It is still snowing here off and on, but indoors it is time to start seeds! This year I bought grow lights to shore up the process a bit, and hopefully my plants will be a little more robust and less leggy. I set up my shelving and light system in our office, and I think it is going to work out beautifully. The grow lights are red and blue, and SUPER bright. Dave says it is a bit like Vegas in there. Ha! I have to remember to shut the blinds when it gets dark, because you can see the glow clear down our street. Makes it look like we may be growing a whole different kind of cash crop in there…..Never fear, though, as the seeds are actually zucchini, butternut, delicata, peppers, and spaghetti squash. Tomorrow I will start the cucumbers, broccoli, cauliflower, and cabbages.
I am missing fresh vegetables fresh from the garden. I froze a lot of vegetables last year to ensure that we had plenty to eat through the winter, saving me from the cost of organic produce at the grocery store. I pulled out the last two bags of roasted beets from last fall to make this salad, and calculated that it will be 3-4 months before any are ready from the garden. Sad. This salad, however, is quite delightful, and is a recipe that I adapted from one I received at the Moscow Food Co-op. The original called for beet greens, I used kale instead.
Beet Salad with Toasted Pumpkin Seeds
Recipe adapted from the Moscow Food Co-op
1 bunch beets (about 4-5 large)
1 small bunch kale or beet greens, washed well and chopped into bite size pieces
1/4 cup pumpkin seeds, toasted
Heat oven to 350 degrees, place washed and trimmed beets in an oven proof dish. Add 1/4 inch water to the dish, and cover with foil or a lid. Roast until slightly soft, 30-40 minutes. Remove from oven and let cool. Slip skins off of beets by hand, and then cut into bite sized chunks. Add beets to chopped up greens.
3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tsp dijon mustard
1/4 tsp ground black pepper
1 clove diced garlic
Salt to taste
Mix all dressing ingredients together and pour over beets and greens. Toss and then sprinkle in the seeds. Enjoy!