It's a year since I first pickled my own beetroot. A year to the day in fact, as I discovered when I sat down to write this entry. I liked it so much I ate it all very quickly, so this year I decided to grow two crops and to grow it from seed. The first lot have come up and been pickled (see last June's entry for recipe) and the second lot are enjoying the cycle of sun and freezing rain that we call summer time. So even if I eat everything I've pickled today, the beet will go on.
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