Our supper plates this week have been full of produce from our summer garden. We are spoiled with veggies. Overgrown sugar snaps were shelled, the peas boiled and mashed, onions sautéed and tossed with the mashed peas, one egg added, mixed, then formed into croquettes (or cookies as we call them) and fried in a thin layer of butter. Top with a dollop of sriracha mayo. Side that with kohlrabi and beet slaw, pan roasted new potatoes with rosemary, and the first handful of green beans. Good good good. Last night we sautéed broccoli and sugar snaps, so tender, green, and delicious.
Soon I want to make this chocolate-beet cake.
Tend is in full force with some new guests this year.