Chef Tim Kilcoyne of the Sidecar Restaurant is one of our favorite local chefs. He is a great supporter of local agriculture, and runs a fantastic and creative restaurant in Ventura that really takes advantage of the great range of local and seasonal ingredients available in our area. He also really knows how to handle a beet.
Below is a link to his Facebook, where he recently published several beet recipes, all of which look amazing. For those of you who find the beet a bit challenging, consider this your primer on beet-y goodness.
Find Chef Tim's recipes here.
Saturday, April 3, 2010
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Recipes
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Beets
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Blood Orange
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broccoli
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Brussels Sprouts
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Butternut Squash
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Carrots
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Chard
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Cherry Tomatoes
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Chinese Broccoli
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Chocolate Mint
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Cilantro
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clilantro
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Coffee
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Collards
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Corn
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Hal
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Haul
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jalapeno
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Komatsuna
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Outstanding in the Field
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pepper
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Blog Archive
Community Supported Agriculture
Support Locally Grown Food
There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.
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