Baby beets boiling away to al dente.
Salted eggplants - Called 'sweating' or even 'purging', the sea salt draws out excess moisture by osmosis prior to cooking and helps 'collapse' the inter-cellular air pockets of the flesh, which then minimises their infamous oil absorption capacity. Some say it reduces bitterness, but fresh (not old) fruits are not usually bitter and salting old fruits will not alter their bitterness - so go figure!
Beets after cooking and before peeling.
Peeled beets - don't they look so vibrant and lovely?
All our beautiful, fresh herbs awaiting their addition to the marinades.
Char grilling the eggplants, once salted and rinsed and after a short steep in garlic and olive oil.
This char grilling was a challenge in the wind and between down pours!
Beets slipped into their jars, whilst the herb vinaigrette is simmering and infusing in the pot.
Pantry fillers complete - The eggplants in their marinade and the beets in their pickling juice.
All fresh produce courtesy of Angelica Organic farm - one of the perks of being a farmer :-).
It is very satisfying playing the 'ant' as opposed to the 'grasshopper', when at the end of the day you have the results of your labour after taking the time to make the most of the autumn harvest. We can now look forward to eating our 'sunshine' in a jar during the cold months.
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