Garden update… the herbs are doing great… dill, basil, chives, oregano, thyme etc…
I had beautiful Golden Beets…however, when I went out to the garden this morning I was saddened to see that the deer had been there last night. A big hole exists where my beets were. At least they got a good meal.
Cucumbers are coming! Darcy asked for a recipe for cucumbers…here is a very good salad that would’ve been great had my beets made it! ha~ Hope the rest of you can use it. I’ll trek to the farmers market to get my missing ingredients!
Grilled Beets with Dilled Cucumbers:
Heat the grill to high. In heavy-duty foi, wrap 2 pounds of trimmed beets, in one layer, with 1/2 cup of ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40-45 minutes, turning once. Rub off skins with a paper towel, cut beets into wedges. Toss ina bowl with 1 tbsp each canola oil and white wine vinegar; season with salt and pepper. In another bowl toss 1/2 English Cucumber (or seed a regular cucumber), halved and thinly sliced, with 2 tbsp sour crea, 1 tbsp chopped fresh dill, and 2 tsp white wine vinegar, sesason with salt and pepper. Place beets on a platter; top with cucumbers.