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 […]
Carrots have stored very nicely in the ground. And since we’ve been experiencing a bit of a thaw the last week I went out and started preparing beds for planting. While I was digging around, I pulled up this lovely bunch, about five pounds worth. We’ve been pulling occasional parsnips through the winter. These were […]
Chiogga beets from our garden give these pickled turnips a pink hue. They’re wonderful to look at, sitting in a two-quart jar on our kitchen counter. They’re even better to eat. Making these pickles is a snap. Supposedly they are of Middle Eastern origin. People with Middle Eastern backgrounds have assured me they have tales […]
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