Skip to main content

Giant beetroot Chioggia

Often when I saw it growing,  I told myself I will harvest later when I am ready to eat.

Days passed, perhaps months passed.  I finally harvested it.


It was huge!  I place a medium side glove beside it.  Then, when I came home, I took another picture with a pencil on top and a bowl of pasticcios which happened to be here. 



I am not quite sure how to cook it.  I have a smaller version of this gigantic.  I plan to make a soup and see how it goes.


This is one of the wonderful unexpected on my property this year.

Labels:

Comments

  1. AnonymousJanuary 23, 2022 at 6:27 PM

    Online casino login【WG】blackjack, poker, and roulette - Agen
    You are betway login here: Home; 카지노사이트 Home; Contact. We are a website that is hosted in a 온카지노 secure, secure, safe way to gamble online. It belongs to

    ReplyDelete

Post a Comment

Popular posts from this blog

蔥花麵包 Green Onion Bun

Okay... this is my first post but I will try to make it count. Currently in the oven, I am making green onion buns or 蔥花麵包/ 蔥捲麵包 by following  宗辰的職人日誌  after roaming on several other sites with similar content  😐 .  The background of an commercial kitchen promoted confidence and the ingredients were listed in the comment.  Good.  The only thing is...  140g of green onion seems like a whole lot for just about a pound of bread.  So, with my infinite wisdom, I doubled the dough recipe 😒. Before you get too excited, it takes half a day (okay, more like 4 hours to do this at home without a proofer) but the bread tasted AWESOME 😍.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DOUGH                  麵團 🍞 bread flour            高粉             250 g sugar        ...
Post a Comment
Read more

葱油餅 Taiwanese Scallion Pancake

I love  葱油餅 Green Onion Pancake / Scallion Pancake.  It's a street food.  Yeah, people sell food on the road side, such as this video .  Welcome to Asia. Besides having growing green onions at home, I was searching for ways to use up my sourdough discard.  What's that you might ask.  Well, last winter some lady gave me a small ball of sourdough starter, and the new family member - Hope - the name I gave to my starter (yes...) was "born".  Hope requires constant feeding.  Some say, you have to replenish sourdough starter every day.  To let you know how wasteful it might be, say if you have a 100g of sourdough starter, you would have to feed equal amount of water and flour daily.  How does it look like? Mon -- 100g of my sourdough - Hope 😀 Tue -- 100g of sourdough + 100g of flour + 100g of water = 300g of Hope Wed -- 300g of Hope + 300g of flour + 300g of water = 900g of Hope 😨 No sensible home baking amateur can keep up with that kind o...
1 comment
Read more