This evening’s supper included beets and a turnip from the garden. I don’t know the particular kind of beets, because we planted a pack that was a mixture. The red one on the left was long and skinny. The candy cane striped one was red on the outside peel. And on the right is the turnip.
I sautéed them all together in some avocado oil and threw in the greens from all three as well. The only other addition was a little salt.
I topped some freshly made polenta with a fried egg and some cheddar cheese. Then I spooned the beet, turnip, and greens mixture over the top.
It was a fine repast.
Here is my recipe for no bake cookies. I have been using it a lot recently because it is too hot to turn on the oven.
With just the two of us, I have been cutting the recipe in half and pressing it into an 8 x 8 pan.
Sometimes, I leave out the cocoa and press a handful of chocolate chips into the top while still warm. Today I used 1/2 vanilla and 1/2 almond extract. Substituting Nutella for the peanut butter would be delicious too.
I took a quick jaunt around the property this evening to see what was newly in bloom and here is what I found.
Yuccas and a blue hosta.
My hollyhocks are in full swing now.
Pink oriental lilies.
And a second round of blooms on my new dianthus.
Summer is a profusion of new gems in the form of flowers. Each bud opens and reveals the magic inside in its own time.