Okay some things I have learned so far… like weeks ago when the beets, radish’s and carrots all started sprouting and you thought then that this was the MOST exciting thing BUT also felt too bad to thin out the seeds… I mean it seemed sacrilegious to rip em on out just when their life was beginning, doesn’t it? Well now weeks later, because YOU DIDN’T thin those suckers out, they have no room to grow, so that, coupled with my impatience to actually wait until things ARE full gown has resulted in a multitude of “mini” veges!!
Case in point… but the good news is when they are this small, tender and tiny, you don’t have to bother peeling the beets which as we all know is a real pain in the bottom, not too mention the mess on your hands, oh lordy… so here’s a simple method to cook your beets on either a grill OR oven, mess free.
Roasted or Grilled Baby Beets
1 bunch baby beets
4-6 cloves of garlic skin on
sprig rosemary, good olive oil, big pinch salt and pepper
Decapitate beet tops, rinse place on foil sheet, toss with rest ingredients…
wrap into a parcel.. like so…
Bake 400F for about 20 mins, until tender when pierced.
And because my plant is overrun with zucchini flowers… i decided to chop em down and try cooking these instead of waiting… hardly a surprise now is it?
Fried Zucchini Flowers (adapted from Tyler Florence)
1 large egg yolk
1/2 c ice water
1/2 c flour
grated zest and juice 1/2 lemon
12 small zucchini flowers trimmed, carefully washed and patted dry
vegetable oil for frying, good sea salt
Mix egg, water, flour and lemon together to make a batter, dip flowers in shaking off excess.
Heat oil, shallow fry until golden brown.
drain on paper towels and sprinkle with salt, serve with lemon wedges.