The garden is overflowing and I can't keep up. Even with salads and pickle-making, the amount of cucumbers coming in is ridiculous.
I'm getting a lot of tomatoes right now, but my plants aren't doing so hot- I'm guessing they'll be done by the end of the week, especially with frost headed our way. So I'm still enjoying having lots of tomatoes. I need to make tomato sauce this weekend, and I'm excited to use my food mill this year and bypass all that tomato peeling!
I was happy to skip over the cucumbers, green beans and tomatoes tonight in favor of beets! I'm so excited to have plenty of beets from the garden. I'm the only beet fan in the house, but everyone ate them for dinner tonight and (I think) liked them pretty well. I used a recipe from The Vegan Gourmet (by Susann Geiskopf-Hadler and Mindy Toomay) that is totally magical. For some reason it sticks in my mind, and I often think of how crazy good this recipe was when my bud Morgen and I first made it. It sounds almost too simple, but it's so satisfying.
It's simply brown rice, steamed beets, sauteed beet greens and a dressing of tahini, lemon juice, miso, garlic and cayenne. I also threw some marinated tempeh on the grill that I had tucked in the freezer.