A day of discovery!

What a return to Drew Freeman after spring break. The weather was perfect -- clear and sunny, and, okay, maybe a little warm. Christopher kept reminding us all how hot and sweaty he was during our visit to the hoop house at Windsor Crossing, where we'll be growing the bulk of our ingredients for Suitland Salsa. But it was a beautiful day. And one filled with discoveries.

Discovery #1: We have a hoop house!
Thanks, STEER Center, for your financial support that allows us to grow way more food than we otherwise could, just a few blocks from the school. Coming months will find the space loaded with tomatoes, tomatillos, cilantro, onions, pepper, and more, and will be tended by students, neighborhood volunteers, and a head garden caretaker.

Discovery #2: Lamb's quarters are edible!
Who knew? These weeds – growing ALL OVER the rich, healthy soil in the hoop house we visited – are loaded with vitamins. I may be biased, but I think they are fresher and tastier than spinach. And they're free, growing right out of the dirt and otherwise tossed into the compost pile! I took mine home and tossed them with some fresh pasta and a few other odds and ends for a delicious, inexpensive, and (it is me we’re talking about here, so) healthy dinner. I think Mr. Carrington and Ms. Matthews and James and William have plans for their wild-harvested greens as well....

Discovery #3: Beet brownies are delicious!
The inspiration for the sneaky beet infusion comes from a conversation I had a number of years ago on my way through Madison, Wisconsin while I was working with one of the after school food educators over at Sherman Middle School. I was intrigued and begged her for the recipe, which she kindly sent along. Here's my adaptation (with less sugar and more roasted beets).... Leftovers? None.

CHOCOLATE BEET BROWNIES

Ingredients

1 bar of good chocolate (3-4 oz)
3/4 cup all-purpose flour
2 teaspoons baking powder
a pinch of salt
6 TBSP butter (easier at room temperature)
1/4 cup brown sugar
1 1/2 teaspoons vanilla extract
2 eggs (at room temperature)

Directions

Wash and remove the greens from 3-4 small beets. Drizzle with a little olive oil, wrap in tin foil, and roast in a 400°F oven until soft (about 40 minutes). Cool beets, then puree and set aside.

Preheat oven to 350°F, then butter and flour a small (8" or 9") cake pan.

Melt chocolate in a small pot. Set aside to cool.

In a small bowl, mix together flour, baking powder, and salt.

In a large bowl, use a hand mixer (or a lot of elbow grease and a whisk) to beat sugar and butter until creamy. Beat in vanilla extract and eggs. Stir in the beet puree, followed by the melted chocolate and then the flour mixture.

Pour into the prepared pan and bake for 30 minutes. Cool and serve.

Well, we did a little transplanting of baby kale and collard plants out in the garden while the brownies cooked. Otherwise we might not have been able to resist the divine chocolatey aroma while they baked....

Leftovers? Psh. No way.