My mom and I murdered about 50 garden beets today...it's a summer tradition. We pickled half and roasted half, then spent the rest of the evening washing up beet blood. I'm sticking to my "high maintenance" description. How does The Veggie Evangelist do it? She must have someone cleaning up after her killings.
I can't stop taking pictures of my green and red garden food. Here's a caprese salad with a deep red heirloom tomato, and open-faced BLT's with a mixture of tomatoes on grilled panini. I think I could eat green and red food all summer.