I've often heard children say, "There's nothing to do today". I beg to differ. I'd like to inspire you to do something. Anything. Read. Bake. Hike. Fish. Plant. Sail. Climb. Play. Reach. Move. Laugh. Dream; and take time to sit with me on The Old Granite Step.

Wednesday, October 21, 2015

Apples, beets and cheddar; delicious!

There's nothing better than buying fresh produce at a farm stand.  The fruits and vegetables ultimately taste better and the farmer appreciates our support.  Such was the case on a recent drive through the Grand Isle area of Vermont.  We highly recommend visiting the most north western part of the state as it's beauty is incredible.  We picked up some pumpkins, gourds and fresh beets and would like to share our favorite beet recipe with you.  Serve it as an appetizer or have it for dinner!
 Wash and slice the beets; we prefer to remove the skin after boiling.

 Boil for about 25 minutes or until soft when poked with a fork.
 Use shredded or sliced cheddar cheese.
When serving for dinner, we use filo dough.  If preparing an appetizer, we use individual crackers such as Triscuits.  Lay the cut beets on the dough.
 Cover with a layer of sliced apples.
 Sprinkle with nutmeg.
 Add a layer of cheddar cheese.
 If using filo dough, brush the edges with milk.
Bake in a pre-heated oven for approximately 25 minutes or until the filo dough begins to turn light brown.
Slice and eat while hot; a fabulous fall treat!

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