It's a beautiful day on the farm today! A bit brisk, shall we say, but still beautiful. This week we have lots of great vegetables! Nothing new to add to the mix, but in the future we will have tomatoes (probably next week), buttercup squash, pumpkins, maybe even watermelon and cantaloupe (they will be a race against the frost)! This will be the last week for beets, I will be pickling them soon! In my opinion, beets are best when pickled. I've included my grandma's pickled beet recipe this week. If you would like to can/freeze a larger quantity, I will sell them for $1 per pound. Delivery will be Thursday, September 11th.
PICKLED BEETS - Lydia White
Cut off stems, leaving about 2 inches. Leave roots intact. Wash and put in large kettle, fill with water until beets are covered. Cook until soft. Save juice and strain. Measure the following:
8 cups of beet juice
4 cups of sugar
4 cups of vinegar
2 TBSP canning salt
3/4 tsp pepper
Peel and cut beets. But into beet juice. Get to a roiling boil but be careful not to burn (it's easy to burn it with the sugar). Ladle into hot pint jars. Add ring and lid. Tighten. Boil in hot water bath for 20 minutes.
I like to serve them as a relish with pickles. Yummy!!! If you need any help canning, just let me know...I'd love to help!
CROP - QUANTITY - PRICE
Sweet Corn 3 ears for $1.00
Cherry Tomatoes - $2.00 per sandwich bag
Peppers - 2 for $1.00 (please specify type)
Cabbage - $2.00 per head
Mesclun Salad Mix - $3.00 per bag
Swiss Chard - $3.00 per bag
Beets - $2.00 per bunch (6 beets in a bunch)
Zucchini - 4 for $1.00
Summer Squash - 4 for $1.00
New Potatoes - $2.00 per pound
Baby Romaine Lettuce - 1 gal bag - $3.00
Garlic - 2 plants - $1.00
Onion - 2 plants - $1.00
Shallot - 1 plant - $1.00
Please email your orders by 6pm on Wednesday for delivery on Thursday.