Beets with tomatoes and red onion
Our chiogga beets are ready for harvest in the garden and we know of no better way of serving them than this simple salad. Cook the beets your favorite way–boiled, roasted–then peel and cut into wedges. Mix with tomatoe and red onion, then toss with olive oil and red wine vinegar. Finish the salad with fresh herbs. Chives and mint work well, but this beet salad is a good reason to grow anise hyssop, a flavor you won’t normally find in the market.
In the background you see part of a our bumper crop of green beans, steamed and dressed with grated romano cheese. This is how we feast from the garden.
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.
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