Proposal Process

Brainstorm

Problem: Choose from different impact areas to brainstorm problems related to that area:

  • Energy
  • Food
  • Land and Water
  • Transportation
  • Waste

Specific Problem to address: Choose one from your brainstorm to think more about.

Solution: Choose a broad solution that would help solve the problem.

Target Audience: Consider the universe where you have some influence. What audience do you want to impact?

Behavior Change : Choose a more specific behavior, relevant to your audience, to change that addresses the broad solution you articulated.

Potential Strategies: Brainstorm ways to impact this problem. Can you find ways to reduce, reuse, refuse, recycle, repurpose, find alternative, invent alternative, increase efficiency, produce less, provide incentive? Consider advocacy, innovation, and behavior change strategies that work:

Possible Tactics: Ways to accomplish chosen strategy. The options are infinite – so choose tactics that you will have fun with based on what you like to do.

Tactic Ideas:

petition drive to influence stakeholders

well-researched presentation to stakeholders

art project that gets great PR to pressure stakeholders or convinces individuals to take action (sign a petition, take a pledge, check in to app)

innovation and market test to show your product idea will make a difference

Sample Brainstorm

Problem Topic: Waste

Brainstorm: e-waste, paint, chip bags, paper, empty lotion bottle that still has some lotion left in it, half-used notebook, fingernail clippings, used cooking oil, old team uniforms, single use plastics like bottles, sandwich bags, plastic forks, old rugs…

Choose one: Plastic beverage bottles

Solution: Eliminate plastic water bottles

Target: High School/Students

Behavior change: Stop using plastic water bottles

Strategies:

1. Reduce – Policy Change: Ban plastic bottle sales in school

2. Reuse – Choice Architecture: Refillable cups and drink refill stations in cafeteria

3. Invent Alternative – Design a tablet that quenches thirst without any packaging at all

4. Increase Efficiency – Design water delivery system you can attach to your backpack

5. Refuse – Advocate using Emotional Appeal or Social Incentives: Campaign and pledge to give up plastic bottles

6. Recycle – Choice Architecture: Invent new water bottle collection container to increase rate of recycling (addresses recycling or repurposing not eliminating them)

Make a Plan to Evaluate

Evaluation: How will you evaluate and measure your project’s impact or potential impact? Remember to build a plan for this evaluation into your project proposal. To collect data and do this evaluation you might consider tracking participation with sign in sheets, apps, manual counts, and you might assess future potential impact with research, comparison, a survey or a focus group.

Any of these can help make your case that your project has great potential for impact:

  • Number of people who have already changed behavior (actual or estimated) based on your activity
  • Number of people who are likely to stick with behavior change and why
  • Number of people somehow engaged or aware of your activity who are likely to make change in future
  • Data from similar projects to show likelihood of behavior change once fully implemented
  • Likelihood that what you have set in motion will have future impact
  • Structure or plan to keep project or program in place to impact future behavior change
  • How future change could be accomplished based on what you have started
  • Actual environmental impact affected by actual or potential behavior change (equivalencies)
  • Unintended consequences that have or could arise
  • What you could have done better or differently?

Set Goals

Meet with Stakeholders

Develop a Timeline

Create a Budget

Pets and Pesticides

Wednesday, November 6th at 6:30pm at Katonah Village Library

Join Grassroots Enviornmental Education‘s Patti Wood, Dr. Stacey Hershman, a local veterinarian, and Healthy Yards representatives as they discuss this important topic that impacts our animals, our own health, and our community.

Panel discussion with wine, nibbles and Q&A. Please RSVP:

RSVP

Greenlight Award™ Faculty Info

Students meeting with faculty and community experts to develop project proposals.

About the Greenlight Award™

The Bedford 2020 Greenlight Award challenges high school students to find a behavior change solution to an environmental problem and develop a project that catalyzes that change. Students enter the contest with an Advocacy or Innovation project. We hope students and faculty from all subject areas will get involved!

