A friend stopped by this afternoon with a huge trug of fresh vegetables from the garden! How lucky am I!
Fresh carrots, beets, lemon cucumbers, English cucumbers, zucchini, squash, tomatoes, onions and cherry tomatoes! All waiting for me to make something out of them. Of course, one of the tomatoes didn’t even make 10 minutes before I had to quarter it, sprinkle a little Maldon salt on it and eat it standing over the kitchen sink!
The carrots will be given a good scrub and then eaten as is. 
My friends don’t use any chemicals on their gardens, and so their food organic.
I think that the cucumber will be used for sandwiches, and maybe for garnishing the classic Pimms & Soda cocktail. 
The squash and zucchini will be roasted, or used for a lasagna.
The onions will last a while, so I am not worried about them. 
I got a quart bag of cherry tomatoes, and I will do what I always do with my excess of those. 
I cut them in half length-wise, spritz or paint them with a touch of good olive oil, sprinkle them with sea salt and slow cook them in a 200*F oven overnight. The house smells divine as the tomatoes slowly dry out become as sweet as candy. If you want to save them, you can add olive oil to them and refrigerate them in a glass container for use later.
The beets are giving me a bit of a pause. I do like beets, regardless of those ghastly ones we ate as children. I know there’s a great salad with cooked beets and goat cheese, but I’ve never cooked a beet. 
Any suggestions? Any favourite recipes for beets?
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