What's in the box?
|Rain rain everywhere but here.|
Why are there no eggs?
Okay, there are no eggs because there are 4 hens who have disrupted the entire flock. We've had to move them to the maternity ward. Two hens have hatched their clutches, and 2 are still sitting.
|Okay, where's the missing hen?|
A couple of hens, climbed into boxes and proceeded to sit on nothing. Now that's just plain unreasonable, and they got kicked out of the hen house.
|Dixie Chick with the band|
The cukes, zukes and some early squash went in last week. So I felt safe sending out the end of last season's squash. Since this was harvested in October, you should eat it soon. Anyone who saves seeds for me from their squash (remember what color it is) will get something special in their box. It's hot and I don't think that the spinach or lettuce will continue much longer.
|The onion trial, finally flowering to make seeds.|
- 4 medium beets, trimmed, peeled, and cut into 2-inch chunks
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 3/4 cup warm water
- 1/4 cup safflower oil
- 1 teaspoon pure vanilla extract
- 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
Transfer cake, cut side down, to a platter. Pour chocolate
glaze over the top, and let set, about 30 minutes.
Now this recipe is from Martha Stewart who says you can't taste the beets. I can taste the beets and I like it still. Serve it with plenty of Vanilla Ice Cream...
Have a great week.