BEETS, BEANS AND BERRIES


Now that the vegetables and fruits are fresh, eat ‘em while you can. Sashay over to the Farmers Market and get some beets (or dig them out of your garden) - wash them well, trim the ends and plop them into some boiling water until fork tender. Drain and cool by running cold water over them, then peel. The peel slips right off. Slice into rounds. Slice up some onion rings, chopped parsley, add some olives, sugar, oil and vinegar, salt and pepper then whisk together. Pour over the beets and let them stand a couple of hours, refrigerated.

Fresh cranberry beans are in season. They’re the ones with the red and white mottled shells. Pop them out and boil in slightly salted water until soft. Drain, add chopped red onion, parsley, garlic, balsamic vinegar, a good olive oil, salt and pepper, toss well. Eat warm or cold.

Get some mixed berries. You can freeze them for eating in the winter. In fact freeze almost everything, except tomatoes. Freeze those cranberry beans too. Blanch briefly in water. Cool in ice water and put into freezer bags. You will be going to the Farmer’s Market in your freezer all winter long! Slow cook everything in the winter.

Take those beans and add some sauteed chopped or sliced garlic, chop up some onion, salt and pepper, saute in some tomato paste. Add the beans, a tablespoon or two of dijon mustard, a splash of dark molasses for sweetness, and liquid. Water or beer or even a fruit juice - give it a try. Slow cook after first bringing it all to a boil.
Check it after about 45 minutes to see if more liquid is needed. Don't let it dry out.