We were a bit tired from yesterday’s garden work; but there was work to do at home as well— the processing of the Swiss chard, broad bean and beetroot harvests. The new spuds we just chucked in the potato bin. We got stuck in right away. It did not take long to make the kitchen look like a total chaos, with pans and buckets spread from one side to the other. The water was warming up to a boil while we were washing and selecting the Swiss chard. The Swiss chard water ballet took a couple of hours because the washing and selection did not end the process, the leaves also had to be blanched, cut bagged and cooled prior to finally placing them into the freezer. It was thirteen packs of 250g. By then our stomachs were caving-in from the hunger. We had a quickie chilli meal from the freezer and then shelled the broad beans for blanching, bagging and freezing. There were still beetroot to do, but those would have to wait until the next day (today). So then, here we are at home after disposing of the garden waste this morning first thing. The beetroot were the first ones of the season and they are now cooling after boiling. We will skin those guys and chop them up before bagging them. Here are the first few beetroot, sunbathing on the garden path after a little cleansing skinny dip : At home they are showing off their colours: It is almost a shame to expose them to a heat treatment and the knife. This type is attractive to look at, But when boiled for a while they become a rather unpleasant brownish colour. The way we overcome an unattractive appearance on the plate is to boil one regular beetroot tuber along with the red and white ones. The result is a uniform dark pink colour. It works for us.
Fantastic harvest Sjoerd! It always feels so good to restock the freezer and pantry. Well done to you both!
Sjoerd.. oh my stars …beautiful harvest. It’s a good day for you and your bride. Good job.all your hard work and planning is coming round to pay off in a big way. The beets amazing color design like a hypnotic spinning top.
Sjoerd it all looks fantastic and a lot to do, for both of us once a week with the salad i grate a beetroot and eat it raw with the salad, it's sweet like that.
Good work! This is my least favorite part of the garden harvest, 'putting up'. It always seems to be the hottest day of the year when its time to do it, and we don't have air conditioning.
Cheers Mel. You are too right that it is a good feeling to begin the re- stocking the pantry and freezer. Thanks Pac. Those red and white ones are tasty and look good too. Hypnotic. Loggie— do you ever put beetroot in a certain type of vinegar, let it age a bit and then eat them? Ta Netty— Well, I don’t mind putting the veg up, but what not so pleasant is is that it takes a long time to do after a long day in the lottie. We like to process the veg or fruit the same day. Tja, I do not have airco either, but for me it’s not the heat, it’s that the work must happen so late in the day. We have been up at 01:00 hours processing. Yawn. Pac— I have to first fill the freezer. Haha.
Picketed beets is popular here, with onions and dill etc. Chop into salads or add to charcuterie tray with dips, cheeses and crackers…nice treat.
