I'm not in a chit-chatty mood today -- like A.Marie, I can't think of much to say this morning. So instead, I offer this garden tip/recipe. Why throw something out when it's perfectly edible and tasty, too?
Last Friday I thinned the beets in my garden. I pulled up a lot of little seedlings with pretty green tops and skinny little red roots. Did I throw them away or into the compost pile. No way. I ate them!
I washed them in a couple changes of water until there was no more soil on them, then shook the excess water off them. I tossed them in a large pan, sprayed them with a bit of peanut oil from my refillable pan spray bottle, and sprinkled them with Cavender's Greek seasoning.
I sauteed them for about 8 minutes, until they were starting to get tender, but were still bright green, with a bit of dark reddish purple juice.
Just as you might expect, they tasted like beets. Well, kind of like a cross of beets, Swiss chard and spinach. I love greens and these were just wonderful! Best of all, nothing was wasted.
Lots of vegetable tops are edible. Just do a Google search to find out which ones.
This post is being linked to this week's Hearth and Soul Hop 46 with Premeditated Leftovers. Head over to find other great links for this week.