Just Beet It

Posted on by Sacha Cohen
Bushels of beets
Bushels of beets

Apparently, we are smack dab in the middle of beet season, as I discovered during my visit to the Dupont Circle Farmer’s Market today. Virtually every produce stand was overflowing with the gorgeous red vegetables. It was a little slice of beet heaven.

I’ve been a beet lover since my childhood salad bar days, although those canned beets don’t stand a chance next to their freshly picked cousins. Not everyone is keen on beets. Apparently Obama won’t allow beets in the White House garden. He’s missing out.

A few years ago, I finally worked up the nerve to cook fresh beets myself; in the past I had always feared staining my hands and fingers forever scarlet and had avoided beet cooking at home. Thanks to the web, I learned how to cook beets and created a pretty tasty beet, arugula and goat cheese salad–one that, dare I say, can compete with those from restaurants around town (most of which I have sampled). Enjoy.

Beet, Goat Cheese, and Arugula Salad with Nuts

3 medium sized beets, roasted, cooled and peeled

6 oz of goat cheese (fresh if possible)

1 bag of arugula

3 tablespoons of freshly squeezed lemon juice

3 tablespoons olive oil

salt and pepper to taste

slivered almonds or candied pecans for garnish

Directions:

Cut the beets into quarters or slices, arrange over arugula, toss in the goat cheese, and garnish with slivered almonds. Whisk together olive oil, lemon juice, salt and pepper and drizzle over salad. Season with salt and pepper to taste. Serves about 3.

Seeds of Change

Posted on by Sacha Cohen

fruits & veggiesCity dwellers who want to experience “farm to table” up close and personal should head to Common Good City Farm, a green oasis in LeDroit Park that supplies freshly picked fruits and veggies to DC’s low-income residents*.

Volunteers are needed to work on the farm and help with weeding, planting seeds, painting, and building. Before you can get your hands dirty, you’ll have to attend a 45-minute volunteer training session, which takes place at the farm on the first Saturday of each month at 9:30am. Plants, produce and herbs from the farm are sold at the Bloomingdale Farmers Market (1st and R Street, NW) from 10am – 2pm on Sundays.

In addition to being an urban farm, CGCF is also an education center offering workshops on everything from from composting and pickling veggies to how to cook a healthy meal for the whole family for less than $5.

*Since January 2007, CGCF has provided more than 150 bags of fresh produce to low-income DC families, taught more than 200 DC residents in workshops, engaged more than 250 DC school children, and hosted more than 400 volunteers.

Creative and Conscious Catering

Posted on by Sacha Cohen

Appetizer from Main Event CateringCanapes and hors d’oeuvres can now be had without the guilt. Well, sort of. Main Event will cater your wedding, Bar Mitzvah and more while having the rather lofty goal of a zero waste kitchen.

“The reality that our industry consumes an incredible amount of energy and creates an amazing amount of waste has forced us to investigate ways to mitigate the effect on our world,” says owner Nancy Goodman. “Our team searches for new and innovative ways to move toward our goal of zero waste every day.  We are proud to be able to offer to our clients green events while still providing a first class experience.”  

 The kitchen at Main Event is carbon neutral, 100% wind powered, and uses alternative disposables from recycled materials (Corn, Palm, Balsa and Bagasse). Main Event’s owners estimate that they have reduced landfill waste by 70% since the beginning of 2008. 

Main Event also recycles everything possible, including their food wastes through composting, which they give out for free, first-come, first-serve “Black Gold” fertilizer for the garden. They also give away their used cooking oil  — which can then be converted to bio-Diesel fuel.

Clients can use the carbon calculator on their web site to calculate their carbon footprint (including travel of guests) so they can purchase the appropriate offsets. Now that’s something to celebrate!

Local Fresh Food Delivered

Posted on by Maria Feit Barry

Tired of takeout? Too busy to cook? Now, there’s a local food delivery service that will help you be more sustainable and eat well, too. Your Urban Kitchen does all the prep work and cooking and delivers on an as-needed basis with a three-meal minimum.

The brainchild of Nashwa Beach, a Brightwood resident, Your Urban Kitchen just launched last week and is currently available throughout northwest DC. Beach’s inspiration? Helping others to get their busy lives in order without having to compromise on flavor and nutrition.

Sample menu items for January include Indonesian Ginger Chicken, Creamy Chicken Basil Pesto or Pan Seared Tilapia with Chile Lime Butter. The food comes prepared and vacuumed sealed so you determine if you put in the freezer or fridge. All you do is heat it up.

Each meal is enough for six servings (4-6 adults) and split portions are available to serve 2-3 adults. Meals are delivered Saturday afternoon and Monday afternoon/evening to customers throughout northwest; the company is planning to expand its delivery area later this year

Now that’s the kind of fast-food dining we can get behind!

Cheap and Cultural DC

Posted on by Sacha Cohen
courtesy Destination DC
courtesy Destination DC

Your budget’s tight but your leisure-time aspirations are noble. If your weekend plans include time spent downtown, here’s a Metro-accessible itinerary of environmentally friendly, culturally oriented activities that locals and visitors alike are sure to enjoy.

Begin your Saturday or Sunday with a hearty breakfast at Eastern Market. Locally grown fruits and veggies, handmade soaps and jewelry, and flea market finds are just some of the items you’ll find at this beloved destination.

Take the Blue or Orange Metro line from Eastern Market to Federal Center and get your fill of flora and fauna at the U.S. Botanic Gardens. Stay toasty warm inside the newly renovated Conservatory, which is home nearly 4,000 plants including rare and endangered species.

Hungry again? Stroll over to the SmartKart stationed outside of the Smithsonian Castle for eco-friendly, healthy fare including natural beverages, tacos, and BBQ.

Then, spend the afternoon at the Hirshhorn where you can view some of the world’s most important modern and contemporary works of art. Don’t miss Strange Bodies: Figurative Works from the Collection now on display.

For a slightly more active pursuit, get your skate on at the Sculpture Garden. Admission is $7 for adults, skate rental is $3, and the rink is open through March.