Harvesting the vibrant golden beauty of Badger Flame Beets grown from @row7seeds
Their sweet & mild flavor and creamy texture add a fresh take on any beet dish. Raw or cooked, both ways these beauties are delicious!
We are excited to be featuring these particular beets in our new Roasted Beet plate. The “Badger Flame Beets” were bred here in Madison by @row7seeds for their striking orange and yellow interior with a mild and sweet texture.
Here, we’re serving them on a bed of green goddess Greek yogurt and topped with an ancho-chocolate crumble and hazelnuts. Rich and earthy balanced by bright and fresh.
Bonito with mandarin and myer kosho, badger flame beetroot and pickled carrots and radish
The badger flame beetroot were developed by selecting for low oxalis acid and low geosmin (the compound with gives beets the polarising “earthiness”). The result is a stunning, sweet and mild beetroot that is perfect to use raw.
I also made the plate and glazed it with the roasted and crushed bones of the fish I have caught. Really happy with how it came out. I’ll do a seperate post on this later though.
@maciekkobielski is harvesting badger flame beets at Magic Farms. Grown from @row7seeds, these badger flames are meant to have all of the vegetal sweetness without too much earthiness. Taste them thinly sliced with tonburi as part of our spring menu.
Organic Beet and Badger Flame Beet Terrine… Pickled Walnuts, Whipped Chèvre and French Beans.
One of the great highlights of Wisconsin cheese culture is the annual release of Upland's Rush Creek Reserve, which is produced through the unique quality of the dairy cow's seasonal transition diet. The addition of winter hay creates an exceptionally rich flavor. As well, the cheese takes on woodsy taste from the spruce bark wrap. And this year, in fact, our chefs find this iteration to be one of the best that they've had yet.
To celebrate this lauded "savory custard", we've created a baked gougère, which also incorporates Uplands' Pleasant Ridge Reserve into the pastry, and filled with whipped Rush Creek Reserve. Topping it off are Seckel Pears, Badger Flame Beets, and a wedge of Rush Creek Reserve.
Badger Flame beets with chive cream and Aleppo pepper
Gimme the beet!
Our @row7seeds badger flame beet bread
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On our harvest menu we are currently serving a cold course with badger flame beets cooked with sugar kelp, tomato “xo” sauce and coriander capers.
For this dish, we cut the beets into a consistent shape. Normally, this would be a wasteful practice. However, in the name of sustainability and being responsible with how we cook at the restaurant, the trim from the beets is juiced. This beet juice is used for the hydration of our bread. The flour used is equally important; we use locally grown and milled organic flour (hard red winter wheat and rye) from small valley mills and next-step produce. The combination of flour and juice creates a special bread. The color is stunning, the aroma of this bread is fantastic, and the flavor is a blend of earthy savory and a hint of natural sweetness. And most importantly proving that upcycling an item thought of as waste can be just as delicious if not better than it’s origin.
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Pictured is our sous chef, @dannybravato , posing with a fresh bake. Any Mac Miller fans out there?
📸 @reylopezphoto_
We are down to our last keg of Badger Flame, an incredibly special forest beer that was a collaboration with @burnsblossomfarm utilizing a very remarkable varietal of beets from @row7seeds. Badger flame beets are bred entirely for flavor, and this beautiful root tastes like sweet carrot and honey; we were blown away when we sliced into it, badger flames are so sweet you can eat them raw. To our palate, they are as much carrot as beet (and super pretty!)
As delicious as they are, beet beers are a unique sell, as we found out, they are an incredibly polarizing vegetable. Much like the Grateful Dead, you either like them or you don’t. Beets (especially badger flame beets) are such a perfect ingredient for beer though. The delicate sweetness, grounded earthiness, and gentle bitterness play so well with barley malt, and we couldn’t have been happier with this unique and delicious ale. If you get a chance, stop by the Wolf and reward your curiosity and taste a one-of-a-kind beer that we absolutely love.
Cheers,
🐺🌕
If you ate a ton of 🌭’s or not yesterday… today calls for some SALAD 🥗
Back on the menu for a limited time… our escabeche salad. Always inspired by what @esoterraculinary is growing. Right now it’s full of @row7seeds beets, Mokum carrots and radishes. Tossed with crunchy bitter green and lots of cilantro… she’s punchy, bright and oh so crave-able… this might just be the cure to what ails you today ☀️
