Slice up some beets, put them in a dehydrator for 4 to 6 hours, and you’ll have healthy little chips you can pack with your lunch. It’s like medicine, really, but better tasting. I love these salty, earthy chips.
Here’s to more cabbage and Brussels sprouts in 2016!
Lunch from our garden: roasted beets and greens, squash with almond pesto, and tomato-cuke salad with raw pumpkin seeds.
Too late for the white eggplant I grew from seed, but it blossomed. Yay! I’ll try again next year.
Today’s harvest. Beets, garden cukes, lemon cukes, cherry maters, and basil.
The garden this year was better than ever. Practice and patience are key to veggie gardening. I thought my garden would look like this the first year I tried my hand at it. Little did I know it would take five years to get to this point!
Lemon cukes tower over marigolds (cukes are from seed starts, and the marigolds are a volunteer from seeds I planted three years ago).
Gotta love basil (direct sowing).
First attempt at Brussels sprouts (from seed starts).
First attempt at cabbage (from seed starts).
If you have a garden, I highly recommend growing fava beans. They are easy to grow and are a cool-season crop, so they can be planted earlier than other commonly grown garden beans. They can also be grown as a garden cover crop. Raw or roasted, they are exquisite, and they quickly earned a permanent place in our garden.
Shell the beans.
Remove the waxy outer coating on the individual beans with a paring knife. If the beans are young and small enough, you can skip this step. I have also read that even if the beans are larger like the ones pictured, you don’t have to remove the waxy coating. If you leave the waxy coating on, it turns gray, and that might not be as visually appealing; however, the cultures that regularly eat fava beans do not remove the coating. After shelling the beans and removing the coating (or not), blanch the beans for a few minutes. I did remove the waxy coating on these. I haven’t tried preparing them with the coating left on, but I’ll be experimenting with that next year.
Below are the roasted favas. I tossed them with olive oil, salt, and pepper, and roasted them in a 325 F oven for about 5 minutes. They were divine. Nutty, fresh, and sweet.