I’m learning as I go.
Today, I pulled the nasturtium patch. The aphids (or whatever they are) won this battle. I’m hoping that ripping out their favorite buffet will keep the rest of the garden safe.
Right alongside the nasturtium, I had to say goodbye to a gorgeous San Marzano tomato plant. It was doing everything right, and maybe that was the problem. The bugs found it a little too irresistible. Insulting the bugs’ mothers in as many languages as I could muster, I pulled it. It always feels like a small heartbreak when a good plant gets taken out by freeloaders.
As I was hauling the sad pile toward the mid-40, I was startled by the size of a beet shouldering up from the dirt like it had somewhere to be.
Breakfast, found.
Chioggia beets are stunning raw… all those pink-and-white candy stripes, but they mellow into something much softer in the oven. They’re less flashy, but more delicious.
This time, I remembered to take a photo of the food. Small victories.
Greek yogurt with shredded cucumber, salt, and pepper. Roasted beets and sliced cucumbers. Dressed with lemon, olive oil, mint, a little salt, and a drizzle of pomegranate molasses.
So: a little heartbreak.
A little beet dish.
Delicious.
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