Oh, it’s time for the gardens to burst forth with produce!
We’ve been through strawberries season; it’s come and gone. Peaches are in. Lettuces are still here, but leggier; it will soon be too hot for them. Green tomatoes are in; I found a few Black Russian cherry tomatoes from someone with a hothouse. Small pickling-style cucumbers are in; I prefer them for salads as they are thinner-skinned and less seeds. Cauliflower and broccoli are big and beautiful. And I found some beets! I love beets. These are cute little variously-colored varieties. I usually roast them; they are easier to peel when cooked.
Cut off tops and bottom roots, wash. Coat lightly (lightly!) with oil, then wrap in foil and bake until done, about 45-60 minutes for a medium sized beet. Cool for about 10 minutes until you handle them, then slip off skins. Slice or dice for recipes. Or just toss on a salad, which is my preference.