First Friday of the month at 5p.m.
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adapted from From Aspargus to Zucchini by the Madison Area CSA Coalition.
Tamari is similar to but thicker than soy sauce. This dark sauce made from soybeans, with a distinctive mellow flavor, is used as a table condiment, as a dipping sauce or for basting.
2 Tbls. olive oil
2 medium Beets, scrubbed
2 tsp. cumin seeds
2 medium Carrots, scrubbed
Remove tops from beets. Pinch off heavy stems (reserve for stock pot), wash leafy portion, drain and coarsely chop. Scrub carrots and beet roots, cut into 1/4-inch thick slices. Heat olive oil in skillet. Add cumin, cook about 1 minute. Add beets and carrots; fry until tender. Add beet greens, cover and cook until greens are soft. Toss with tamari, serves four.