beets

The beets are in.
I'd say it's pretty rewarding to venture out to the patch and pluck up these hardy roots. Perhaps more than their above-ground neighbors, beets, carrots and radishes seem to give me the most sense of wonder. I suppose since I can't see what's going on down there I am naturally curious and genuinely giddy when I can finally see what they've been up to for so many weeks...
Good job, beets - way to grow!
Mixed Beet Salad with Anise Hyssop
(adapted from the recipe for Red and Golden Beets with Anise Hyssop from Deborah's Madison's book: Local Flavors)

6 medium Chioggia beets
6 medium Detroit Dark Red beets
olive oil
salt and pepper
1/2 a medium red onion, sliced into very thin rounds (use a mandoline if available)
1 1/2 Tb. Champagne vinegar
1 large sprig of flat-leaf parsley
1 large sprig of anise hyssop

Preheat the oven to 375 degrees Fahrenheit.

Combine the sliced onions and vinegar in dish, sprinkle with salt and refrigerate while you prepare the beets.

Wash, trim and peel the Chioggia beets. Quarter them and place them in a shallow roasting pan. Toss with a drizzle of olive oil and sprinkle with just a pinch of salt. Roast the beets in the oven just until fork tender - about 35 minutes, depending on their size. Remove from the oven and allow to cool.

While the Chioggia beets are roasting, wash and steam the Detroit Dark Red beets until fork tender - about 35 minutes, depending on their size. Place the cooked beets in a colander and run cold water over them until cool, rubbing the skins off as you rinse. Trim and thinly slice the peeled beets into rounds.

Layer the sliced Detriot Dark Red beets on a platter, scatter the quartered Chioggia beets over them. Top the beets with the onion slices and pour a bit of the soaking vinegar over the dish. Finely chop the parsley and hyssop to garnish the salad. Drizzle with a bit of olive oil and season with salt and pepper. If you have them, scatter over the top a few hyssop blossoms or nasturtium flowers to finish the dish.

tasting color

In the height of summer there is a performance in the wild. The cicadas have arrived, their drone the sound of summer to my ears. Fireflies illuminate the dusk in pin-prick blinks and there is a mysterious peppery scent in the cool green canopy of river bank trees.
And color has come to the garden. Golden beets, purple beans, crimson tomatoes (almost here!), yellow cucumber, deep green zucchini, lime green tomatillos, snow white fennel, and a palette of carrots in purple, yellow and orange. Each trip brings back a little edible rainbow and a basket full of inspiration:
Warm Summer Salad with Shallot Vinaigrette

Ingredients:

3/4 Lb. golden beets (other beet varieties are suitable substitutes), trimmed, peeled and cut into quarters or eighths depending on size (pieces should be about 1 - 1 1/2 inches)
1/2 Lb. any combination of purple, yellow, and/or orange carrots, trimmed, peeled and cut into chunks roughly the size of the beet pieces
1 Tb. fresh thyme leaves, finely chopped
Olive oil
Salt and pepper

1/2 - 3/4 Lb. purple beans (green are fine also as the purple will turn green upon cooking, anyway), trimmed

For the Shallot Vinaigrette:

1/3 C. minced shallots (about 2)
2 Tb. fresh lemon juice
2 Tb. white wine vinegar
2 tsp. fresh lemon zest
1 1/2 tsp. Dijon mustard
1/3 C. olive oil
Pinch of sugar
Salt and pepper

Preheat the oven to 375 degrees. In a small roasting pan combine the beets and carrots. Drizzle with olive oil, add the thyme and season with salt and pepper. Toss to combine. Roast in the oven for 45 minutes (stirring once) or until vegetables are tender.

While beets and carrots are roasting, prepare the purple beans and the vinaigrette.

Fill a sink or a large bowl with very cold water (add a handful of ice, if necessary). Set aside. Bring a large pot of salted water to a boil and add the beans. Cook until crisp-tender, about 3 minutes. Remove beans from boiling water with a slotted spoon and plunge them into the cold water to stop cooking. Remove the beans to a clean towl and pat dry. Set aside.

Make the vinaigrette:

Combine the first 6 ingredients (shallots through olive oil) in a jar with a tight-fitting lid. Shake vigorously to combine, then add the sugar and season with salt and pepper. Give another shake to combine. Set aside.

When beets and carrots are done, transfer them to a large bowl or platter. Add the cooled beans and drizzle with shallot vinaigrette to suit your tastes (I used about 2 tablespoons*). Serve warm or at room temperature. Makes 4 small servings or 2 large servings.

*The remaining vinaigrette can be refrigerated in the jar for 1 week (shake to combine before using).