Who should participate?

High school students (ideally grades 9-11) and student clubs or classes looking for school-year project. The program enables problem-based learning, project execution, real-world application and evaluation. These are key experiences to add to a college application and also create resilient leaders.

What does it involve?

Friendly competition inspires students to get involved with the allure of the Greenlight Award and up to a $1,000 cash prize for the most impactful projects.

Students designed anti-idling signs and ran awareness and incentive campaign at Horace Greeley High School.

  • Students participate for an average of 1-2 hours per week between November and April.
  • Bedford 2020 provides a timeline, kickoff information and resources, feedback and two exciting competition events.
  • Faculty advisors help facilitate communication as needed with Bedford 2020, review student submissions, and are encouraged to attend the two major events.

please visit the Greenlight Toolkit for more information about the contest.

Introduce the Greenlight Award to your students!

Please announce this opportunity to students in your classes.

If you know of students who would benefit from this program, please encourage them to check out the website and sign up online to participate.

  • Click here for a flyer to hang up in your classroom.
  • Click here for the Kickoff Presentation (7 minutes) to show to your classes and at club meetings. (or try this version).
  • Click here for a Google Drive packet of materials to accompany the kickoff presentation, including: a flyer, a handout, guiding questions to get students brainstorming, sample proposal form and poster requirements, something to post on social media, and info about being a faculty advisor.
  • Encourage students to sign up online and we will send them more resources and information.

Please contact us with any questions.

Back to Greenlight Homepage

Greenlight Award Winners with their Faculty Advisor

General Faculty Resources

Students meeting with faculty and community experts to develop project proposals.

About the Greenlight Award™

Bedford 2020 is looking for students who want to make a difference in their community.  Students can enter the contest with an Advocacy or Innovation project. We hope students and faculty from all subject areas will get involved!

Who should participate?

High school students (ideally grades 9-11). The program enables problem-based learning, project execution, real-world application and evaluation. These are key experiences to add to a college application and also create resilient leaders.

What does it involve?

The Bedford 2020 Greenlight Award challenges high school students to find a behavior change solution to an environmental problem and develop a project that catalyzes that change.

Friendly competition inspires students to get involved with the allure of the Greenlight Award and up to a $1,000 cash prize for the most impactful projects.

Students designed anti-idling signs and ran awareness and incentive campaign at Horace Greeley High School.

  • Students participate for an average of 1-2 hours per week between November and April.
  • Bedford 2020 provides a timeline, kickoff information and resources, the initial proposal form, feedback on the project ideas, check in reports, scoring criteria, and hosts the final event.

please visit the Greenlight Toolkit for more information about the contest.

Promote the Greenlight Award to your students!

Please announce this opportunity to your classes. If you know of students who would be interested in or would benefit from this program, encourage them to check out the website and sign up online to participate.

  • Click here for a flyer to share with students.
  • Click here for the Kickoff Presentation (7 minutes) to show to your classes. (if Vimeo is blocked by your school firewall, try this version).
  • Click here for the packet of materials to accompany the kickoff presentation. This contains a flyer, a handout, guiding questions to get students brainstorming, sample proposal form, and info about being a faculty advisor.

Please contact us with any questions.

 

Back to Greenlight Homepage

Faculty Advisor Resources

All student teams are encouraged to find a faculty advisor at their school. The faculty advisor offers feedback and helps with communication between students and Bedford 2020. We welcome advisors to remind students about resources and deadlines, attend the events, and help students get attention from stakeholders and the school community.

We greatly appreciate the support of the faculty advisors for our inspiring Greenlight Award™ leaders. Thank you!

Dear Faculty Advisors…

Above is a letter for all Faculty Advisors to read and print, describing the ways in which advisors are expected to support students throughout the contest, as well as the many ways Bedford 2020 provides support.

For information about promoting the contest to students, go to our General Faculty Resources page.

Please contact us if you have any questions.

