Following the miserable heat and humidity of the weekend, Monday was a perfect day to work in the garden. [Relatively] cool breezes, and bright sun made it easy to spend time pulling up weeds.
Morning glories are finally beginning to bloom; they’re right up there with hollyhocks as a favorite.
Some of the beets looked ready. With no other plans for dinner, I harvested them. The plan came to me as I cleaned these tasty roots, just a little bigger than baseballs. I cut off the greens and set them aside, while I peeled and cubed the beets and put them in a steamer.
Beet greens cook more quickly than collards or kale. These went into a pot with a chopped onion, fresh sage and basil, garlic, a can of pinto beans, a teaspoon of smoked paprika, and just enough broth to steam the greens. Add some rice; and along with your steamed beets, you’ve prepared a nice meal fairly quickly.