I'll admit it - I've never been a huge fan of beets. Don't get me wrong, they're a beautiful vegetable. But growing up being served canned beets never really engendered me with a taste for this unique root vegetable. I want to like beets.
So I did a little kitchen magic - let's make beets a breakfast food!
In case you haven't noticed yet, it's cherry tomato season. We were having buckets upon buckets piling up, and we had to do something about the situation. Fast.
When those sweet, pop-in-your-mouth cherry tomatoes first start to ripen, it's a glorious thing. Three weeks later, when they're pumping out more than you can possibly eat, it's another story. Then, before long, Fall and Winter set in, and those juicy summer nuggets are but a distant memory. What's a person to do?
Okra is a well-known vegetable in the deep south, where it's a staple in cuisine such as gumbo, but here in the Midwest, it's not so widespread. Many who are familiar with it know it only as a strange, somewhat slimy-textured green vegetable that someone convinced them to try. Once.
What are we going to grow this year? That was the question that I had to answer when planning out our first year's garden at the new acreage. And like many overly-excited new gardeners, I may have gone a little over the deep end. From plotting out my exact garden plan in Excel, to charting out my seed-starting dates, transplanting dates, and likely first harvest dates, I was all-in.
When I was young, I can remember poring over the seed catalogs that showed up at our house each spring, dreaming of all the vegetables and flowers I would one day grow.