Sauteed beet greens and sliced tomato.
Preparation time: 15 minutes
Shopping: none
Our favorite part of harvesting beets from the garden is eating the beet tops. They must be fresh, fresh, fresh. Then simply give them a rinse and toss them wet into a hot saute pan with extra-virgin olive oil. Season with salt and pepper and maybe a splash of red wine vinegar. They are meaty and delicious. A big, fat Mortgage Lifter tomato seasoned with grated Parmesan makes a great side.
Tags: breakfast·garden·summer·vegetables
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
So simple and delicious! That looks great.
Looks tasty, but I hope a slice of toast or 2 is included. Just that for breakfast and I’d be starving again within the hour.
Tiffany, sometimes I can make a meal out of a single tomato.
Kat, see comment on the next post.