Web Only Farm-Fresh Recipes

1/2 cup thinly sliced radishes

2 tablespoons thinly sliced scallions, both green and white parts

In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.

In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.

In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled.

Per serving: 158 calories, 9 g protein, 15 g carbohydrates, 8 g fat, 17 mg cholesterol, 3 g saturated fat, 365 mg sodium, 4 g dietary fiber

Recipe tested by Judith Weinraub; e-mail questions tofood@washpost.com

Chocolate Beet Cake

10 to 12 servings

This is one of "Farmer John" Peterson's favorite recipes. The pureed beets keep the cake moist. Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

3 medium beets

1 1/2 cups flour