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Yesterday I pushed aside weeds grown too tall and pulled the largest of the beets. Sitting on the porch steps, I lopped off their green tops, setting the youngest and most delicate aside for the freezer. Next came lots of washing and then, while I prepared the "pickle", simmering. Once cooked, the skins rub off and the remaining tops fall away, and they're ready to slice and put in jars, top up with the cooked vinegar/sugar/cinnamon, allspice mixture, cover with lids and their screw-on bands, and put into the water-bath canner. As I write this, there are 15 pints of pickled beets waiting to be labeled and put on shelves in the cellar.
Today I pulled the garlic. It sits in the sun, drying, soon to be stored away.
The corn is ripening; there are a couple of red tomatoes, chard and kale are keeping us in fresh greens, new carrots are being enjoyed.
This is August in the North Country.
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Saturday, August 11, 2007
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13 comments:
I think you can also use the beet leaves? I remember seeing a recipe for salad where they were wilted but can't remember what else was in there ..memo to self, write them down!
No, I think~ This is August in Heaven.
i love chard and kale. they are spring/early summer crops here.
Why didn't you have illegals do the work for you so that you could have spent more time with horses?
And you call yourself a farmer...
Sue - Yes, the greens are great: good for you and tasty. I love them as a side dish with salmon and polenta. Mmmmmm!
Robin - Yes, it can be like heaven here... when lightning isn't blowing things up, wind isn't tipping things over, and small beasties aren't munching on the garden!
Foam - Interesting that kale is a spring crop where you are, because (for the first time) this summer we have been eating kale BEFORE it has been frozen in the garden by sub-32 degree temperatures. A frost sweetens it tremendously, taking away the "cabbagey" flavor. I would not have thought of it as a southern crop.
Dirk - Why use illegals when I have illogical, ill-tempered, ill-mannered, illaudable, ill-bred but illustrious me to do the work? Oh, yeah... time ill-spent...
; )
It sounds like a nice way to spend the day. It's way to hot here in the south to have any fun outside right now.
I've been won over to beets in the last few years--having realized that, with enough butter, they don't have to taste like dirt. Actually, I now crave the "dirt" taste, the earthy undertones. But I've not had them pickled.
You have me thinking.
Captain Corky - Yes, I've been hearing reports of how HOT is in in the sunny southland: heat index of 113 is more than I could handle. Low 80s has been our norm this week, and that seems plenty hot, although you can still "work" outside in sunblock clothing and a good hat.
Jocelyn - The "dirt" taste... mmmmmm! Yes, that's beets (although I hadn't thought of that particular descriptive word). I pickle most of mine because they store easily that way, keep well, and because plain canned beets (without the pickle) are pretty inferior to fresh ones. The best pickled beets are ones with spices (at least cinnamon and allspice) in addition to the vinegar-water-sugar solution. I use a recipe from the Ball Blue Book.
Ah, for some decent produce! I love these kinds of posts, wiz!
What's the difference between unlawful and illegal?
On is against the law and the other is a sick bird.
Ah, Craig, you sick bird - er, I mean, you funny guy!
Oh, how I wish I had time for a big garden. I too love these posts of yours, make me so long for simpler days. Thanks for the break from the ‘daily grind’.
I am an expert on corn.
I've never been much for pickled bets but I LOVE fresh beets roasted with a little balsamic vinegar. You can nest them in sauteed beet greens. Delicious.
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