After a summer that never happened, I expected our garden to be a disaster this year. With cloudy skies obscuring the sun day after day, certainly those vegetables would lack flavor, refuse to thrive or turn to mulch after too long.
What a surprise it was when those raised beds yielded plenty of greens, vegetables and herbs to feed us fairly well for quite some time. In fact, it’s going so well that we are still harvesting tomatoes, eggplant, swiss chard, santa fe peppers, Serrano peppers, lettuces and now even some beets!
The kitchen has become a production area for roasting and drying to preserve some of those wonderful flavors. The rest is being reduced to sauces and stocks for the freezer so that we can enjoy our summer bounty though the cooler months.
With a few additional ingredients from the farmers market, we’ve enjoyed some terrific meals like this Roasted Heirloom Beet Salad.
Simplicity at its best: Roasted Homegrown Heirloom Beets with homegrown Heirloom Purple Cherokee Tomatoes, dressed in a Walnut Vinaigrette, garnished with crumbles of goat cheese and chopped walnuts (not pictured).
It’s a complete meal when paired with this Roasted Vegetable Tart.
Roasted vegetable tart with roasted broccoli, roasted fennel root, roasted heirloom beets, beet greens, roasted red onion, roasted garlic, roasted leeks, homemade olive tapenade, store-bought crust for testing purposes, and crumbled goat cheese. Yeah, I’ll keep it but it needs a homemade crust. Thinking about wholewheat cheddar or parmesan. Inspiration from a Moroccan Tangine and a vegetable casserole recipe from a talented friend.
Those garden beds just keep giving us love.