pickles and beets

We came home from vacation to an exploding garden. This year's garden being so much bigger than last's, it a little crazy, but we're tackling it with gusto. Now, I love a garden tomato—who doesn't? But aside from these juicy red beauties, my favorite things in the garden this year have been the beets and the potatoes. The potatoes were fun to dig and so creamy when boiled, and the beets are just so pretty in all their states, and they're delicious. We mostly eat our beets roasted with onions. Elie and I know that we've succeeded in making our child weird because before she left for a week with her grandparents, she begged us not to "eat all the beets and onions without her". Ha!

More than anything else, we have cucumbers. How many cucumbers can a plant produce? Sheesh! So tonight, right now even, and am taking my first stab at pickling. How exciting is that? Actually, I just heard a lid pop in, so I know I have at least one vacuum packed jar. I used The Government's Guide to Canning (actually just the very helpful website of the National Center for Home Food Preparation), because when you've never done something before and it could potentially give you botulism, you should check your facts. I will let you know how the pickles turn out.

Speaking of things taking place in the kitchen, can you catch a glimpse of what's under those beets? Elie is just about done with out new counter tops and sink. I can hardly wait.