Guess what I was busy peeling and washing, in anticipation for tonight’s dinner?
Beets. Lots and lots of beets. Enough to feed a family of five. Or, in my case, a family of three. We like our produce.
I could have canned them. Really…I should have canned them. When will I learn to preserve summer’s crops?
I have received so many useful tips on preserving the produce. “Freeze your pesto!” “Bottle your beets!” Friends have shared with me, all of the genius ways in which they ensure they’ll be eating from-the-garden tomatoes, all year round (salsas, sauces, and soups, oh my!)
Unfortunetly, I’ve never listened. Instead, I greedily eat summer’s produce, all at once. Aside from a handful or two of frozen basil leaves, there’s not an inkling or trace of what once was. Summer becomes a thing of the past, as I move forward into the months of autumn. Arms (and mouth) open wide, ready for squash and cabbage and things like kale.
When I see a bunch of basil, I see a toasted, basil hummus sandwich for lunch. And when I see beets, I see a salad piled high with those beautiful red, roasted roots. I can’t resist. I do realize that this is a shame. A fault, even. I would love to have produce all winter long. I would! I would love to pull out a bottle of zingy tomato salsa, smack dab in the middle of January. I would love to pull out a batch of pesto in the dead of winter, just as a reminder of what summer tastes like.
But tonight, that didn’t really matter. I savored each bite of the earthy, sweet beets, towering high on a bed of greens. Dressed in nothing but olive oil. I know this is a greedy indulgence. But I just couldn’t help myself.
As a side note, I am completely addicted to the peanut hummus. Age really does do wonders for this tangy spread!
As a note to self: “Next summer? Grow a bigger garden.”
- 1 large bunch of fresh beets, trimmed and peeled of any lingering roots or tough exterior
- Preheat oven to 425.
- Chop beets into bite sized peices, and place in single layer on a well sprayed cookie sheet. Roast for 10 minutes, flip once, and continue cooking for another 10-15 minutes.
Question: Do you preserve summer’s produce, or do you eat it right away? What is your favorite way of preserving the produce? One of these years, I would like to plant enough tomatoes to make a fresh tomato salsa. And then open and eat it on the coldest day of the year.