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February on the Farm

WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Dilled Beet Salad

1 bunch , washed and tops trimmed, leaving 2 inches
½ cup yogurt
2 teaspoons minced fresh
Coarse salt to taste
Fresh dill sprigs for garnish

Place beets in shallow roasting pan and bake in a preheated 325 F oven until tender, about 35 minutes. The time will vary depending on the freshness of the beets. Remove the beets from the oven and slip off the skins. Let cool. Slice the beets paper-thin using a mandoline or very sharp knife. Place in a bowl and set aside. In small bowl, mix together the yogurt, dill, and salt. Pour the yogurt mixture over the beets and toss lightly to mix. Garnish with fresh dill sprigs.  Serves 2 to 4.

Adapted from Cucina Fresca by Viana La Place and Evan Kleiman.



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