Most farmers markets are open and bustling now.
Opening today is Charleroi's, in the town's Market House, which runs from 3 to 6 p.m. Thursdays.
Also opening in the next week is the Keystone Farmers Market in Derry, which runs from 10 a.m. to 2 p.m. Sundays starting July 15, and the one in Follansbee, W.Va., which runs 4 to 6 p.m. every other Wednesday starting July 18, alternating with the new one in Wellsburg, W.Va., from 4 to 6 p.m. every other Wednesday starting July 25.
Beet Soup with Ginger
This soup is the most beautiful color. No wonder it's the cover shot on "Morocco," a cookbook by Jeff Koehler. Subtitled "A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora," the new book is beautifully photographed by Mr. Koehler himself. This recipe caught my eye not just for its beauty, but also its simplicity and subtlety. If you love beets, or if you've got some beets you don't know what to do with, try it. The soup may be served hot or cold.
-- Bob Batz Jr.
- 1 1/2 pounds medium beets, peeled and quartered
- 1 1/2 pounds medium white potatoes, peeled and quartered
- Salt and freshly ground black pepper
- Scant 1/2 teaspoon ground ginger
In a medium pot over high heat, put the beets and potatoes, add 51/2 cups water and bring to a boil. Season with salt and pepper, cover and cook at a low boil until the beets and potatoes are soft but not crumbling, 40 to 45 minutes.
Remove from the heat, remove the lid and let cool, stirring occasionally, for about 10 minutes.
Using a food processor and working in batches as needed, puree the soup for at least 1 minute until satiny smooth.
Return the soup to the pot and stir in the ginger. Bring almost to a boil over medium heat. Taste for seasoning and adjust as needed. Serve in white bowls to show off the vibrant color.
-- "Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora" by Jeff Koehler (Chronicle, June 2012, $29.95)