Preserving for Fall
After nearly losing our whole beet crop earlier this summer, we were so happy to harvest pounds and pounds of beets this weekend. We left some in the ground, where they should be fine as long as the ground doesn’t freeze. The first thing we did was roast a couple of pans of beets with shallots, rosemary, and olive oil to get them ready for pickling : We also roasted a couple more pans without the seasoning, so we could peel and freeze them. The frozen beets can be used throughout the winter for tarts , brownies , and other goodies. We also still have a whole crisper drawer full of beets that we haven’t done anything with — yet. After clipping some rosemary for the roast beets, I dug up our plant and potted it for the winter. In the past I have always held out hope that enough mulch would help it through, but it’s just too cold here in the winter for rosemary. It will sit in a sunny window until spring. By the way, if you attended my wedding you...