This time of year in Texas the beets are massive and abundant and Brussels sprouts are still available in farmers markets.  This recipe is ideal for taking advantage of seasonal produce and the fantastic spring weather. This recipe was prepared for us by Elliott and Spencer Gall – Thanks!

Ingredients

Sprouts, hot off the grill.

• 1 cup Brussels sprouts
• 1/4 cup olive oil, divided
• 2 medium golden beets with greens
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 portion pizza dough
• 1/2 cup pizza sauce
• 1/2 cup mozzarella, grated

Preparation

Toppings 

The last Saturday of SXSW is the ultimate date in Austin’s party calendar.  James and I attended the festivities after a morning volunteering at the downtown farmer’s market. As a result of our volunteering we were well equipped with several fresh local vegetables which inspired the following photos we dubbed “Bands with Fennel”.

The lovely Casey Desmond and Taylor Barefoot

On our third day of venturing into the South by Southwest jungle of music, noise, food, and people, we were ready for a bit of a low-key day to regroup before the weekend really kicks off.  Aside from seeing a few bands and enjoying a few beverages, we made it over to one of Top Chef-winner Paul Qui’s East Side King food trucks at Shangri-la. James had the Avocado Buns – delightful vegetarian snack sandwiches consisting of a Chinese bun stuffed with grilled avocado, crunchy onions, cilantro, scallions, and some spicy mayo.  As you would expect, they were delicious!

Grilled Avocado Buns

Now that we’re well-rested, tomorrow we’ll be out working at the Johnson’s Backyard Garden produce stand at  Sustainable Food Center‘s downtown Austin farmers’ market.  If you’re in town, come out and say hi to us!

First Annual Very Veggie SXSW Thursday Brunch.

With long lines, blazing sunshine, and long walks between venues, SXSW can be physically grueling. That is why it is important to start the day right with a healthy, well-rounded breakfast.  This morning we hosted a small brunch that featured locally available seasonal ingredients from Johnson’s Backyard Garden, the largest organic community supported agriculture farm in Texas. James and I are proud Johnson’s volunteers, and this time of year our refrigerator is flush with greens and root vegetables. With this inspiration we decided to serve a Peruvian style Sweet Potato and Kale Tortilla along with Spiced Carrot Bread.

To me, there is no better way to start the day than to have a nice hot cup of coffee, but SXSW demands nutrient dense foods in addition to caffeine. We opted to compliment our meal with a classic salty dog, a cocktail that make use of our wonderful seasonal Ruby Red Texas grapefruits and Tito’s Handmade Vodka, another celebrated Austin brand.

Spiced Carrot Bread

Spring in Austin can mean unpredictable weather: one day it is a sunny margarita-sipping kind of town and the next day you could be bundled up in a sweater hiding inside from a frigid downpour.  Spiced Carrot Bread makes use of carrots, which are locally available all spring, to create a nutritious and hearty breakfast bread that will give you the energy to brave chilly, wet spring downpours.

Ingredients

• 1 cup packed dark brown sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup vegetable oil
• 2 cups whole wheat flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon fresh grated ginger
• 1 teaspoon ground cinnamon
• 1 1/2 cups grated carrots
• 1/2 cup pecans, chopped
• 1/2 cup raisins, plumped

Preparation

1. Beat sugar, eggs, vanilla, and oil in a large bowl.
2. Sift flour, baking powder, baking soda, and salt together in a medium bowl.
3. Gradually add the dry ingredients to the wet ingredients and combine thoroughly.
4. Add ginger, cinnamon, carrots, pecans, and raisins into the batter.
5. Pour batter into prepared pan.
6. Pour the batter into a greased loaf pan and place it in a preheated oven. Bake at 350 degrees Fahrenheit for 60 minutes.
7. Allow to cool for about 30 minutes before slicing and serving.