0:00 Introduction

0:46 Mike Caron discusses some less common fruit options for home food production

27:18 USU Intern Annie Smith shares a recipe for Beet based Brownies

32:05 I talk what to do about field bindweed during the summer.

Beet Brownie Recipe

1 cup red beet, peeled and chopped (roughly the size of one medium beet)

1 can white beans (cannellini beans) rinsed and drained

½ cup maple syrup or honey

1 teaspoon vanilla extract

¼ cup coconut oil, melted

1 egg

½ cup all-purpose flour (add one tablespoon of flour for high elevation)

½ teaspoon baking soda

½ teaspoon sea salt

3 tablespoons cacao powder

1/3 cup your choice of chocolate chips

¼ cup raspberries

1. Preheat oven to 350 F and line a 9x13 baking dish with parchment paper

2. Steam chopped red beet until fork tender, about 8-10 minutes

3. In a high-speed blender or powerful food processor, add steamed beets, beans, maple syrup, vanilla extract, egg, and coconut oil. Blend until smooth and no beet or bean clumps remain. Add in the remainder of the dry ingredients: flour, baking soda, sea salt, and cacao powder. Blend for about 30 seconds or until smooth and incorporated.

4. Fold in chocolate chips. Pour brownie batter into lined baking tray and dot with fresh raspberries.

5. Bake 20-25 minutes or until a toothpick inserted into the center of brownies comes out clean.