Growing Roots

As I was pulling these babies out of the soil this evening I realised that I have as much to learn about growing stuff as I do about making stuff and intend to celebrate the small gardening successes I've achieved.  (Although to be honest, the beetroots were Mr M's project).

This was our first year growing beetroot.  They are such a generous little plant.  From tiny seeds we were able to harvest the leaves all summer to add to our smoothies and salads.  Now its late November and although the beetroots are small (probably because we didn't 'thin' them out and give them enough space of their own) they are packed full of nutrients and flavour.  I read that eating two raw beetroot a day will help lower blood pressure.

I've also been reading about natural dyes and quite fancy using beetroot at some point to dye some yarn!  But I'll wait a while on that - maybe with next year's harvest?  

I'm being quite strict with myself about buying yarn at the moment but I do have my eye on some  I'd like to use in future projects.  One is using the plant-dyed wool from Elisabeth Beverly.    Elisabeth has combined her passion for wild flowers and plants, and knitting with natural fibres, to develop a gorgeous range of cashmere and merino 

I met Elisabeth a year ago at a local yarn festival and was sorely tempted to buy some skeins of cashmere dyed in the most beautiful, delicate hues.  I promised myself that I would work on my skills to justify buying such luxurious yarn.  And even though socks are not my thing at the moment  - I quite fancy knitting my mum some cashmere socks as a treat. 

In the meantime I'm super excited about the fingerless mittens pattern I've just downloaded PLUS I haven't even told you about my Fair Isle Club blanket project! 

No time now - I'm off to try this recipe sent by Daughter K from her yoga retreat.  Going to combine it with some sweet potato chips, cashew mayonaise and roasted chilli & cumin broccoli! 

Slow Food.  

Yum.

 

Beetroot, Avocado and Coriander Salad

Grate 1-2 whole beetroot, finely chop 1-2 cups of fresh coriander.  Mix in some olive oil, apple cider vinegar or lemon juice, dulse and kelp powder (these are optional seaweeds and it can be made without).  Then add 1 teaspoon of tamari or good quality soy sauce, minced garlic and spirulina powder (also optional).  Stir it all together and mix  it up well and then add one diced avocado, mix again.  Eat and enjoy!  Instead of coriander, you can also use basil, rocket, baby greens, anything goes!