Now this is the part of summer I really love:
Erin and I sat down to a delicious dinner of just-dug red potatoes and beets, both grown about 15 feet from the house--not bad, considering the potatoes came from a bag we were throwing out in early May, but decided to plant just for the heck of it. This was way before the frost warning was over, but it worked out nicely. The potato plants are really struggling with bugs, but the crop was nice of the few that we picked.
In another pan were some garden-fresh green beans baked with naturally-raised pork chops--decked out with fresh rosemary from the front yard.
There was also a plate of steamed kohlrabi greens. The kohlrabi patch desperately needed thinning, so I helped out the garden as well as helped myself to some greens.
The beets were boiled, and the color bled out quite a bit. However, they retained their taste and the freshness was outstanding. Still, its amazing when you can see the color loss so blatantly, which probably mirrors the nutrition loss. I'm sure the same amount of loss occurs with potatoes, but you don't have such a strong color to bleed out like that so you probably don't notice. We left the beet skins on and boiled them together with the potatoes, with a steamer rack on top with the greens.
In the past, we've always baked the beets first, then peeled and threw them in a recipe. It is good to know that leaving the skins on and a simple boil works just as well when we don't have the time for the extra steps. We'd rather eat the skins, anyway, since that is probably where the nutrition is, like for potatoes. The beets need a little longer cook time than the potatoes. The next time, we're going to try just steaming them and see how long it takes. Steaming usually takes longer than boiling, but the cook times can be surprisingly similar, and the nutrition retention is significantly better.