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Maple-Roasted Beet Soup and So Much More from the Green Mountain State #Sponsored

This is a sponsored post written by me on behalf of Tracey Medeiros.
I received a complimentary book for the purpose of review, but all opinions are honest and they are my own.
No additional compensation for this post was provided; this page may contain affiliate links.

When I received an email from Tracey Medeiros, asking if I might be interested in reviewing her cookbook - The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State* - I agreed immediately. I am always interested in any inspiration for farm-to-fork recipes. And, truth be told, I don't know much about Vermont. So, I was excited to see what sorts of produce would be featured.
On the Page
image courtesy Tracey Medeiros

Medeiros writes in her introduction that the book "takes you on a culinary journey through the tiny villages, quaint towns, and bustling cities of our Green Mountain State to meet the people that have helped make this book a reality. ...[The] message rings forth loud and clear, 'To ensure good health, you must know where your food comes from and how it is grown. Know what is in your food!'" (pp. xxi-xxii).

The Vermont Non-GMO Cookbook is so much more than a cookbook; it shines the spotlight on the area's food producers and purveyors and the chefs who partner with them to create delicious, innovative recipes. It also includes details about seasonal produce such as heirloom tomatoes. She shares, "Don't be deterred by a tomato with cracked skin as long as your choice is not leaking juice it is perfectly fine and just as tasty as its unblemished partners. Choose tomatoes that feel heavy for their size. Take a whiff; a ripe heirloom should give off an earthy odor..." (pg. 73).

Medeiros also educates readers on the reasons to choose organic and non-GMO. I've been on that soapbox for years, so it was a treat to read someone else's take on it.

I tried a handful of the recipes and have so many more flagged! But I'll just share a few highlights of my explorations.


Footprint Farm, LLC provided a recipe for their Meatball Bahn Mi with Maple Sriracha Mayonnaise (Vietnamese Sandwich). And next to the recipe, you get to read about their background - having met in California when they were working as outdoor educators - and their farm. "Taylor and Jake make a good team; he manages the animals, monitors soil health and fertility plans, and keeps the farm's buildings and equipment in working order. She grows beautiful flowers and keeps track of finances and planting schedules. ...[They] agree that their commitment to organic farming comes from a deep desire to contribute to the long-term health and viability of their farm's soil and the people for whom they grow the food" (pg. 36).


Health Hero Farm shared a recipe for their Grass-Fed Beef Shanks Osso Buco. Located in South Hero, Vermont, owners Hannah and Eric Noel, along with new business partners Joan Falcao and Robert Fireovid, run the certified organic farm. Medeiros reports, "The owners feel that their focus on healthy soil has resulted in wonderful grass-fed beef and delectable, nutritious organic vegetables. Their goal is to demonstrate how custom grazing and agronomics can build topsoil that will absorb storm water and prevent erosion" (pg. 175).

Other recipes I intended to try...

  • Garlic Scape Kale Pesto
  • Creamy Jerusalem Artichoke Soup with Vermont Maple Smoked Cheddar Cheese
  • Moroccan Spiced Rainbow Carrot Salad
  • Honey-Glazed Pork Bellies
  • Chèvre Gnocchi with a Mushroom, Sunchoke, and Garlic Cream Sauce
  • Black Bean and Sweet Corn Salad
  • Maple Grapefruit Margarita
  • Torta con l'Uva

In the Bowl

Though I tested more than a handful of recipes, I wanted to share one that was contributed by Tracey herself and includes maple syrup since that is something I think of first when I think of Vermont. Well, at least I used to. Now, I picture a veritable garden of eden rife with spring darlings of ramps and fiddlehead ferns; summer lovelies of heirloom tomatoes, berries (what are aronia berries?!?), and currants; and colder crops of squash, roots. Plus, if I ever make it to Vermont, I already have a road map of farms to visit!

Maple-Roasted Beet Soup 
with Chèvre and Herbs
slightly adapted from Tracey Medeiros

I made a scant few changes: I skipped the garlic because I don't usually mix onion and garlic; I substituted hazelnut oil because that's what I had; and I and left out the baguette because Jake and I are trying to cut back on our bread and carb consumption. Otherwise, I think I stayed pretty true to her recipe. And I will definitely be making this again soon.

Ingredients serves 6 to 8
Soup
  • 3 pounds organic beets, scrubbed with tops reserved for another recipe
  • 1 T maple syrup + more, as needed
  • 1 to 2 T olive oil, divided
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 2 medium onions, peeled and quartered
  • 1 quart chicken stock
  • 2 C freshly squeezed orange juice
  • 2 t fresh thyme leaves
  • 1 t fresh dill fronds
  • 1 T hazelnut oil + more for drizzling

Garnish
  • log of chèvre
  • zest from an organic orange
  • fresh herbs (I used more dill)

Procedure
Soup
Preheat oven to 400 degrees F. Place the scrubbed beets in a large mixing bowl and toss them with 1 T maple syrup and 1 T olive oil. Season with salt and pepper. Wrap beets loosely in foil and place them on a rimmed baking sheets. Roast until the beets are fork tender. It depends on the size of the beets, but mine usually take about an hour or so. After 30 minutes, place the onions on the same baking sheet and roast together for the remainder of the time.


When the beets are cool enough to handle, rub off the skins and coarsely chop. Chop the onions as well.

Working in batches, puree the soup in a blender or food processor until smooth. Place the puree, chicken stock and orange juice into a medium soup pot and cook until heated through. Adjust seasoning to taste with more salt, pepper, and maple syrup as needed. Fold in the fresh herbs just before serving.

To serve, ladle soup into individual bowls. Crumble in the chèvre which should melt easily. Garnish with a sprig of herbs and drizzle with hazelnut oil. Serve hot.
You may find Tracey Medeiros on the webon Facebook, and on Twitter

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



I have also added this to #FoodieReads.
Click to see what everyone else read in May 2019: here.

Comments

  1. I love reading cookbooks and this soup sounds absolutely awesome.

    ReplyDelete
  2. Thanks for sharing such beautiful information with us. I hope you will share some more information about beetroot. Please keep sharing. Health Is A Life

    ReplyDelete
  3. Delicious and different
    Added a little cream. Even better

    ReplyDelete

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