With the shift in weather that seems to come around here on August first (really, it does), the kitchen is a comfortable and pleasant place to be these days. Which is very good thing indeed, because it's exactly where I need to be in order to preserve all the food coming out of the garden right now. This week, I have been ...
...freezing raspberries by the quart and crossing my fingers that I'll have enough to make a batch or two of jam. It's not appearing likely though, with the way these little ones of mine go out picking with empty buckets and come back inside with....empty buckets (and full bellies). But, that is as it should be. They're meant to be eaten. And summertime eating right off the bush? There's not much tastier.
...feeling so glad about all the beets we grew this year, as they're everybody's favorite. We are eating them so much (roasted, simply, as in the Art of Simple Foods is how we do it most of the time), but also pickling some. This weekend, I made Camille's Pickled Beets with Honey (they're so good!), and later in the season, we'll store as much as we can for wintertime eating. (Just as soon as that root cellar gets finished up, that is. Minor details.)
...eating, freezing, pickling and fermenting green beans by what feels like the bucketful, oh my! Serving this way a lot, fermenting that way too.
...making pesto (again, The Art of Simple Foods is my go to) to eat, but mostly to freeze in pint jars (I add the cheese at thawing time) to enjoy all winter long.
...loving the brownie-top decor that my little babes came up with to celebrate Papa's birthday this week. Confectioners sugar, borage flowers, raspberries, and a little bit of wood sorrel. I do so love their inventions. Especially the tasty ones.
And you? What's happening in your summer kitchen these days?