Week Seven -- not more beets!

Oh yes, more beets.

Cherry tomatoes
Corn (2)
green pepper
carrots
watercress
eggplant
celery
onions
cucumbers
zucchini

So pretty!

So the cherry tomatoes have been a wonderful nosh. This picture was taken after the ride home. Notice that it's not quite a full pint.


The beets became borscht. This is from Saved  by Soup

4 medium-size beets, greens cut off and reserved for another use, peeled and diced
1 medium-size onion, diced
5 cups cold water
Salt
Combine the beets, onion, water and salt to taste in a heavy 4-quart saucepan over medium-high heat. Bring to a boil, reduce the heat to medium-low, partially cover the saucepan, and simmer until the beets are tender when pierced with a sharp knife, about 30 minutes. Remove from the heat and allow to cool to room temperature.

Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth. Refrigerate until thoroughly chilled. Season with more salt to taste if necessary. 

We had it in a glass with a dollop of sour cream mixed in. It wasn't bad!

The zucchini was larger than my forearm. Here's a picture: I put it next to a box of tissues for comparison. We ate it tonight. I grated it up (it filled the workbowl of my 14-cup food processor). I chopped up one of last week's onions and sauteed it for a little while, then added the grated zucchini. Added a little salt, pepper and dill, and sauteed it until it started getting brown. It was barely enough for 3 people.

The corn was great.