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

From our farm:
Tomato
Green Pepper
Carrot
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

Ingredients

• 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

Directions

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.