Growing food in the neighborhood isn’t enough for Alleycat Acres. They also want to know how people in the CD like to cook it.
EAT:CD is a neighborhood cookbook, and the urban farming collective wants you to send your recipes for the first edition. They hope to have an edition ready for the spring, but that depends on how many submissions they get and how long editing takes.
If you submit a recipe online, you will get a free download of the EAT:CD eBook.
From Alleycat Acres:
We’re calling anyone and everyone who lives in the Central District and Beacon Hill to help us compile your very own community cook book! In a continued effort to help keep our farms growing and our wheels spinning, we’ve decided to launch an eBook with a collection of recipes from each neighborhood our farms serve.
The details:
1. You submit (with the form below), we’ll compile. Simple!
2. For submitting a recipe, you’ll get a free .PDF version containing all selected recipes.
3. Once we’re ready to go, we’ll publish the eBook online and it will be available for download at an affordable price — around $2.99 – $4.99.When will this be ready? You know, that’s a good question. Depending on response levels and how long it takes to edit/format things properly, it could take a while. Our goal is to have one ready to go by the time spring comes along for each neighborhood.
Meanwhile, plans are coming together for Alleycat Acres’ second CD farm on MLK between Cherry and Columbia. They are also hard at work on their spring bike ride fundraiser Streets and Beets. It’s a 70-mile ride to Auburn and back that starts at the MLK FAME Community Center in Madison Valley. Oh, and by the way, you can get discounted registration for the ride just by reading Seattle Bike Blog…
Hi, I am a American with Lithuanian roots. Borscht can be made many ways depending on the region or country with potatoes, beef broth and meat. I like mine pure and usually leave out the eggs as my great grandmother did. Hope you enjoy.
Cold Beet Borscht
3 large-ish beets, scrubbed well
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
salt and pepper
4 green onions, finely sliced
1 cucumber, peeled and diced small
1 potato, boiled and diced small
4 boiled eggs, quartered or diced
Greek yoghurt or sour cream
Put on an apron, no splashing!
Put the beets in a large pot, cover with water and bring to the boil. Simmer beets until they are soft all the way through (about 30 minutes depending on the size).
Drain the beets but reserve the cooking water. Let the beets cool (you can do this in an ice bath to speed things up) then, while running them under cold water, peel off the skin (this should be easy).
Grate the beets and put them into a large bowl. Add enough of the cooking water to make a good soupy consistency. Add the lemon juice, salt, pepper and dill. Check the taste and adjust the salt, pepper and dill to your liking.
Put your desired amount of potato and cucumber in a bowl. Ladle some beet soup over it. Top it with boiled eggs, Greek yogurt or sour cream, and spring onions. Serve!
As you eat the soup and distribute the yogurt/sour cream, the soup will take on its characteristic pink hue. You may also wish to mix in the yogurt/sour cream ahead of time – that is the traditional way!
Serves 4 (Give or take)
Thanks Lynn, for this! It sounds delish!