Sunday, September 18, 2011

Pickling Beets and Waiting For Eggs

To our surprise, our hens who are now four months old, have yet to start laying. Some of our friends who got their chickens at the same time as us have already been getting eggs but we have not. So in the mean time were just waiting on eggs, a blessing in disguise I bet, because soon there will be a flow of eggs we'll have to deal with ready or not.
That's not to say that the hens aren't working, most evenings they are out in the yard foraging for grasshoppers and other goodies and our sociable rooster Colonel Sanders is never far away when we are outside. 

One of this weekend's jobs was pickling beets. These beauties are Detroit Kings and Wonder Talls. Whitney planted them after the last frost and by planting in two rounds we got two harvests. This is the last of them, about 16 LBS. So while the UM Grizzlies took on the E. Washington Eagles, we set about harvesting and washing beets.

 To many it seems just the mention of the word Beet is enough to induce an upturned nose and ideas of bad flavors, but these people I'd say have never tried home made pickled beets. One of the most picky people I know (Bailey) tried them this summer and after a sniff and a doubtful look, deemed them quite good!
After the initial washing and trimming, the beets are boiled skinned and sliced.

The pickling solution is boiled while you are preparing the beets, then the beets are packed into jars and the solution poured in. The jars are placed in a hot water bath and boiled. After about 30 min. the jars come out and are set on the counter. As they cool, the jars seal and complete the canning process. 

I just love the color, and knowing we have beets for a year!
About this time the Griz were beating the Eagles, a nice topper to the day and no small feat: the E. W. Eagles were the FCS National Champions last year!
After all that it was time to eat something, so we turned to the zucc's and carrots we had also picked, and added some new potatoes from the spud box.

These got chopped and roasted in the oven and together with some antelope dogs from the freezer made a delicious home grown meal.
Sadly, that was about the end of our antelope.  I'll miss enjoying the sweet, tender meat and remembering our hunting trips to get them. In the end it is a good thing really because they were nearly two years old, and meat shouldn't be kept any longer than that. And, now I get to plan our next trip to Antelope Country!!
That's all for now.


1 comment:

April said...

Awesome post -- one of your best! And I truly adore that little rooster of yours. Such a treat!