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| Kale |
I went to the farmer's market this morning and found an abundance of colorful produce. Everything was so fresh and bright, with vivid colors, it was just wonderful!
I wanted to buy everything; tomatoes, cabbage, purple cauliflower, everything! However, with only two people in my household, all I could do is buy a few vegetables and take some pictures. I'm sharing my findings and a simple recipe for pickled beets.
First the recipe:
I got this recipe from my mother-in-law. She prepares it with red beets but the golden beets were so pretty at this morning market, I decided to use them instead.
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| Red and golden beets |
Pickle Beets
4 medium size beets (gold or red)
3/4 cup sugar
3/4 cup apple cider vinegar
3/4 cup water
1 Tablespoon whole allspice
1 Tablespoon whole cloves
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| Golden beets |
Trim beets leaving about 1/2 inch stem, scrub and cook them in water until desired tenderness (I like mine a little crunchy). Once cooked, drain and set aside.
In a saucepan, mix together remaining ingredients and cook until sugar dissolves and the mixture boils, about 10 minutes.
When the beets are cool enough to handle, peel and slice them. Place slices in a a previously sterilized jar and cover with boiling vinegar mixture. Cover the jar and let cool completely. They will be ready to eat as soon as they cool, but they are better after a couple of days in the vinegar. Store in refrigerator.
Now the pictures:
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| Mushrooms |
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| French cabbage |
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| Purple Cauliflower |
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| Savoy Cabbage |
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| White radishes |
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| Tomatoes |
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| Kale |
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| Asparagus |
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| Heirloom tomatoes |
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| Green and purple cabbage |
