Our garden didn’t do as well this summer as we’d hoped. The
bok choy was a total failure, and we’re not sure what went wrong. We had a
passable crop of Roma and cherry tomatoes, but we harvested only one heirloom
tomato. The peppers got off to a rocky start, though they may produce a decent
crop before they’re done. I have just enough basil for a big batch of pesto,
and enough mint for a few pots of tea. But the beets! Our beets this year are
wonderful! We picked an armful on Labor Day, steamed the greens and grilled the
roots. That’s my new favorite way to cook beets. You wash and trim (but don’t
peel) the beet roots, halve or quarter them if they’re very large. Set them on
a square of foil, add a bit of butter, salt and pepper. Seal the foil and place
on a hot grill about half an hour. Delicious!
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