The Lunch Love Community  is an open space documentary project by Helen De Michiel and Sophie Constantinou. They offer a mosaic-like suite of short films to watch and share in an evolving media “open space.” They integrate social media, shareable films, tools and resources for users of all kinds – parents, educators, food professionals, nutrition advocates and policy makers. Visit the Lunch Love Community for more information and to view other films.

References:

www.justfood.org/food-justice

http://www.seattleglobaljustice.org/food-justice/

The “Food Chain Ride” will meet at 10 a.m. at Edible Pedal, located at 1712 L Street, in the alley between L Street and Capitol. From there, they will ride to Soil Born Farms in Rancho Cordova. The event will feature cooking classes, live music and dancing, kids’ garden activities, farm tours and nature walks, and delicious farm-fresh food. This is your opportunity to learn about beekeeping, composting, gardening, native plants, raising chickens and much more! The suggested donation is $5 per person and proceeds benefit Soil Born Farms. If you are participating in the “Food Chain Ride,” you will ride back to downtown Sacramento at 1:30 p.m. and enjoy a recovery party at One Speed Pizza.

Soil Born Farms is an urban agriculture and education project that empowers youth and adults to discover and participate in a local food system that encourages healthy living, nurtures the environment and grows a sustainable community. They provide classes, summer camp activities and Community Supported Agriculture (CSA). For more information about “A Day on the Farm,” visit Soil Born Farms and for more information about the ride to the farm, visit Food Chain Ride.

Photo courtesy Keith Sutter

We are honored to feature a recipe from local cookbook author and real food advocate, Joanna Neft. She recently released a new cookbook, The Art of Real Food.  Joanne is an integral member of the Placer County agricultural community and a leader in the local food movement. Twenty years ago, she opened the first Foothill Farmers’ Market and within three years, six more markets were opened in Placer County. Fifteen years ago, Joanne founded the Mountain Mandarin Festival which attracts tens of thousands of attendees every year.

The Art of Real Food features recipes made from farm-fresh, organic and seasonal ingredients. To purchase a copy of this wonderful cookbook, visit The Art of Real Food.

This delightful beet and cucumber salad comes from her book, and will give you the added zing to your spring/summer dinners. The sweetness of the beets complements the crunch of the cucumber and the creaminess of the goat cheese.

Roasted Beet Salad with Cucumber from The Art of Real Food

Serves 4

1 pound beets
1 tablespoon olive oil
Salt and pepper to taste
2 cups Persian cucumbers, sliced ¼-inch thick
2 ounces goat cheese
2 tablespoons red wine vinegar
1 tablespoon olive oil
Dill sprigs for garnish

Preheat oven to 400ºF.

Place beets in a roasting pan, coat with oil and season lightly with salt and pepper. Cover with foil and roast 25 to 35 minutes, until fork tender. Let cool slightly and peel off skins, trim ends and slice into wedges.

Toss with remaining ingredients and serve. Garnish with dill.

Recipe courtesy Joanne Neft. Reprinted with permission.

For other recipes using beets, visit:

Caramelized Beets with Garlic by Farmgirl Fare.

Whole Wheat Spaghetti with Beets, Brown Butter, Walnuts by Lick My Spoon.

Roasted Beets with Creamy Koji Sauce by Mrs. Donabe’s Rustic Japanese Kitchen.

History

The ancestor of the beet originated in prehistoric times in North Africa and grew wild along the seashores of Asia and Europe. The vegetable was domesticated by 800 BCE, and by the 16^th century, large and coarse beet roots were used as livestock feed.

In 1747, through experiments, renowned German chemist Andreas Marggraf discovered that the sugar from beets was the same as the sugar from cane. Another German, Moritz Baron von Koppy, developed the “white Silesian,” the ancestor of all modern sugar beets and built a large sugar beet processing plant. In the beginning of the 19^th century, the English blocked the shipment of sugar into Europe during the Napoleonic wars, and thus, out of necessity, the beet sugar industry was born with the first factory built in Poland.

Health Benefits

The pigments that give beets their rich colors are called betalains, which has two types: betacyanins and betaxanthins. The former are the pigments in dark red, purple and crimson beets, and the latter are pigments in yellow beets. These betalains have an unusual mix of antioxidant and anti-inflammatory properties.

According to WH Foods, the unique phytonutrients in beets provide antioxidant support in ways that other antioxidant-rich vegetables don’t. In particular, early research has shown that beets help to maintain eye health and overall nerve tissue health. Additionally, the anti-inflammatory compounds in beets helps regulate the cardiovascular system. WH Foods also reports that betalains helps the body to eliminate toxins.

The greens and stems of the beets can be eaten raw or sautéed (like Spanish or Swiss chard) and are packed with nutrients, vitamins, minerals and carotenoids such as beta-carotene.

Fun Facts

• According to lovebeets.com, beets were consumed in the early Roman times as an aphrodisiac. It has high levels of boron, which helps to produce human sex hormones.
• Beets have been used to make wine that tastes similar to port.
• To make an authentic Aussie burger, add a slice of beet or two!

Preparation

Choose small to medium-sized beets that are firm, smooth and have a deep color. Don’t wash the beets before storing. Place them in a plastic bag and store them in the refrigerator for up to 3 weeks. You can eat them raw, or roast, steam, boil or sautee them. For optimal nutrition and flavor, it’s best to cook them lightly. Keep steaming time to 15 minutes and roasting time less than 60 minutes. For a delicious and flavorful summer delight, check out a roasted beet salad recipe, courtesy of renowned cookbook author Joanne Neft.

Article and photo by Heather Teoh

References:

http://lovebeets.com/fastfacts/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49

http://www.vegparadise.com/highestperch1.html