Sunday, June 28, 2015

Pickled Beets

     
Dear Daughter can take some good selfies!


     I am so sorry but three weeks into my CSA , while I am loving it... I had to let some of the veggies go.   Those three little green aliens in the bottom drawer of my refrigerator, frankly, scared me and while I spent countless hours on the Internet (I have nothing else to do...seriously), I could not bring myself to devote any time to actually cooking these "things".  When Friday's shipment arrived, I made the hard decision.  The romanesco had to go and so it did.
     
     Friday's shipment brought us a ton of veggies for this week:  one head of cabbage, one bulb of fennel plus the fronds, three small beets, chives, curly kale. two small pattypan squash and two zucchini.  I have my work cut out for me but I am ready.  

       Here is the plan:
     Monday:  Quinoa Asian Slaw:  This will utilize part of the cabbage plus the rest of last week's green onions.  I may also make stuffed pattypan squash.
     Tuesday:  Grilled Chicken Breast with either a Fennel and Apple Salad or a Fennel Gratin.
     Wednesday:  It is my birthday and I was just informed today that the family would be making dinner!
     Thursday:  Kale with Sausage and White Beans

     Most of the zucchini is already gone - first in a simple zucchini carpaccio over the weekend - thinly slice the zucchini and layer on a plate.  Dust with a little black pepper and some olive oil.  Shave Parmesan and voila....really tasty and easy.  Tonight, the remaining zucchini will be made into fritters to accompany our sirloin steak.

     I have never had beets but Dear Daughter and Dear Husband both love them in salads so I made a quick pickled beet recipe this morning and will serve them as an appetizer tonight atop a salad made of arugula, walnuts and goat cheese.

Pickled Beets


     I am a bit out of sorts.  Yesterday, we saw a wonderful Omnimax film about D-Day.  Narrated by Tom Brokaw, it was quite well done and I think we all learned something new.  The film showed many panoramas of the Normandy region and it made me a bit homesick for France.  This is the first summer in seven years that we have not spent time there and I miss it.  Being back in Europe last week was such a wonderful experience and I think that we are all missing that life.  We will adjust and weren't we lucky to have a little dose of it so soon after leaving.

Pickled Beets
Adapted from Simply Recipes

Pickled Beets

3-4 small beets, tops saved for another use
1/4 cup cider vinegar
1T olive oil
1/4 tsp dry mustard
1T sugar
Salt and Pepper to taste

Cover beets with water and bring to a boil.   Then simmer for 30-40 minutes until you can pierce the beets with a knife.  Drain and under cold water, peel the beets.  Quarter and set aside.

In a small bowl, mix together the remaining ingredients.  Add the quartered beets and let sit for at least 30 minutes before eating.




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