Welcome to week four of the pie share and the second savory pie – Roasted Beets and Carrots with Za’atar.
You may not immediately think of beets and carrots as great summer vegetables, but they are wonderful, season-long staples that don’t mind the peak heat in the summer and only get sweeter with the cold temps of the fall! Tomatoes and other beautiful late-summer veggies like eggplants and peppers are just around the corner.
This week’s pie has a Middle Eastern slant and features both labne, a strained yogurt, and a traditional spice mix called za’atar. Za’atar formulations vary slightly throughout the region, but the Lebanese version we are using today features thyme, oregano, sesame seeds, and sumac.
The beets and carrots come to you by way of one of our two farm partners, Brookwood Community Farm. Brookwood was started in 2006 on an historic dairy farm situated within the Blue Hills in Milton. The farm has expanded from an initial CSA of under 10 members to more than 250 members taking part in a four-season CSA. From one acre of cultivation initially, they now grow on three different sites totaling just over five acres.
Brookwood’s 2013 Farm Staff & Just-Washed Carrots
As a community farm, Brookwood is committed to more than growing delicious food. The farm provides educational and volunteer opportunities for youth and adults and supports a variety of food access initiatives. They helped found a farmers market in the nearby Mattapan neighborhood and now provide food for that market and for a bicycle-powered mobile market in the neighborhood. More than 10% of the farm’s harvest is donated to local food pantries. For those of you unfamiliar with Brookwood, you can find more info on their website: www.brookwoodcommunityfarm.org.
Thanks, as always, to the dedicated farm staff at Brookwood and all of the farms we source from, who are growing some delectable vegetables.
Enjoy your pie and we’ll see you in two weeks on the sweet side (we’re hoping the apricot season hangs on until then…).