This is not a beet.
My Beet Love ignited with an insalate I ate at Fritti in Atlanta, Ga., called Bietole e Mele (Roasted Beets, Granny Smith Apples, arugula, toasted hazelnuts, lemon and olive oil). I don't joke when I say beets are sweet, and completmented by the sour apples and sharp arugula...MAN.
The journey continued when I was visiting my grandpa in Butler, Pa. - yes, home of Night of the Living Dead. I stopped at a small farmers market in the neighboring town Mars. The beets this man was selling had literally been pulled from the ground an hour prior, causing me to practically jump for joy at the amount of dirt caked on these fresh red beauties. All it took was a good scrub (no peeling or cutting), some boiled water and enough time to get the beets fork tender to enjoy some truly scrumptious (and plain, might I add) veggies.
Now, this blog entry is about not only the value of fresh, local veggies, but also about how much your food experience can improve if you just explore the wonderful world of vegetables.
Enter Spaghetti Squash...
Now, maybe if you are a mother you already know about this miraculous and mysterious member of the squash family (apparetly commonly used to fool young children into eating vegetables). Spaghetti squash looks fairly normal from the outside, but after its cooked, the insides just peel apart into spaghetti-like strands. The flavor is fairly mild and with a bit of spaghetti sauce and parmesan you might even be convinced to trade in your typical carb-fare with this vegetable treat.
Now make it a meal!
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A few secret veggies lovers:
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You might even entice a sly cat to visit with smells you'll create |
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Be sure to enjoy your veggies with a sweet pup with eyes that deserve a few scraps from the table |