I know the kitchen sorta looks like a cave here, especially over toward the right, but that is EXACTLY the point. I was practically doing cartwheels when I saw that the plants out back would still get plenty of light, but area around my countertops and sink would not. I think this picture was taken around 5:30pm-ish? I had just returned from the Kennett farmer's market and because my kitchen wasn't 100 degrees I actually got to work prepping the stuff I had bought (rather than waiting until 10pm when I can be certain that the sun is gone).
I'm hoping to make zucchini pancakes and zucchini bread with the squash. I have a recipe for the pancakes, but I need to find a good one for the bread. I probably have one somewhere in my books, but I need to search for it. I've been on a beet kick lately. I just love how they taste with salt. This time, they had golden beets in addition to the typical red variety. They're easy to prep: cut the greens off, wash the beets, wrap them up in foil packets (with four or so in a packet), and roast them at 450F for one hour. Then, I put on my dishwashing gloves and peel the skins off once they've cooled. (If you don't have gloves, expect your fingers to stay pink for a while. And don't wear anything too precious while doing this.) This time, I actually cooked the greens too. I always feel bad throwing them out because so many people have told me that I should do something with them. I washed and chopped those, put them in the salad spinner, and then sauteed them with olive oil and garlic. I won't lie: I was VERY apprehensive about tasting these. They're really not that pretty, so my skepticism was pretty overwhelming. I put a small serving over some rice I had in the fridge and ... was happy to discover that they taste exactly like spinach. I love spinach ... so I guess I love beet greens too?
|So easy to see why beets are used for pigments and dyes.|
|Beet salad with last week's arugula and herbs de provence sheep cheese from the farmer's market.|
There are more than enough beets in the fridge to last me the week and soon there will be plenty of zucchini pancakes to go with them. In the meantime, I will be reading my book under the awning ...