A Great way to use our HUGE beets!
2 Large beets
2 Tbsp Balsamic Vinegar
1 tsp Maple syrup or Honey
1 Tbsp olive oil
A sprinkle of good sea salt
Wash beets, trim root and stem ends. Cut beet in half, cover with cold water and bring to a boil. Turn heat down to medium, cover partially and cook until tender when pierced with a fork (about 15 minutes). Drain in colander, when cool enough to handle slip skins off. Cut into wedges, cubes or slices, toss in a bowl with balsamic, maple, olive oil and sea salt.
I like to chill the beets for a little while but they are also great served at room temperature. These beets are absolutely delicious on their own, but at this time of year I like to serve them on a bed of our finely chopped kale or autumn salad greens. Topped with a shaving of Montana , Feta or a little creamy Gorgonzola cheese and a handful of local hazelnuts turns this salad into a perfect autumn meal. Serves 4
This is the time of year for drying, freezing and canning, for getting the vegetables that are coming out of the garden away for the winter. There are plans to pickle beets and beans, roast peppers and freeze pesto. These days we have all been busy processing tomatoes. Our beautiful paste varieties, Viva Italia, Roma and Maria’s, are so abundant right now, the fruits are just dripping off the vines. We take turns harvesting week to week so that everyone gets their share to put away. At the end of it all, it is so satisfying to have a shelf full of jars of your very own tomato sauce for the winter months ahead.
The very full pot on the stove.
Always happy to have helpers!
It is at this time of year that we fall in love with spinach again. The dark, thick leaves are so beautiful and reach upright into the warm spring air. If I stand quietly in the greenhouse I can almost hear the spinach grow. Our first planting was at the beginning of March. It seems too cold and too wintery at that time to plant a garden, but 5 weeks later spring has truely arrived along with luscious spinach leaves.
We grow a lot of seed lettuce here each summer inevitably lettuce seedlings pop up all throughout our gardens. You can see here that we were blessed with a little green oak leaf lettuce. We keep these little lettuce volunteers and are happy to see them all over the farm.
This spinach is heading to our farm stand. It is enjoyed by the greater community as it sells very quickly. It is nice to think about our precious spinach on the table in so many households.