flash. So start checking at 25 minutes and check every five minutes or so until they are done.

Preheat the oven to 350 F

Butter and flour a 9x13 inch pan

• 1 cup butter
• 1/2 cup honey
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 4 eggs
• 1 cup whole wheat pastry flour
• 2 - 3 medium beets
• 1 cup walnut halves (optional)
• 1 cup semi sweet chocolate chips (optional)

This is how your diced beets should look.

1. Dice the beets very small. They should be about the size of chocolate chips. I don't peel mine, but you can if you prefer. Do it by hand because a food processor makes the beets too juicy and changes the texture of the brownies. 
2. Combine the butter, honey, cocoa powder, and cinnamon in a saucepan large enough to contain all of the ingredients. Place it over low heat.
3. Stir occasionally until the butter has melted and it looks like chocolate sauce.
4. Remove the pan from the heat and stir in the sugar and salt.
5. Incorporate the eggs, one at a time.
6. Add the flour. Stir just until the ingredients are combined.
7. Fold in the diced beets, and the walnuts and chocolate if using
8. Pour the batter into the prepared dish and bake at 350 F for 25 (or more - see header) minutes.
9. The brownies are done when the surface is golden and a knife inserted in the center comes out with crumbs stuck to it, rather than wet with batter.