Beet Bruschetta easy to make with farmer's market finds
Jun. 26—Liz Krug knows beets can be divisive.
The earthy, sweet vegetable gets a bad rap. But Krug, farm manager at Fuller's Overlook Farm in Waverly Twp., has the perfect recipe to showcase beets' true deliciousness.
Beet Bruschetta— adapted from a recipe found on Sylvia Fountaine's blog, "Feasting at Home" — combines the sweetness of beets with the tanginess of goat cheese for an extremely versatile recipe, Krug said. And Krug has a trick for working with beets for those who are turned off by preparing them.
"Don't peel the beets; it's everyone's least favorite task anyways," she said. "Once they are cooled enough to handle after boiling them, the skins will slip right off."
Krug encouraged cooks to use what's in season, too. For instance, this time of year, cooks can swap fresh purplette onions for red onions. If someone isn't a basil fan, they can substitute it with parsley instead.
Fuller's Overlook Farm also belongs to the South Side Farmer's Market, 601 Cedar Ave., Scranton, and can be found selling its products there every Saturday from 10 a.m. to 1 p.m. What sets this recipe apart is that it can be made from ingredients found at the farmer's market, Krug said, like baguettes from Clarks Summit's Beta Bread Bakery, greens from Taylor's NEPA Microgreens and veggies from other vendors.
"This recipe is a great addition to any of the delicious meats you can find at the market from Overlook or Quails R' Us (from Honesdale), (and) it's a super simple dish that will wow any of your friends at your next cookout," she said.
Farm founders Mort and Sue Fuller had a vision to dedicate their land to be "an exemplary working landscape, founded on principles of ecological preservation and stewardship, resilient and restorative agricultural production and cultural preservation, implemented through thoughtful design initiatives," Krug said.
The farm uses regenerative agricultural practice, a holistic land-management practice that involves observing nature to mimic natural behaviors in plants and livestock to increase soil health. Fuller's produces seasonal vegetables; cut flowers; shiitake mushrooms; herbs and teas; and pasture-raised eggs, chicken and pork, Krug said.
In addition to the South Side Farmer's Market, residents can find Fuller's at Waverly Community House, 1115 N. Abington Road, on Wednesdays from 10 a.m. to 1 p.m. and at the Wayne County Farmer's Market, 200 Willow Ave., Honesdale, on Saturdays from 9:30 a.m. to 12:30 p.m. To preorder directly from the farm, visit fullers overlookfarm.com or @full ersoverlookfarm on Facebook and Instagram.
Fuller's has been a staple of the South Side Farmer's Market since the farm began. They not only love the atmosphere of being surrounded by other vendors but also align with the mission of United Neighborhood Centers of NEPA, which runs the market.
One of the many joys of eating locally grown food is that you eat seasonally, which means things taste better and you don't have to do much in the way of preparing food, Krug said.
"Since food from our farm is only traveling 10 miles to get to your plate (as opposed to the average of 1,500 miles) we can grow varieties for flavor not because they travel well," she added. "All of our produce is picked at peak freshness and not expected to ripen in their travels."
Most importantly, farmer's market consumers support the local economy. As seen during the COVID-19 pandemic, global food distribution is very fragile, Krug said. However, investing in local farms keeps money in the community to employ more people locally and ensures that food distribution stays strong even during times of global uncertainty.
"If you ever question if your food dollar counts, it does," Krug said. "Just ask any local farmer."
Contact the writer:
gmazur@timesshamrock.com; 570-348-9127;
@gmazurTT on Twitter
