A, B, C’s – Artichokes, Beets, and Cherries

I so rarely eat artichokes that aren’t hearts in a jar that I always have to look up what to do with them. So rather than pretend to know what I’m talking about, I’m going to link you all to a very good visual instruction guide!

From SimplyRecipes.com

Beets, I know something about. Scrub the beets very well, trim off most of the stems (leave less than an inch), and the little tail if it is bugging you. Wrap them individually in foil. Pop them in the oven at 400 degrees for an hour (small ones) to an hour and a half. Remove, cool, unwrap, and slip the skins right off. They are delicious as is, or dice them up with butter and salt, or put into your favorite recipes. This is the least-stainy way to deal with them, but don’t do any step in the process in a favorite shirt (or on your unspoilt new wooden cutting board).

Cherries. I challenge you to not just eat them all. I just needed a C. However, they make a really great combo with the apricots that come into season at the same time. Or make a cherry salsa to top meat or grilled veggies. 1 part diced red onions left to sit with a squeeze of lemon juice to take the edge off, 3 parts pitted and chopped cherries, basil to taste. You can just chop it all and combine, or you can throw it through the food processor. Surprisingly delightful.

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