Hello and welcome back to The Stone Soup Cook–so glad you’re here!
For those of you who follow me, you know that fall arrives, and at some point, I go into squirrel mode and pickle, roast and freeze things to be enjoyed during the long winter months. This year, my inner squirrel frizzled to life over this last weekend and I did not ignore her.
I roasted and pickled beets:
I made my famous pickled cauliflower, carrots and red onions:
The tomatoes went into a freezer bag and stored in the freezer for future use. I always try to roast and freeze about 6 quarts of these juicy gems during the fall for use in the dead of the winter when lack of fresh tomatoes is a “culinary bummer,” to quote the late, great John Denver.
They’re great for making this fresh tomato pasta:
The beets and the pickled vegetables will be used in salads for the next 2-3 weeks and the brine from the vegetables will be used to make a terrific dressing for coleslaw or celery root side salads like this one:
Celery root and red cabbage salad:
And finally, I did some more experimentation on baby back pork ribs that did not disappoint…but you’ll have to tune in tomorrow to see my method and results–
Until then–
Peace, love and good food,
Keri
