First mess of collards, last bowl of tomatoes
We have been eating greens every night and it's such a pleasure. Good and good for you, after a summer of eating beans, squash, tomatoes, corn and cabbage, it's a treat to be back to good old greens in so many forms. I've been sauteing kale and beet thinnings, spinach and chard. Tonight I'm going to shred that pile of collards above and saute them up in some olive oil with garlic and red pepper flakes, toss in a little water and put on the lid to let them steam until they are tender. We'll have a squash casserole that I froze in July and a chicken breast to round out the meal.
Tender mesclun in the garden ready to cut
A lettuce salad is pretty much required daily to stay on top of the crop. Ripe peppers, tomatoes, blanched and chilled green beans and radishes dress them up. I also buy those giant storage beets this time of year. I don't think you could ever grow one that big in NC. You can find organic ones at the grocery, they are ridiculously expensive, but who knows how long it took them to get that big. I'm talking about beets that weigh a pound and a half. Wash and dry and rub with oil and wrap tightly in tin foil. Roast in a 375 oven for about an hour to an hour and a half or until a small sharp knife sticks easily in. Cool and peel, they are tender and deep purple and sweet as candy. And one 24 ounce beet can cover a lot of salads, so don't blanch when it rings up as $4 or $5 at the store!