Dinner this Week

This week we finally picked our beets that were growing from springtime. Only two survived the heat and rabbits. We also picked our potatoes, white and sweet. They were small, and could all fit into my cupped hands. I'm certain our planting times were off, and we will start much earlier next year. I wanted to plant some cool weather fall crops but I think we will have to make due.

I'll be roasting these along with some onion and carrots from our garden as well, coated in olive oil with some sea salt, ground pepper, and fresh thyme. About 1/2 hour in a 425 degree oven. (though my oven runs really hot so it may be closer to 440!) I was so pleased that we actually had a decent carrot crop, I think the key was really thinning, thinning, thinning those little plants. Our largest carrots had plenty of room around them.

M: Swedish meatballs, brown rice, green beans
T: BBQ country-style ribs with thyme-roasted root vegetables
W: Kale and white bean soup with parmesan, fresh french bread, green garden salad
Th: Pan-fried sausage with roasted brussel sprouts and buttered orzo
F: Grilled cheese and tomato soup
S: Black bean and corn quesadillas with avocado
Su: Baked meatloaf, garlic mashed potato, green peas