Picking some ripe beans
Lots of green tomatoes…
Lots and lots of beets. BEFORE you go any further, put on kitchen gloves or you will have brightly dyed, red hands.
We saved the leaves that were in good shape and sautéed them with a tiny bit of coconut oil, garlic, salt and pepper. They cook just like spinach and will shrink down significantly. A little tart but so good.
I scrubbed the uncooked beets with a veggie brush to remove the remaining dirt and then dropped them in a pot of boiling water. Cook until tender or until a fork goes into them easily. Once they cool, simply rub the outsides and the skins will fall right off.