Time to start sharing!

Heat index of 110 and I still have weeding to do. I began at 8:00 AM Saturday morning and didn't quit until 3:00PM. I felt kind of woozie! I guess I didn't drink enough water while I was out there in the sun! I weeded the eggplant and pepper beds. Thinned out another Collard bed and yes, now I have another 4lbs of collards to go wash, cook and freeze.

I stumbled over the beets as I was walking by and realized I had some for picking. Great! Another 2 lbs of beet greens to cook and beautiful beets to roast for dinner. See picture above.

Sunday, afternoon, with heat warnings in the news, Steve cut the lawn and trimmed some branches and I dug up one row of yukon gold potatoes. Packed them up in individual 2lb bags, ready to go to the office on Monday. I tilled the row of soil, added some worm castings and planted some Edamame and bush beans for my fall planting. Next weekend, I'll have the peas to dig up and will replant some Pak Choy and oriental long beans, maybe a few carrots too.

I started picking about 2 cucumbers a day so I will bring some of those to the office as well. See photo. I have burbless, or English cucumbers and fanfare, (just like the grocery store kind) fat, thicker peels and lots of water.

I am a calves liver fan from way back. And I had more, tender beet greens to cook. So, I made my favorite liver recipe: Calves Liver and onions in balsamic red wine sauce but I added the beet greens with the onions. Wow! It was mouth watering. Steve even said he liked it and beets and liver are his 2 LEAST favorite foods. The key is to mix fresh chopped Thyme to the flour when dredging the liver. Saute the liver in just a bit in butter, place on a platter and keep warm in a 250 degree oven. Add 1/2 cup red wine and 2 TBSP balsamic vinegar. Cook until reduced by half while scraping bits off bottom of pan. Then add the sliced onions to the pan and cook until opaque, then add the beet greens and cook for 2 more minutes. Add liver again and simmer for 5 minutes. Mouth watering! Really! Try it, you'll like it!