From the category archives:

Beets

Pickles and offensive words

by Alyse on Thursday, July 15, 2010

I fear I may be condemned by my community for what I’m about to say but…I need it to rain. Just for a few days so I can sow a row of carrots for a fall harvest. This summer weather has been fantastic – I was even out shopping for inflatable beach toys yesterday and they were sold out everywhere! My only complaint is that the soil needs to maintain a certain level of moisture in order for seeds to germinate and I could water morning and night but by noon, in this heat, even in the most compost rich soils,  the top 1/2 inch where the seeds lie will be bone dry and dusty. I do have a day job so I have to depend on mother nature like day care to watch over my little seedlings and I don’t use a drip system because…well…our natural weather pattern is a drip system. I’ll keep watching the forecast and keep the seeds on hand for a patch of wet weather which we all know is coming right? (Now I’ve done it -  I’ve crossed a line and I’ll probably be pelted with rotten fruit the next time I show my face)

In the mean time I’ve been happily occupied with experiments in pickling. My mom has now effectively instilled a healthy fear of botulism contamination in me which will keep me from stepping outside the safe lines of pickles and jam – oh and mustard. Canning, without a pressure canner, is not on my to do list but pickles are so much fun. 

So far my favorite tip in pickling is to boil a pot of onions before you make a batch of pickles – how ever many onions will fill one of your pickle jars. Then, use  the onion broth instead of water to dilute the vinegar by the ratio in your pickle recipe. At the same time, pickle the onions too!

I picked just enough small beats to fill one pickle jar.

And my onions are plumping but some are still small enough to pickle whole.

There aren’t enough green beens yet to fill a jar so I stuffed just a few in with the onions and I ran out of white venegar so the cider vinegar will have to do.

The recipes I used are from Carol Hupping’s third edition of America’s classic preserving guide – Stocking up (see bookshelf).

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Dinner puzzle solved

by Alyse on Saturday, July 3, 2010

My modest harvest today consists of a single head of broccoli that was ready ahead of the others, a white onion that I pulled up to check on the progress of the developing crop and a small beet that accidentally came up with the weeds.

I peered into the depths of the fridge pondering how on earth I would use these in a dish. I could just eat the broccoli and the beet fresh and save the onion for later use but that’s not much for blog material or for dinner and then it all came together; I happened to have a package of store bought pizza dough, an open jar of tomato sauce and some garlic and shaved parmesan. Perfect! A garden pizza!

I carmelized the onion, microwaved and peeled the beet, and left the broccoli as is. I loaded everything onto the pizza dough with enough garlic to chase off the Twilight vampires and into the oven it went at 450 for 14 minutes. It’s as good as it looks!

 

 

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Wilted Beet Greens

by Alyse on Tuesday, June 15, 2010

Now is  the time when beet greens should be just right for this favorite summer dish.DSC_0034

Ingredients

2 tablespoons of olive oil

3 garlic cloves, diced

1/4 cup Parmesan cheese

1 large bundle of freshly cut and washed beet greens

salt and black pepper to taste

Preparation

Heat olive oil in a large saucepan over high heat. Add garlic and sauté for 1 minute. Add beet greens and stir to coat with hot oil and garlic. Continue to stir and cook until wilted – about 2 minutes. Season with salt and pepper and serve hot with a sprinkle of Parmesan.

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You’re on your own for the grilled chicken.

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