What a week! It was busy, full of ups and downs, but, in the end, overall positive. The best news is that I was accepted into an online Doctor of Nursing Practice program!
In all the craziness, we also had our first frost on Friday night. The red bell peppers in my garden mostly didn’t ripen, but green peppers are good, too. I spent most of Saturday afternoon prepping vegetables-the last of the peppers from the garden, plus everything I got in our CSA box on Friday. We picked all the ripe tomatoes, and I’m covering the plants in the hopes of getting a few more to ripen. Amazingly, the squash plants that I thought were done have started producing again, so maybe we will get a few more decent sized ones. The weather is supposed to warm up again.
I was so excited to see that the farm left the tops on our beets this week. (Usually, they cut them off and use them for their juicing box.) I immediately decided to make a stir fry. I found a Thai Basil stir fry sauce in the Oriental foods section at the grocery store, and it gave this an amazing flavor! My husband says this is “a keeper.”
I think I have too many balls in the air right now. I thought I had scheduled a blog post for yesterday morning, so imagine my surprise when nothing posted! I’m going to have to become a more efficient juggler.
We got some lovely golden beets in our box last week. The weather was warm (note the word “was,” it has since turned cold and snowed). We decided to grill some steaks, so I sliced up the beets and grilled them along side. There are a variety of types of grill skillets out there. This one has very short sides; if I was buying one today I would get one with higher sides. I keep losing vegetables over the side! They turned out great, though!
Last week, I shared a recipe for orange chicken. I’m sticking with the orange theme today. (We got so many in our box!) I saw this recipe on Food.com for Crock Pot Thyme Roasted Beets, and decided to try the same technique using beets and oranges.
I’m posting a very simple recipe today. I frequently use this roasting chart from Good Housekeeping. The original page from their magazine is one of the most used pages in my recipe binder. Having said that, I deviated from the chart when roasting the beets from this box. I wanted to roast them with the red onion, which wouldn’t have worked if I had left the beets whole and unpeeled. Since the pieces were smaller, they cooked more quickly. This was a nice combination of flavors. The recipe could easily be multiplied to serve more people.