Monday, September 30, 2013

How to beet it?

Squash are the rabbits/mice/cats of the garden in that they produce like mad!  Most recipients of please-just-take-it squash are grateful for the gift and usually have uses in mind for it - chocolate zucchini loaves, muffins, cookies, spaghetti squash pizza crust or simply covered in fresh pasta sauces, acorn or butternut soups.

If not for my mother giving me my weight in green and yellow zucchini on a recent visit, I would have been relegated to buying it from local farmer's markets (good) or the oddly stocked local stores (bad).  

Zucchini is a vegetable that most people know what to do with it when your coworker/neighbor/family member downloads their overharvest.  

My squash plants this year grew great big leaves, curly cue climbers and had delightful flowers but no vegetables came from them.  I accidentally weeded leeks and garlic.  Carrots did well, spinach bolted and the brassica bug annihilated my late season kale.  Beets also flourished.  

Still in the ground, I don't know what to do with them.  There's only so much glory bowl in which I can grate fresh beets.  Borscht, maybe I'll give that a go.  Someone said roast them.  Another to make beet burgers.  If this autumnal rain stops, I'll slog out to the soil one last time for the last of this year's fresh northern veg.  


  1. you could try chocolate beet cupcakes

  2. Brilliant suggestion, Stephanie. I think I'm going to give this recipe a go this weekend: