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Today’s been a utility day in the kitchen, cleaning, canning, slicing, prepping, etc.

The beets that I harvested the other day were roasted, peeled, sliced, pickled and canned.  The recipe I used was a modified one starting with Alton Brown’s recipe, substituting dried diced onions for the fresh, and adding red pepper flakes for a little heat.

The cabbage, harvested earlier this week, made 4 pounds of sour kraut.  It’s been shredded and is now fermenting away in the new crock which arrived earlier than expected.

And finally, I pulled the old electric slicer out and sliced Amy’s Italian beef into nice slices for her sandwiches later.

I think I’m going to make some steamed buns for the italian beef later.