Hello there! I hope your Thursday has been filled with sunshine and good vibes. Thursdays are my day off, so I find it relaxing to have the house to myself and take care of organizing my thoughts. Unlike the past few Thursdays, today reaped sunshine! Perfect morning for a stroll to the garden.
I grabbed a wide-brimmed sunhat and exited the backdoor, walking 100 feet to the magical garden my dad and I maintain. Each day I am surprised at the changes that take place overnight. I had given up hope on my shy squash seeds, but all of a sudden, they chose to spring up by the dozen! Peas crawl the wire fence, and like a periscope, onions poke their long green antennas through the dirt and spy on the beets, kale, and chard. Ah yes, and the famous little weeds guard the stems of our tomatoes and green pepper plants. I carefully weeded, watered, and assessed the vegetables while soaking in the warm sun. Free therapy right there.
While weeding out the beet greens, I had an idea about veggie burgers — what about a beet burger? I make lentil and black bean burgers all the time, but beets never crossed my mind. I knew a recipe from The Happy Pear cookbook that I had been dying to try out. The burger consists of feta, parmesan, walnuts, lemon juice, and homemade carrot hummus. Tonight would be the night to experiment. And so I did. But more on that shortly.
I packed my shirt full of pea pods, walked through the back gate and into the yard where Kiowa, our 12 year old German Shepard mix, frisked me down. She would not take her sniffer out of my shirt until she found the peas. Luckily, I made it to the door in time and saved my green pods. Phew. Those peas were the side dish to the beet burgers!
After frolicking in the sunshine, shelling peas, and enjoying some Crosby, Stills, and Nash on vinyl, I spent the next two hours preparing dinner! I misjudged the time it would take to set up due to the special carrot hummus that simultaneously needed to be made – (Tip: be sure to mix the hummus the day before and have it ready).
The beets bled pink all over the sink as I grated them, but the gorgeous color of the burger is so worth it! Creamy, crumbly feta got hand-mixed into the beets, bread crumbs, parm, lemon, scallions, and walnuts. As I sizzled the patties on the stove, my mouth began to water. The hard work better pay off. After all, I have waited 2 months (of growing the beets) to indulge in this Happy Pear concoction. Success. Although I did not have all ingredients on hand, my family was thoroughly satisfied with the new veggie burger.