Beets have produced well this year and I make use of the tops and roots. We shall be having pasta with sauteed beets, basil pesto and parmesan tomorrow. Tonight the roasted beets will accompany a pork pozole, which has become a favorite. It has tomatillos in the recipe so I need to grow those next year.
Friday, May 22, 2009
FRUITS OF THE GARDEN
Yesterday I picked a nice bunch of rhubarb, beets and one tomato. We have really enjoyed eating the rhubarb and I would count the experiment as a great success. We can only grow it as an annual in central Texas but I am really surprised how it achieved such a size, from seed, after 8 months. Two of the plants have wilted but the third is still producing. I noticed the price of fresh rhubarb in the store the other day was $6.99 lb. It was nice and pink but even though this variety, Victoria, is green it seems to be less astringent than most. Growing up we used to force rhubarb in the early spring, by putting a cover over the top. This would result in tender pink stalks. I did try that early on but the stalks grew long and lanky, probably because there wasn't sufficient root to hold the stalks up.