With a lot of harvest in a short time, the best way is to cook them all, in the oven, eat what you can in that meal and freeze the rest for later in the season.
Climbing bean, carrots and beetroots are harvested and to be processed. I season climbing bean and carrot with salt, pepper and olive oil, bake at 180˚C until soft, around 30 minutes. Beans are tasty and carrots so sweet.
At the same time, I baked medium beetroots whole, with skin on for the same length of time, and let them rest in the hot oven afterwards. They are easy to peel and have an intense flavour and a chewy texture.
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