Hey everybody! Had a ton of fun in Sheboygan area this weekend. Camping, farmer’s market, and a brief demo at the Midsummer Festival of the Arts to mark the the debut of the culinary art car! Amy helped with all of it, also. One of my favorite things about working with Nourish, is the opportunities presented for Amy and the boys to hang out with me!
We sampled a wonderful cucumber salad with apple cider vinegar, honey, and dill. The best was the looks and questions we received after telling folks the other item was Chocolate Beet Cake. All who tried it loved it, though! I will get the recipes posted here or you can click through to nourishfarms.org.
Here is the recipe for the Beet Chocolate Cake
o 4 medium beets, trimmed, peeled, and cut into 2-inch chunks
o 2 cups all-purpose flour
o 1 1/2 cups sugar
o 1/2 cup unsweetened Dutch-process cocoa powder
o 1 1/2 teaspoons baking soda
o 2 large eggs
o 3/4 cup warm water
o 1/4 cup safflower oil
o 1 teaspoon pure vanilla extract
o Vegetable oil cooking spray
Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a cake plate.
Finish with your favorite frosting or simply powdered sugar!
Thanks to all who came out. We will be out again on August 2 from 8:30am-1:30pm. Here are some pictures of the food and people we saw!