Look what I saw on my way out to the garden
And when I got to the garden, this is what I found :(
And these :)
And when I got to the garden, this is what I found :(
Damn mice have been snacking on my produce. They tore through my patch like a kid in a candy store. This photo was taken after I dug them up...the mice couldn't reach my shovel thank Waldo, or they probably would have eaten all my corn too.
The good new is, if I hadn't so few beets to preserve, I wouldn't have thought up this crazy idea of kicking Harvard in the pants with a little bit of Cayenne pepper!
I found my old recipe for Harvard Beets and stepped it up by adding a few more spices
Approx. 3 lbs of beets cooked skinned and cubed
1 cup of white vinegar
3/4 cup white sugar
2 TBSP cornstarch
1 TBSP lemon juice
1 tsp. allspice
1 tsp ginger powder
1 TBSP cayenne pepper (or to taste pending on your wimp level)
1 Tbsp butter
In a large saucepan, add vinegar, sugar, cornstarch, lemon juice, spices and butter Boil until it starts to thicken.
Throw in prepared beets and mix thoroughly.
Makes about 10 cups.
Throw in prepared beets and mix thoroughly.
Makes about 10 cups.
I put two cups into each freezer bag to pull out for a quick addition to any meal.
This is a very strong tasting beet recipe. If you would like to tone down the sourness, you could use half vinegar, half water. I like the boldness of sweet to sour.
CHEERS!
This is a very strong tasting beet recipe. If you would like to tone down the sourness, you could use half vinegar, half water. I like the boldness of sweet to sour.
CHEERS!
Party With My Friends