Finalists and Faculty Mentors at the 2017 Final Event

Resources for Greenlight Competitors can be found in our Toolkit

In addition to the many opportunities for feedback and help, the Greenlight Toolkit has forms, inspiration and resources for participants. Deadlines for this years contest are found under the Summary of the Competition in the Toolkit.

Healthy Yards Festival Celebrates Pollinators

Hundreds came out for our second annual Healthy Yards Earth Day Festival in Bedford Hills on Sunday. Kids and adults enjoyed the activities, information, food, and community spirit! Attendees picked up literature, plants, seeds and supplies, kids did crafts and saw live animals. Everyone learned about the importance of protecting pollinators by having a healthy yard.

Thank you to the organizations and businesses that participated, the attendees who made it such a success, and the volunteers who made it all happen, especially event chairs Filippine Hoogland and Fiona Mitchell. See below for link to more photos!

Organizations and volunteers with great info about healthy yard practices included:

  • Bedford 2020’s Water and Land Use Task Force and the Bedford Pollinator Pathway
  • Bedford Conservation Board
  • Bedford Audubon
  • Bionutrient Food Association
  • Branch Out and the Bedford Garden Club
  • Cornell Cooperative Extension “Ask a Gardener”
  • Dark Skies
  • Hudson Valley Natural Beekeepers
  • iNaturalist
  • Integrated Pest Management
  • Leave Leaves Alone
  • Mount Kisco Conservation Advisory Council
  • Native Plant Center
  • Rusticus Garden Club
  • Westchester Land Trust and H2H

Businesses who promoted plants and supplies included

  • Mill River Supply
  • Green Jay Landscaping
  • Nature of Things
  • Plan it Wild
  • Shades of Green

Community organizations greeted attendees with information about local activities, initiatives and events, including:

  • Bedford Hills Live
  • Bedford Hills Neighborhood Association
  • Bedford Hills Library
  • Community Center of Northern Westchester
  • Coffee with a Cop (Bedford Police)
  • HeatSmart Contractors: Bruni & Campisi, Dandelion Energy, and Healthy Home
  • Katonah Sunrise
  • Stepping Stones

Bedford Hills businesses Meme’s Bakery sold coffee and treats and Nolvi’s Deli sold delicious empanadas, tacos and quesadillas. Yum!

Thank you again to everyone who made the Earth Day Festival a huge success. Thank you to the Town of Bedford for their co-sponsorship as well!

To see more photos from the event visit us on Facebook And consider liking our page while you are there!

We hope to see you again next year!

Finalists Exhibit Leadership and Persistence for Change

Make conscious cafeteria choices; skip the straw; pack zero waste lunches, use reusable water bottles….

These and other green behaviors were the focus of the 30 students who made up the final teams in Bedford 2020’s fourth annual Greenlight Award contest sponsored by Curtis Instruments.

Each year, Bedford 2020 provides a framework and workshops for all participants in the program, and after the finalists are chosen at round one, they receive funding and support to carry out their projects. At the final event, the finalists present their results and are celebrated for their efforts.

A panel of judges challenges the students with follow up questions and scores each project. The highest scoring group is awarded $500 and the coveted Greenlight Award, and the runner up receives a $250 cash prize.

On April 8, six teams from five high schools inspired the crowd at the final event in the Hayloft at Stone Barns Center for Food and Agriculture with their presentations about what they did to the change behavior of at least 20 people at least 20 times to benefit the environment. The teams showcased their projects, highlighting the problem they addressed, the behavior they changed, the strategies and tactics they used, and the results they tracked.

And now for the winners…

Change the World One Meal at a Time

Peter Nicholas, a 9th grader at Rye Country Day School, tied for first place with “Change The World One Meal at a Time.”

Problem/Solution/Behavior Change

Peter set out to tackle the problem of pollution and wasted resources associated with factory farming. The solution, to get people to reduce their meat consumption, led him to get his peers and teachers to choose plant based meals one or more days per week.

