I made these mustard and bread crumb pork chops again tonight. Forgot to take a picture but they are so easy and so good, you need to try them! I threw some sweet potatoes in to bake with them, and then cooked some beet greens in a skillet when everything else was done.
I picked 6 beets yesterday from the garden, trimmed them and baked them in foil. After they’d cooked and cooled a bit, I took the skin off and refrigerated them. I saved the clean green tops (some were not so pretty) to cook tonight for dinner. I cooked them like I cook chard, heating a bit of oil and chopped garlic, then adding the stems and cooking a few minutes, then adding the still-wet-from-washing chopped leaves and cooking until done, topping with some lemon juice.
I sliced the beets up and put them in a quart mason jar for refrigerator pickled beets. (I’m not doing the water bath thing for just one quart. We’ll eat these in the next few weeks.) I used Down to Earth’s recipe basically. I love her blog.
The other day I finished up a jar of my homemade pickles from last year and couldn’t bear to throw that good tasting brine out. I remembered my mom used to slice up carrots and put in leftover dill pickle brine so I did that. (Refrigerate of course.) Yum! They make a great addition to my lunches as a nice crunchy side dish.