|Zucchini on Monday morning.|
|Another one on the vine.|
|A full basket!|
Also in the basket in the picture above is the largest beet we have ever seen!! Somehow it was overlooked in the garden from last fall's planting. Others have been harvested that were not near this size! We enjoy Harvard Beets, made from a recipe in Betty Crocker's Dinner for Two from the late-sixties.
1 1/2 teaspoons cornstarch
2 teaspoons sugar
1/4 teaspoon salt
dash of pepper
1/3 cup liquid (beet juice plus water to make 1/3 cup)
1 1/2 teaspoons vinegar
1 can (8 oz.) diced beets, drained (1 cup)
- Mix cornstarch, sugar, salt, and pepper in saucepan. Combine beet liquid and vinegar; slowly blend into cornstarch mixture. Place over medium heat and bring to boil; boil 1 minutes. Add beets and heat through. Two servings.
We, of course, didn't need to use canned beets. We were able to use the liquid from our initial cooking of the beets, and that has worked very well for us. In past years we have also made pickled beets. I know beets are not popular with everyone, but perhaps some of you enjoy them.
Thank you so much for following along. I really enjoy your comments.
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