Strategies/Tactics

Peter used a variety of behavior change strategies. He held a contest, offered incentives, and used posters and social media to raise awareness, educate, and promote the contest to get students and teachers to choose plant-based meals instead of meals with meat.

Results

Peter worked closely with the cafeteria staff at RCDS to find out how much meat was served each week, recording data and tracking trends. He also had people fill out “veggie slips” to track how many people swapped meat based meals for plant based meals. Peter reported that at least 53 people swapped meat for veggies at least 20 times. In fact, he reported that 2843 meals were swapped, and meat served in the cafeteria was reduced by 376 lbs in the first 12 days of the contest.

Conscious Cafeteria

Horace Greeley High School 10th graders, Lori Saxena, Caroline Lerner, Caroline Gershman, Alexandra Fitzgerald, Reilly Carter and Anna Hallac, also tied for first place with Conscious Cafeteria.

Problem/Solution/Behavior Change

The students sought to address the problem that food is responsible for “about 17% of global carbon emissions.” Their solution was to raise the consciousness of community members about food choice and to encourage people to change their behavior and buy local food whenever possible.

Strategies/Tactics

The Conscious Cafeteria team created hydroponic structures to grow their own lettuce, engaging over 70 students in the project. They mounted an active social media, poster campagin, and community outreach campaign to raise awareness and to obtain pledges from community members.

Results

300 people pledged to buy more local food. Based on a survey distributed at school, 70% of respondents reported they have been thinking more carefully about where their food is coming from, and 75% respondents would like to help maintain the hydroponics structure. The team also reperted that the sale of local food is up in the cafeteria and by serving hydroponic lettuce, 2.56 tonnes of CO2 will be saved per week.

Reusable Water Bottle Campaign

The Reusable Water Bottle Campaign by the Harvey School Environmental Club, Ella Weinstein, Naomi Listokin, Ryan Marder and Andrew Leibowitz, received the runner up designation.

Problem/Solution/Behavior Change

The students sought to address plastic pollution by reducing the number of plastic water bottles sold at their school. Their behavior change campaign sought to have students to re-fill water bottles instead.

Strategies/Tactics

Their strategy involved education through presentations, social media, and posters along with making the desired behavior change easier and more desirable by raising money and convincing their school to replace two old water fountains with new, water-filtering, bottle refilling stations. The team also held a design contest and sold water bottles with the winning logo on them to encourage communtiy participation.

Results

The team used an app called Plant Nanny that a focus group of 22 students used to record every time they filled up their water bottle. The group showed they repeated their behavior at least 20 times. Once the first water bottle refilling station was installed, nearly 350 bottles were refilled in only two weeks. With the installation of the second station, the team reported that reusable water bottle use is continuing to increase.

Honorable Mentions

Worm Warriors

Fox Lane High School’s Worm Warrior team engaged 21 classrooms of elementary school students in vermicomposting at Mount Kisco Elementary School.

Participants included Sophia Trejo, Nataly Naranjo, Ariana Jade Ford, Daisy Cruz, Lesli Rodriguez, Vanessa Lopez, AMy Guerra, Heber Perez, Renzo Romero, and Eric Sagastume.

The team educated the students in both English and Spanish about the importance of compost and how to feed and maintain their classroom bins. The rich compost created by their worms will not be sent to the landfill or incinerator, but will be used in the Mount Kisco Elementary School garden this spring.

Skip the Straw

To address the problem of plastic pollution, Skip the Straw focused on reducing the use of plastic straws through the use of incentives, social media, and general awareness tactics at Fox Lane High School. Participants, all freshmen, included Marjory Lopez, Alva Crisostomo, Karen Carchipulla, Melany Giron, Mireyli Morales, Rudy Perez, Josh Ortiz, and Melany Hernandez.

