The beet roots are pushing themselves out of the ground! I guess it's time to harvest the biggest ones. Plus, I haven't been good at thinning the plants this season. I'll be sure to pull some of the nicest fresh-green tops. The roots will go into the pressure pot for 15 minutes, then peeled, sliced and treated with a sweet-sour glaze, ala Harvard Beets. The greens will be sautéd ... maybe in some tasty bacon grease? and splashed with some vinegar? The cook will follow her nose - and taste buds!
No comments:
Post a Comment