Vegetables and the weather…not things you’d think go together.

They don’t. Well, except what bad weather does to things in gardens…

So, Veg: tomatoes, beets and cabbage figure prominently in last and this week’s menus.

As noted 2 weeks ago when I bought the last of the Farmer’s market tomatoes…I ate what I could and processed the rest into sauce. I used some of the sauce and then decided I needed to freeze what was left.

I’d seen a blurb on using paper cups – vs ice cube trays (too small) or flat zips (good!) and decided to give the cups a try. I found paper cups with no wax or other “stuff”. Hopefully, I can peel off the cups, dump the 3 oz of tomato sauce in a pan, slowly heat and “Bob’s your Uncle” – the perfect bit of tomato sauce for 1!!

The freezing part went fine. The peeling and thawing and use…to be cont’d at a later date.

Next up is the beets.

When I bought the beets, I also bought some spicy sprouts. I LOVE a sandwich of beets, goat cheese and sprouts on my own rustic seed bread.

But, browsing beet salad recipes…so as to also use the greens…

Anyway, I ended up mashing several recipes to make a roast beet galette: beets, caramelized onions, capers, HORSERADISH! and goat cheese and my own Brioche dough for the “crust”.

Kind of pretty.

Kind of beautiful and VERY delicious. I had 2/3 for supper and the other 1/3 for a breakfast.

Yum.

On to the cabbage.

Still enjoying cabbage salads, but an experiment is ongoing this week.

Sauerkraut in the making…details after fermentation is complete.

So much for the vegetables…now for the weather!

After a September that couldn’t decide whether to be summer, fall or one occasion winter…October starts decidedly and beautifully Fall!