Zero Waste Lunches

This Mamaroneck High School freshman, Anna McDonald, educated over 650 students in 6 different assemblies she held at Chatsworth Avenue Elementary School about plastic waste and composting. She worked with her school district to help bring school-wide composting to the school and recruited students to help with compliance in the cafeteria.

Holding a Zero Waste Lunch Day, Anna showed how packing zero waste lunches combined with composing and recycling can lead to a resulting mere 12% of trash!

Congratulations to All Finalists!

According to Bedford 2020 Board Member Jim Wood who was in the audience at the event, “Those who presented clearly learned so much in the process – how to stand on their own two feet and not only present, but also to respond to the questions raised by the judges in an awe inspiring location. Not only that, they had to coordinate and work together on their projects, challenge their superiors as well as their peers, undertake research, create materials, etc. Bravo to all, and to Curtis for their sponsorship!”

By the finals, each team implemented their projects and proved they catalyzed behavior change through their leadership, creativity, and determination. They have all learned so much since the first Incubator Workshop and have all done a great service to their community. We thank them! This group deserves a lot of praise and we know they will be formidable leaders for our future.

We are extremely proud of all the participants and look forward to engaging even more students next year.

Click here for more information about the Greenlight Award.

Judges and Finalists of the 2018-2019 Greenlight Award ProgramPhotos by Sherry Wolf

Greenlight Award Finals Judges Geoffrey Morris of Town Vibe Media, Dani Glaser of Green Business Challenge and Jeff Tannenbaum of Titan Grove, PaceNation, and S-Power

Change the World One Meal at a Time led a passionate campaign to get people to switch from meat based to plant based eating at Rye Country Day School

Conscious Cafeteria built a hydroponic growing system and moved their community to make more sustainable and local food choices

Conscious Cafeteria’s hydroponic lettuce

The Harvey School Environmental Club worked to change the culture of disposable plastic water bottle use at their school with the Reusable Water Bottle Campaign

The Fox Lane Worm Warriors brought worm composting to twenty-one classrooms at Mount Kisco Elementary School

Fox Lane freshmen taught people in their school about plastic pollution and encouraged them to Skip the Straw

Zero Waste Lunches taught over 650 students at Chatsworth Elementary School about plastic pollution and helped dramatically reduce waste in their school cafeteria.

Volunteer Opportunity

Bedford 2020 will hold a fundraising event this spring and we need help with set up and break down. High school students welcome and volunteer service hours apply.

Painting & Assembling

For two weekends in May – May 4-5 and May 11-12, Bedford 2020 needs help painting and assembling displays that will showcase the environmental work Bedford 2020 has done over the past 9 years and highlight our network of partners.

We are looking for volunteers with experience in art, painting or construction. Dress for painting and to be outdoors. Location will be in Bedford/Katonah area and confirmed the week prior.

Transportation and Set up

For three days prior to the event, May 15, 16, and 17, all of the items created as displays will be transported to the event site and set up. Times may be flexible depending on volunteer availability.

Dress to get dirty and be outdoors. Location will be in Bedford/Katonah area and confirmed the week prior.

Break Down

Sturdy volunteers needed again to haul stuff away from the event site on Sunday morning.

Please indicate your interest in volunteering for the above opportunities on the form below. Thank you.

Volunteer Form
When would you like to volunteer? *

A Year of Meatless Monday Recipes Feature Local, Seasonal Food

One year ago Bedford 2020 was in the midst of a Meatless Monday campaign to raise awareness about the connection between food and climate change. Even though that campaign has ended, we are happy to hear that many people continue to participate, and we are still hearing about its influence.

Bedford 2020 encouraged people to reduce their weekly meat consumption over a 12-week period because plant-based eating has a lower carbon footprint than eating meat. After the campaign, we reported the results back to the community – participating households, by skipping meat one day a week, saved the carbon equivalent of driving 56,113 less car miles! With these results, many people learned that eating less meat could be an important tool to combat climate change.

