Saturday, July 30, 2011

Today's harvest:
From the farm sitting job:
Onions, bunching
tomatoes, cherry
Tomatoes, Roma
Green Beans

From our farm:
Green Pepper
Summer Squash and Zucchini

Today's food preservation:
Watermelon Rind pickles, water bath canned, 5 pints
Tomato Sauce, water bath canned - 3 pints
Dilly Beans, water bath canned - 2 pints
Beets, pickled, pressure canned - 1 quart
Green Peppers, dehydrated

Pickled Beets
Recipe by Alton Brown at the Food Network


  • Roasted Beets, recipe follows
  • 1 large red onion, frenched
  • 1 cup tarragon wine vinegar
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water


Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:

  • 6 medium beets, cleaned with 1-inch stem remaining
  • 2 large shallots, peeled
  • 2 sprigs rosemary
  • 2 teaspoons olive oil
Preheat oven to 400 degrees F.
In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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