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Larriland …

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… not the best decision on a school holiday, but still good to find amazing produce at a fraction of the cost of stores.

They were really busy today. Like, out of control busy. We still managed to find parking and spend time in the tomato fields, and in the beet field.

Forget getting anywhere near the apple orchards, or the pumpkin patches.

My husband wants me to pickle beets. So, we picked 24 pounds of beets.


I want to make one last large vat of tomato sauce to freeze, and I want to oven roast some more tomatoes. We picked 25 pounds of beautiful paste tomatoes.


I ended up with a couple of pounds of beet greens. Some frozen. Some cleaned for salads, and some wrapped up to use in borscht, which I want to make next week.


You really need to find a pick your own farm, and support them as much as you can.

Tomatoes cost me 65 cents a pound, and beets, 99 cents a pound. The prices are phenomenal.

We will go back and pick apples, probably next week in the middle of the week while school is in session.

Such a beautiful farm.



About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. Please, please, please sauté up some of those cleaned beet greens (my favorite way is in a little bacon fat) stems first, with a bit of onion, then leaves, and finish them salt, pepper, and a splash of vinegar (I like sherry best, but whatever you’ve got). Add a fried egg on top and it is the most soul-satisfying meal! I used to think chard was my cooking green of choice but this year I’ve really become smitten with beet greens. Got all misty in a post about them, too.

    I have a cow in my freezer(s) and so anything that can fit in a canning jar and go in a boiling water bath is being canned. I should look into canning the beets, since I usually grate and freeze the extras and there’s just no room.



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