During the campaign, restaurant and business partners put up posters, promoted Meatless Monday on their social media platforms, and created additional vegetarian menu items. Similarly, Pound Ridge Organics signed on as a partner, and has continued their Meatless Monday efforts well beyond the 12-week campaign.

60 Meatless Monday Local Food Recipes

From the time of its inception in 2009, Pound Ridge Organics, a certified humane farm, organic food co-op and market, has encouraged members to go meatless one day a week. Pound Ridge Organics owner, farmer and chef Donna Simons signed her farm on as a Meatless Monday partner at the Bedford 2020 Climate Action Summit in 2018. Donna agreed not only to continue to encourage her readers to go meatless at least one day a week, but also committed to distributing weekly seasonally-inspired meatless recipes featuring locally sourced ingredients that she would make available in her market. 

Over sixty recipes later, Pound Ridge Organics’ robust readership is not only reducing their meat consumption (at least) one day a week, but also thinking seasonally and locally. Donna says “I feel an even greater connection with my Co-Op members and subscribers by helping them to break out of their comfort zone, try new and unfamiliar ingredients, and feel at ease and empowered in their own kitchens.” She says “preparing food should be as enjoyable as eating it” and she tries to impart that spirit in her weekly recipes.

Some recipes from her Donna’s winter collection include: Roasted Portobello Mushrooms Stuffed With Crispy Goat Cheese, Smoked Trout With Green Apple Horseradish Cream, Potato Apple Soup, and Lithuanian Borscht Soup.

Buying Local Food in Winter

While Meatless Mondays is just one way to reduce one’s carbon “foodprint” – it is a good first step to understanding the complexities of the food-climate connection.

© Donna Simons – Pound Ridge Organics

The next step, also promoted by Donna’s recipes, is to eat local food as much as possible. From avoiding the deleterious effects of industrial-sized livestock operations (CAFOs) to cutting down on “food miles” our food travels from farm to plate, eating local can reduce your carbon footprint.

Go Local for Fruits, Vegetables and Grains

Donna encourages, “local seasonal ingredients are tastier than those that sit on a semi-truck traveling 3,000 miles (organic or not).” Local food produced on sustainable small farms has a smaller carbon footprint, it is more nutritious, and your purchases support our local food system and economy.

This time of year in addition to local meat, eggs and cheese, you may find at your local farm market:

  • Squash, potatoes, various root vegetables, and apples from the fall harvest
  • Greenhouse grown salad greens, spinach, pea shoots, mushrooms
  • Seafood and shellfish
  • Breads and baked goods
  • Honey, preserves, salsas and sauces, and local cider and wine

Go Local for “Better Meat – Less Often

© Donna Simons – Pound Ridge Organics

Eating local and sustainably raised meat goes a long way to reducing your carbon footprint as well.  When you do choose to eat animals and animal products, buy local, grass-fed meat, local eggs and cheese, and sustainably and ethically raised poultry – and buy only what you will consume.

Donna Simons is also the leader of Slow Food Metro North, a chapter of the international Slow Food Movement. She proffers, “100% pastured meat from small, organic, local, high welfare farms will be more expensive than mass produced feed-lot meat, so I always recommend buying better meat and consuming it less often as a way to be kinder to our wallets, bodies and the environment.”

Try your local farm market, farm stand, or check out Pound Ridge Organics!

Learn For Yourself

Pound Ridge Organics Teaching Kitchen will begin offering classes in just a few weeks. April’s theme is ‘Starting From The Ground Up’ and will focus on the relationship between food and the earth as well as facilitating foundation kitchen skills for the beginner as well as experienced cooks. April’s sessions will include: Making Your Own Indoor Worm Composters; Knife Care & Skills; Basics Of Broths & Stocks; Feed Lot VS Pastured Meats; How To Make Home-Made Beverages And Cocktail Mixers and a Special Earth Day Tribute with a very special guest.

