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Wordless.. whatever day!  ;-)

                         

Minty Beet Salad

Before you read any further, run out to your garden and pull about six fresh beets.  Then, bring them into the kitchen..trim their tops and give them a good rinse and into your pot they will go..to be slow boiled for about 20 minutes.  As they are cooking, prepare this simple dressing.

                                                              Fresh Beet Dressing

2 TBLS red wine vinegar

1 TBLS aged Balsamic vinegar

1/2 tsp sugar

1 TBLS olive oil

4 sprigs of any mint in your garden, minced

Once the beets have cooked, and have been drained and peeled and cooled down, quarter them into bite size pieces.  Now cover them in this dressing, and toss gently.  Add the mint lastly just before serving.  We enjoy this salad chilled, and also at room temperature. Enjoy!

Beets, beets and more beets

   I think I overdid it this year planting beets. But I have to say, the Detroit's and Chioggia beets have been just awesome!
I use beets in any dishes..  roasted, steamed, pickled..and to make salads with, and with this heatwave we've been seeing lately..many salads were made.  They are one of my favorite garden veggies.  Well they won't be in short supply this year for sure :)

Fresh Garlic

Today I pulled lots of organic garlic out of the garden, a bunch of shallots and two rows of cippolini onions.  The garlic looks fabulous and smells so wonderful.  Now to dry it.

Fresh Garlic

Eat Local

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