Over Labor Day weekend, my mom brought me a bunch of home-grown food: a zucchini, some beets (red and golden), cherry tomatoes, pear tomatoes, pears (not ripe yet), and a gallon Ziplock full of blackberries – my favorite!
I wanted to do something special with it all – I like the concept of “living off the land,” not that I’ve ever actually done it, and I’ve never cooked beets before.
So I dreamed up this menu for last night, basically using everything. On Wednesday night I cooked the beets so that I could refrigerate them all day. Beets, it turns out, are the most fun.
Meanwhile, the beets bubbled away on the stovetop.
Then I peeled them – and the skins came right off, just like the internet said they would.
Oh so satisfying.
Then into the refrigerator so that last night I could make beet salad.
Beet salad! Microgreens, beets, cherry tomatoes, and shaved parmesan. (Also penne with chicken, zucchini, and pesto.)
(Tonight! Leftover beet salad! Also, potstickers. And leftover rice.)
After dinner last night, it was time to make blackberry pie.
Success, beezys!
Thanks, Mom! If you have more beets or berries you need to get rid of, you know where I am.
(Coincidentally, Jamba Juice has a “Berry Upbeet” smoothie that combines these two flavors. You’d think I would love it. But actually it tastes like berry, with an undertaste of V8. It’s okay, but it’s not going to become my go-to.)
The Cameraphone Diaries 