Perfect weather at the market yesterday and there is a subtle change in the produce available.
Chard, spinach, radishes are giving way to beetroot, figs and berries.
Coriander, celery leaf and sage are giving way to parsley, basil and mint.
We are enjoying a glut of beetroot at the moment and my hands are commonly pink at some point daily.
We are boiling them and slicing them for sandwiches or enjoying them hot as a side vegetable at dinner.
We are adding cooked chunks to salads or using it raw grated with carrot and dressing it with a pomegranate molasses, olive oil and cider vinegar dressing with walnuts and feta.
I am also naturally fermenting some for lacto-fermented pickles.
Tangy crunchy beetroot slices for anti-pasto platters.
It is on my bench and being turned daily.
I took inspiration from this recipe here for my pickling solution flavours.