Big Papa’s Farmhouse Power Bowls

Featuring roasted veggies, sweet-savory beef, crunchy raw slaw, and a homegrown topping twist
By David “Big Papa” Shepard, Culinary Commander-in-Beets

‍‍ The Story

It started when I saw the beets coming out of the field. Then came the carrots. And then the broc. Nothing beats cooking with farm-fresh produce, and I love getting my hands on the first root veggies of the season. These beets were so dang tender you could eat them raw. So we did. Here’s what we made.

Ingredients

For the roasted broccoli:

• 2 heads fresh farm-grown broccoli, cut into florets
• Olive or sesame oil
• Salt

For the raw beet-carrot slaw:

• 2–3 red farm-grown beets, matchstick-sliced
• 3–4 farm-grown carrots, coined
• 1 tbsp smoked shoyu or soy sauce (available in Aisle 7)
• 1–2 cloves garlic, grated
• 1 tsp ginger, grated
• (Optional: a splash of vinegar or lime juice — try one of the American Vinegar Works varieties from the market!)

For the beef:

• 1–1.5 lbs ground beef (check out the STRAUSS GRASS ROOTED options in the meat case!)
• 1 red onion, diced
• 1 clove garlic, minced
• A small piece of fresh ginger, grated
• 2–3 tbsp smoked shoyu or soy sauce
• 1–2 tbsp honey
• Black pepper or flake salt to taste

Also Needed:

• Cooked sticky brown rice
• Farm-grown scallions, chopped
• Toasted sesame seeds

Instructions

1. Cook the Rice
   I prefer brown rice, but use whatever you like! Get the rice going while you prep everything else.
2. Roast the Broccoli
   Preheat oven to 425°F. Toss florets with oil and salt (try one of the flake salts from the spice endcap). Spread on a baking sheet and roast. Start with 10–12 minutes, stir, and continue roasting in 5-minute increments until you reach your desired level of crispness. (I usually go 18–20 minutes—my kids like it crispy!)
3. Make the Slaw
   Toss your raw beets and carrots with smoked shoyu, garlic, and ginger. Let it sit and marinate while everything else cooks. It’s tangy, crunchy, and—shockingly—kid-friendly.
4. Cook the Beef
   In a hot cast iron skillet, sauté diced red onion until soft and just browning. Add ground beef and cook until fully browned. Stir in garlic, ginger, smoked shoyu, and honey. Simmer until sticky and richly glazed. Season with black pepper or flake salt.
5. Build Your Bowl
   Scoop sticky brown rice into bowls. Top with umami beef, crispy roasted broccoli, and crunchy beet slaw. Finish with a generous sprinkle of scallions and sesame seeds. Optional add-ons: sriracha, lime, chili crisp, or a fried egg if you’re feeling fancy. I topped mine with Gochujang fermented hot sauce (Aisle 7!).

‍ Farm Notes

• USE LOCAL VEGGIES!
• Smoked shoyu adds deep, smoky umami—but regular soy sauce works in a pinch.
• The raw beet-carrot slaw surprised even the pickiest kids—don’t skip it!