The schedule will be posted on  the website: Pound Ridge Organics, where you can also subscribe to the Pound Ridge Organics newsletter. You can learn more by following Pound Ridge Organics on Instagram and Facebook

Grow Your Own

Read about how one beginner gardener has ventured to grow food indoors this winter.

LITHUANIAN BORSCHT SOUP

By Donna Simons

Easy • Vegetarian (Vegan option in Chef notes)

Course: Lunch or Dinner Soup Course

Servings: 6

‘Borscht’, which has many variations, is any soup made with a sweet/sour beetroot base and can be served hot or cold. This simple tasty recipe is served cold with sour cream and potato, but my family used only beets and no starch at all. While it breaks Northeastern tradition to eat a cold soup in the winter, I think it’s a great way to utilize the last of the winter storage produce while looking ahead to the warm weather to come.

Aside from her fruit pies cooling on the windowsill, there is nothing that reminds me of my Eastern European Grandmother’s kitchen more than cold borscht soup. I’ve always loved borscht, perhaps because of the stunning deep magenta color or maybe it’s just an acquired taste — so bright, so sweet and sour, so full of contrast.

As a young child… I would sit on a stack of phone books in Grandma Sylvia’s kitchen – chin resting on the table – eyes aligned with the rim of the bowl of borscht in front of me. Using my spoon I would poke the cloud of white sour cream until the translucent magenta broth would become opaque bubblegum pink. The small beet squares would float and sink like little icebergs.

For me, Borscht is one of the simple comfort foods that could be as powerful as time travel. When I have the rare opportunity to have some, I am teleported back to Grandma Sylvia’s kitchen where my spoon can transform my bowl of soup in to a magical pink ocean with bright red icebergs almost too beautiful to eat.

Ingredients:

  • 2 lbs raw red beets
  • Juice of one lemon (or more if desired)
  • 2 TB Organic Sugar or Pound Ridge Organics honey
  • Sea salt & freshly ground black pepper
  • 1 cup sour cream – optional
  • Parsley or Dill sprigs for garnish – optional
  • 1 large or 3 small boiled and cooled new potatoes per serving (optional)

Preparation:

  1. Wear clothes you don’t care about and for goodness sake put on some gloves unless you want to look like you just killed something seriously, this is important!
  2. Peel and dice the beets. Compost the peels and ends.
  3. Place the diced beets in a saucepot with 9 cups of water, salt and pepper
  4. Simmer for 1-1/2 hours.
  5. Carefully ladle about 8oz of finished broth into a glass spouted measuring cup and set aside.
  6. Let the remainder of the soup cool down to room temp, cover and refrigerate until cold. Of course if it’s cold enough outside, you can cool your soup pot outdoors.
  7. Dissolve sweetener in the 8oz cup of warm broth that you have set aside and allow to cool to room temperature. 2 TB of sweetener will probably be enough but I recommend adding extra – even twice that amount.
  8. Just before serving, add lemon juice to the pot of soup.
  9. Then add the sweetened beet juice ¼ cup at a time – taste in between each addition and stop at the point that you like the balance of sweet to sour. The surplus sweetened beet juice need not go to waste. Just put it in a sealed jar and incorporate it in to your morning smoothie or juice .
  10. If your soup is too chunky, you can remove some of the beet squares with a slotted spoon. The surplus can be used in a salad another day.

TO SERVE:

Ladle cold soup in bowls, place (1 large or three small) potatoes in each bowl and garnish with parsley or dill. The sour cream can be passed around for those who wish to add it.

CHEFS NOTES

  • Sour cream can be omitted and sugar chosen instead of honey to make this a Vegan dish.
  • Try using golden beets for a new twist on this classic.
  • Our family served Borscht without potatoes – but it’s delicious either way.
  • In the Northeast the first beet harvest begins in the summer — making Borscht a great summer option as well. However there is something so refreshing about adding this colorful cold tangy soup to a hot winter menu for texture and contrast.

©Pound Ridge Organics 2018: All Rights Reserved