Along with bags of peppers in the freezer and many quarts of canned and frozen tomatoes, we spent two afternoons this month getting purple fingers from elderberries.
The frozen berries are now ready for another year
of snacks for Elsa - the only one in the family who
has developed a taste for this health-packed berry.
Then came the beets. To add variety to our beet preparation (usually steamed in cubes or baked whole), I started peeling, cubing, and roasting them tossed with olive oil and salt. Fresh beets take over an hour at 400 degrees to roast to our liking.
The fascinating lines exposed on a peeled beet make me want to add it to my nature journal.
Applesauce and baked apples have already fed us well from just the windfalls of our Red Baron tree.
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