Becoming a Community Chef (Post 5)

Irene's Apple, Carrot and Red Beet Salad.

This morning I assisted Community Chef Irene Plax with a cooking demo at the Weeksville Farmers Market in the Bedford-Stuyvesant area of Brooklyn.

In 2006, Weeksville Heritage Center created the market to address the lack of affordable fresh, local produce in the surrounding area, which is predominantly African American. The market offers affordable produce, honey, jams and baked goods from Rogowski Farm, Red Jacket Orchards and Alex's Tomato Farm. Today's stock included chocolate mint, thyme, strawberries, curly collard greens, garlic scapes, apples and more.

Irene prepared a no fuss Apple, Carrot and Red Beet Salad with an olive oil and apple cider vinegar dressing. This colorful and crunchy medley is mildly sweet and offers a ton of fiber. Ginger (which is optional) not only adds spice to this dish, but also increases its digestive benefits. If you're in need of protein, you can top this salad with a dollop or two of low-fat Greek yogurt.

Now, I've never been a fan of beets. In fact, I hated them until today. Aware of my dislike, Irene suggested that I try the root vegetable raw. (Apparently, it's a little known fact that beets can be eaten uncooked.) As I raised a piece to my mouth, I prepared for what one of the market volunteers called "the yuck factor," the taste of dirt that makes me abhor them so. But it wasn't an issue--the beets were surprisingly sweet. I guess I'll have to stop making sounds of disgust every time I see them at the market. Irene's recipe:

Ingredients
Carrots (about one per person)
Apples (about one per person; green or yellow green colored peels are best)
Beets (about 1/2 beet per person; set aside green tops for a separate dish*)
Olive oil (enough to lightly coat the veggies)
Apple Cider Vinegar (equal to the amount of oil used)

Optional:
Salt and pepper
Parsley (or use chopped carrot tops)
Ginger (powdered, grated or minced)
Pineapple (fresh or canned chunks and/or add the juice)

Instructions
Scrub/wash vegetables then slice, dice or grate as per your preference. Place all ingredients in a bowl. Add olive oil and vinegar, stirring thoroughly to see how much liquid you are working with (you want to avoid forming a soup at the bottom of the bowl). Add your choice of optional ingredients. Best served cold. *Wash and de-stem beet greens; boil until tender or sauté with garlic and red pepper flakes in a little olive oil.

The Weeksville Farmers Market continues through late October/early November. I'll be there whipping up something delicious and good for you on August 29, September 5 & 26, and October 24 (10am-noon). Come on by.

See all of my pictures from today's demo on Flickr.