Last week I got zucchini, beets, cucumbers, carrots and pattypan squash. I've been indulging in my new favorite zucchini (and baby bok choy) recipe (you don't have to have bok choy. Apparently the baby bok choy was only a one week thing at the farm share. It was tasty while it lasted!)
I've been collecting beets for the past few weeks and storing them in preparation for making borscht, a Russian beet soup. My brother-in-law lived in Russia for 2 years and has a genuine recipe. I thought my attempt tasted great. Jason told me it was the wrong color. Despite the color issue, he managed to choke down a few bowls. Apparently the tomato paste I put in overwhelmed the bright red beet color. (If you've never worked with beets before, beware the staining red juice.)
A friend told me she just roasts beets in the oven like potatoes, which I'm going to try with this week's batch.
Anyway, on to Week 9. Behold!
3 large zucchini, 3 short but thick cucumbers and a bunch of beets. It doesn't look like much, but one of those zucchinis will make enough for a large side dish for me and Jason for 2 meals. As for the cucumbers, I like to chop one up, drizzle a little balsamic on top, and eat it with my lunch or for an afternoon snack.
2 comments:
Looks great! Thanks for the link to the zucchini recipe. It sounds really tasty.
I didn't like beets growing up (my mom grew lots of them in her garden), but I started to like them once I left home. Go figure... I haven't worked with beets in a long time because of the staining red juice. I think it's about time to pick some up.
Have a great weekend!
Andrea, My parents used to eat pickled beets from cans on salads and I thought they were nasty. But I like them unpickled. Hope your weekend is great!
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