Every week brings in some new interesting produce to try. We received peas, swiss chard, garlic scapes and zucchini this past week along with the normal fair of greens. The kids had fun shelling the peas, but weren’t crazy about eating them. I thought they were yummy! The swiss chard was a bit bitter for me, but I will try again this week. And I added chopped garlic scapes to a big pot of veggie soup.

We also got some large beets last week, so I tried my hand at pickling them. I studied some recipes and then created my own.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pickled Beets

Boils beets until tender. Then cool and remove ends and skins.
I then sliced them with a crinkle cutter so they would be pretty.

In a saucepan, boil:
1 cup cider vinegar
1 cup white vinegar
3/4 t canning salt
1 cup apple juice

Slice some onions and throw those and the beets into saucepan with vinegar solution. Let cook for about 3 minutes.
Place beets in hot jars and pour brine over the beets. This was enough brine to do 3 pint jars.

Water bath for 30-45 minutes depending on your altitude. I did it for 45 because we are at 6000 feet.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

We are getting cherries this week for pie making. Yum! I’m ready for another week of enjoying the harvest!