Gardening / Root vegetables / Side dish

Garden glory

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!

We used an old, cracked trash can.

We used an old, cracked trash can.

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?

Free food!

Free food!

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

Pre grill

Pre grill

 

ROASTED BEETS AND GREENS

Warning: this will turn your teeth red.

Warning: this will turn your teeth bright red.

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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