feast in the field & a fall borscht

this past weekend my fiancée Rachael & I were lucky enough to get out of the city and up to Connecticut, where the leaves are beginning to change and the air is cooling down for fall.  the occasion was a Feast in the Field at the Isabella Freedman Jewish Retreat Center.  we came to know Freedman through my brother Josh, who participated in their farming internship a few years back.  in addition to the farms, they also run a huge pickling center and offer several Jewish workshops and retreats. 

before brunch, we walked around the field and surveyed all of the beautiful produce: kale, brussel sprouts, scallions, cabbage, various types of beets & carrots among others.  a large tent was set up in the middle of the field, with wildflowers as centerpieces and jars of their homemade pickles on every table.  appetizers were passed around - bruschettas with homemade goat cheese, homemade oven-dried tomatoes, eggplant caponata, and roasted peppers.  we ate our brunch – all of the ingredients grown in the very field we sat in – surrounded by green and mountains hovering in the distance. 

after we were lucky to pick a few beets and carrots from the nearby rows, and Freedman garlic which was put out in heaps for guests to take home.  when we came home I put our ingredients to good use by making a tasty fall borscht.  as usual the recipes here are merely guides – feel free to change it up a bit, to add ingredients as you see fit, or even to blend up the soup a bit if you like it a bit thicker.  but more importantly, enjoy!  and remember to support your local farms! 

Fall Borscht

2 teaspoons extra virgin olive oil

½ medium onion

2 cloves garlic, minced

4 medium beets, greens reserved

3 medium carrots

4 small potatoes

1 teaspoon sea salt, or more to taste

½ teaspoon paprika

¾ teaspoon cumin

a pinch of cayenne

2 bay leaves

pepper to taste

1 teaspoon minced fresh parsley

¼ teaspoon minced fresh thyme

sour cream

1.  Thinly slice onion with the grain.  Peel beets, and slice the beets & carrots in thin rounds, and potatoes into chunks.  Set aside.  Wash beet greens well, remove stems and roughly chop.

2.  Heat large saucepan on medium-low and add olive oil.  Add onions and garlic and sauté until onions are translucent, stirring frequently. 

3.  Add beets and carrots, and water to cover 1-2 inches.  Add all dry spices and bring to a boil.  Allow to simmer for half hour or until veggies are soft.  In the last 5 minutes add beet greens.

4.  Stir in parsley and thyme (reserving some parsley for plating if desired) and remove from heat.  Serve with a dollop of sour cream and a sprinkle of parsley.  Enjoy!

*Borscht is delicious both warm or at room-temp