last few things

Well I told you the cabbage was stressing me out and it remains in the fridge, untouched. Now I also have two weeks’ worth of beets in there. For some reason I’m not excited about the idea of eating beets lately, though I do love them. The good news is there’s one bunch of golden and one red, so they’ll make a beautiful dish of some kind when I get around to them. I refuse to let it any of it go to waste so I promise to have some ideas for you next week.

As for the rest, those gorgeous peppery radishes, crunchy carrots and green and yellow beans are tasting good just cut up with dip for lunches or to round out an easy supper.
If you try this dip here (which I’m going to make for a friend’s baby shower this weekend), you’ll also use up a couple of sweet potatoes. Super healthy, kid friendly, and yummy.

Speaking of sweet potatoes, I used a couple more of those — and that green onion bunch — making this recipe here. We had it with some marinated flank steak for dinner. Delish.

green onion

– Dinah Murdoch lives, eats and writes in Kitchener.

finishing off the food

Well, we’ve worked our way through much of the bag already, which is probably good, as the next one is just a day or two away.

Eggplant went on pizza, zucchini in muffins, one sweet potato and the tomatoes for baby’s pasta sauce, apples and carrots have gone toward weekday lunches, melon for breakfasts and popsicles, and garlic here and there. Which left only:

– beans, which were steamed on Sunday night and eaten with slow cooker chicken and rice


– cilantro, half of which garnished our coconut-peanut slow cooker chicken and half of which we’ll add to some sort of taco-ish meal tomorrow night


– beets and sweet potatoes, which we’ll leave for awhile until I’m feeling inspired. The lovely thing about root vegetables is they’re happy to wait.

Beet greens, on the other hand, need using up sooner than later. Here are a couple of ideas. If they begin to take a turn for the worse before you can figure out how you want to use them, you can always just wash, stem and steam them, squeeze out the excess water and stuff them in the freezer. Then add them to lasagna or anything you might otherwise add frozen spinach to.


I have also pureed beet greens after steaming (with a little of that lovely purpley steam water) and frozen them in ice cube trays. I sneak a cube into my son’s food here and there — in with a bowl of carrot puree or even into a smoothie. Poor kid

– Dinah Murdoch lives, eats and writes in Kitchener.