“Do you have the patience to wait until your mud settles and the water is clear?” Lao Tzu, Tao Te Ching
The mountain town of Julian (60 miles from coastal San Diego) was jammed yesterday as crowds flocked to see the 6-inch blanket of snow that had fallen overnight.
Even in town, frosty rocks were spotted in the morning and we got to wear our wooly hats, our snuggly parkas, as least until mid-morning.
It’s definitely the season to eat vegetables pulled from the quiet earth, those snapped from hardy stalks. The super foods of beets and Brussels sprouts were put on the menu last night.
Usually I roast beets by wrapping them in foil (with only a quick wash) and putting them in the oven for an hour at 375 ̊F. Once cooled, they peel easily with a wipe of paper towel. But last night, I wanted to roast them with red onion and Brussels sprouts, so I peeled them ahead of time.
I had already planned to roast some chicken thighs (1 hour at 350˚F). Halfway through the time for the chicken, I put in the pan of roots and sprouts, and they all were done together.
You need to make sure that the beets are cut small enough, and the sprouts left big enough, that they are done at the same time.