Chiogga Beet Heaven, the original precursor of psychedelic art.

The farm is really entering into the full on harvest mode!  Not much need to shop at the grocery store. Eating left-over vegetables for breakfast with farm fresh eggs. Steamed enough haricot vert beans for dinner and some extra to add to a farm style Chef's salad for lunch. Lettuce, the first cherry tomatoes, cold steamed beans, onion, fennel, and cucumbers. Yummy! and did I mention a side of beet salad?
Here is one of my favorite beets salad recipes:
Take 3 to 5 Chiogga beets, also sold as Bull's Eye beets, slice in thin slices or strips. Steam until tender. While the beets steam, mix some olive oil, balsamic vinegar and a few tbsp of your favorite mustard together.( If you are watching calories, use very little oil) Pinch of salt, a clove or two of garlic pressed and some chopped tarragon or fennel adds flavor.  Mix the hot beets into the dressing and chill. Delicous and healthy!  If you need amounts, try a 1/4 cup olive oil, and 1/8 cup vinegar.