So, we've been bitten by the garden bug. We are gazing dreamily at little flats of greens and herbs, thinking about how productive they will be (we hope) all summer. Working in the container garden is priority one this weekend; we're transplanting beets and some lettuce to more permanent homes. Here are some more good ideas for cooking, reading, and gardening from The Kitchn this week:
• Week 8 of the Cure already! Plan a party!• Are you trying to win this Veggie Gardener's Answer Book? We're reading all your good gardening questions with great interest!
• What are you doing for Mother's Day on Sunday? How about some poached eggs.
• Have you checked out this real chef's kitchen yet?
• All the spring greens make us feel virtuous. How about some dessert?
Tonight, I'm making the confit byaldi recipe from last year's NYT (the one that Thomas Keller used that became the inspiration for the ratatouille in Ratatouille). I'm going to serve it with some buttered couscous. For dessert? Some blueberries, heated in a saucepan until they burst and then mixed with some nectarines. Mmmmmm. :)
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Hey AT Kitchners, I need some ideas.
I went a little nuts at the farmer's market and bought 4 bunches of large, fresh beets. That's about a dozen large beets. There are two of us - hubby and me. Why I did this, I do not know.
We love beets but OMG. I have all 12 in the oven now, roasting away.
I'm making a beet/onion/cucumber salad with balsamic and blue cheese crumbles, but that will take maybe 4 beets. What to do with the rest????????? HELP!
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