Fresh, dirty, and colorful. I’m talking about beets. I’ve found that beets are one of those ingredients, like cilantro, people either love or hate. I happen to be a lover and right now have them straight from our garden. In rare form to find recipes, I of course cruised the internet. I’m sharing recipes from Sprouted Kitchen for Beet Green Salad (tweaked only slightly and renamed) and from Simply Recipes for Beet Hummus. Aside from the thrill of knowing I’ll soon be eating beets, the two recipes compliment each other by sharing most of the same ingredients like tahini, lemon juice, and…beets! So, prep your beets and enjoy them two ways. I think those with beet bounty from either a garden or CSA box, will really love these recipes.
Two recipes for you to enjoy!
Our garden has taught me the beauty and value of imperfection. Just look at the above photo: all 3 were planted at the same time and next to each other in the same garden.
Rob and I decided to make ketchup and if you ask yourselves, “why”? we respond with, “why not”? We have, as I’ve written about before here and here, an amazing garden this year. We’ve had more tomatoes than ever before and after all the eating and giving away, they just kept coming! We gave the garden a good cleaning out and the result was about 8 pounds of tomatoes.
What do you do when you have a GIGANTIC tomato garden? You pick and eat them for days on end and share what you don’t eat. It’s a win-win situation and you make a lot of people very happy.
Cold, crunchy, colorful and delicious: what’s not to love? I was starting to give myself a hard time for not posting this prior to the Fourth of July holiday and then thought, “oh, is Summer over?” It also occurred to me that this kind of thinking and self-imposed pressure have no place in the relaxed atmosphere of Summer and also the balance I try to maintain in my life. “So there,” I said to myself.