Beet Chocolate Cake

From Zephyr Community Farm

Ingredients:

  • 2 cups sugar 1/4 cup oil

  • 2 cups flour 3-4 ounces unsweetened chocolate

  • 1/2 tsp. Salt 4 eggs

  • 2 tsp baking powder 3 cups shredded beets

  • 1 tsp baking soda

Directions:

Combine dry ingredients. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into 2 greased 9 inch cake pans. Bake at 325 for 40-50 minutes, or until fork can be removed from the center cleanly. Ten servings.

OK, so I made this recipe with cocoa powder, and oil as a substitute for the chunk chocolate and it turned out great and easy, no melty business. I used to use a different beet cake recipe that called for cooked, pureed beets, and it was a more moist cake in the end. But this one is fast, and nobody turned it down when I offered to share it. I also made a cream cheese frosting to top it. Something about all this dim, cool weather we’ve been having made me want to turn all the vegetables into desserts. I did it with carrots, too.

Balsamic Roasted Onions

Ingredients:

  • 2 large red onions, sliced into wedges

  • 2 tablespoons balsamic vinegar

  • 1/4 cup olive oil

  • 1/4 tsp salt

  • 2 tablespoons sugar

  • 2 tablespoons soy sauce

Directions:

Preheat the oven to 300. In a lightly oiled baking pan, combine all the ingredients and toss to combine. Bake,
stirring often, for about 40 minutes, or until the onions are softened, lightly browned, and coated with a thickened glaze. Makes about 1/2 cup.

Of course I think you should use your Oly Oly sweet onions to try this recipe.

Arabian Squash Casserole

Ingredients:

  • 4 cups cooked squash or pumpkin, pureed

  • 1 tablespoon olive oil

  • 1 1/2 cups chopped onion

  • 1 teaspoon salt

  • 4-5 medium cloves garlic

  • black pepper and cayenne, to taste

  • 1/2 cup firm yogurt

  • 1 cup crumbled feta cheese

  • 2 bell peppers, one red one green or one that is half and half

  • sunflower seeds or minced walnuts for the top

Directions:

Preheat oven to 375. Place the mashed squash in a large bowl. Heat the olive oil in a medium size skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 minutes more, until the peppers begin to get soft. Add garlic, black pepper, and cayenne, and sauté a few more minutes. Add the sauté and the yogurt and the cheese to the squash and mix well. Spread into an ungreased 9 inch baking pan; sprinkle the top with seeds or nuts. Bake uncovered for 25 to 30 minutes, or until bubbly.