Chocolate Beet Cake

from "Asparagus to Zucchini"
Serves 10

Ingredients:
2 cups sugar
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3-4 oz. unsweetened chocolate
4 eggs
1/4 cup oil
3 cups shredded beets

Directions:
Heat oven to 325 degrees. Grease two 9-inch pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double-boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes.

Early Summer Salsa

Submitted by PFC general manager, Chris Dilley

Ingredients:
1 large can diced fire-roasted tomatoes
1/2 green pepper, diced
1 cup cilantro, chopped
1/2 medium onion
4 cloves garlic
1 tsp salt
2 tbsp apple cider vinegar
1/2 tsp cumin
1/4 tsp cayenne (or more to taste!)

Process:
Coarsely chop onions and garlic, put into food processor and mince. Add the can of tomatoes, and pulse until mixture reaches a good salsa consistency. Stir in the remaining ingredients, then chill for several hours to allow flavors to mix. Enjoy with your favorite chip! Makes 1 quart.

Freekeh Salad with Apricots and Almonds

submitted by PFC staffer, Jamie Hardy
recipe from Nature's Organic Grist

Perhaps you've heard of the Ancient Grain 'Freekah Greenwheat', but you are not sure what to do with it? Try this super healthy, delicious salad by itself or serve on leafy greens!

Ingredients:
2 cups cracked freekeh
5 cups water
1 cup sliced almonds
2/3 cup chopped dried apricots
½ cup chopped chives

For the dressing: ¼ cup good quality apple cider vinegar
1 Tbsp grade B maple syrup
1 Tbsp powdered ginger
½ cup grape seed oil
salt to taste

Directions
Combine freekeh and 5 cups of water in a pot; bring to a boil and cook 1 minute. Reduce heat to low and cover. Simmer for 25-30 minutes or until desired tenderness is reached.

Allow freekeh to cool completely; then add other ingredients and gently stir in dressing to coat. Let sit for 10-15 minutes to absorb flavors before serving. Serve with greens! It is also delicious with raisins or cranberries!

Mulled Apple Cider

submitted by PFC Staffer, Abbie Miller from the LovetoKnowHow Herbs website.

Mulled cider is one of my favorite ways to warm up on a cold fall day and you can easily mix your own mulling spices using herbs found in our bulk spice selection.

Ingredients:
6 cinnamon sticks
1 small whole nutmeg
1/2 cup whole cloves
1/2 cup whole allspice
Grated peel of one whole orange

Directions
Chip the cinnamon, nutmeg, and allspice with a hammer. Place with other ingredients in a storage container. To use, place two tablespoons of mixture in a small muslin bag and add to four cups of beverage. Simmer and enjoy!

Sweet & Sour Radish Salad

borrowed from Blue Dog Family Farm, modified by PFC Owner Lucy Bland
Serves 6

Ingredients:
3 medium black radishes
1/2 cup raisins
1/2 cup toasted pecans or pumpkin seeds
3 TBSP honey
4 TBSP brown rice vinegar
2 TBSP minced ginger freshly ground black pepper and sea salt, to taste

Directions
Slice black radish in half, then thinly slice halves into half moons. Toast pecans or seeds on sheet pan at 300 degrees in oven until aromatic. Warm the honey slightly (if needed) and mix with vinegar, add raisins and ginger, toss with radishes and seeds. Add generous amount of black pepper, and salt to taste. Let salad rest in the refrigerator for at least an hour for the best mixing of flavors.