We pretty much ate exclusively from the garden last Shabbos, as we should in mid-August. Put enough money and time into the backyard, and with a little luck, you get to reap the rewards, literally. The garden prize goes to the potatoes. You know those gross “eyes” that grow out of old potatoes? Well, you plant those guys in a big container, and a green plant pops up!
All you have to do is slowly add dirt as the green gets taller. After it flowers and dies, you pour out your container and dig out the potatoes. So thrifty, right?
Here’s the menu, with every item coming mostly from the garden:
Salsa and chips
Purple cabbage salad (yes, we actually grew it, and I felt like I was killing a Cabbage Patch kid when I harvested it)
Garden salad
Israeli salad
Grilled potato packets
ROASTED BEETS AND GREENS
3-4 large beets, peeled and sliced
4 handfuls greens (kale, chard, spinach)
3 freshly minced garlic cloves
1/4 cup raw walnuts
sea salt and freshly ground pepper to taste
1T olive oil
t balsamic vinegar
1/2t honey or maple syrup
Saute beets over medium heat until soft and starting to brown at the edges (about 10 minutes). Add the greens, garlic and walnuts and saute until the greens whither and the walnuts start to brown (about 3 minutes). Add salt, pepper, honey and vinegar and serve hot.
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