{"id":7778,"date":"2014-07-29T05:00:18","date_gmt":"2014-07-29T10:00:18","guid":{"rendered":"http:\/\/www.crumbbums.com\/?p=7778"},"modified":"2016-09-07T20:35:44","modified_gmt":"2016-09-08T01:35:44","slug":"roasted-beets-apples-and-using-what-you-have","status":"publish","type":"post","link":"https:\/\/www.crumbbums.com\/?p=7778","title":{"rendered":"Roasted Beets & Apples (And Using What You Have)"},"content":{"rendered":"

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Our garden works in the way I imagine most gardens work in that we have hoards of cucumbers all at once, our two plants pumping out 20 pounds in a week, then an overload of tomatoes for three weeks straight, and so on. And yet I have no canning skills to speak of. Even if I did, would I really want all those pickles for the next two years? Truth be told, we end up giving away at least half of what our garden produces to neighbors and friends. And that it a wonderful feeling!<\/p>\n

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But thinking ahead, I’d like to make gardening more than just an enjoyable experience. I dream of a way to sustain our family’s needs throughout winter and spring in the way of canned tomatoes (which we use a lot of in lentil stew and chili and oven dishes), sauce, salsa, etc. And with our apple tree producing like gang busters this year, I foresee an applesauce situation<\/em><\/strong> in our near future. But before I bite the bullet and just learn how to can and preserve already, here is a good way to use up a lot of what’s producing for us right now (beets and apples). Plus, it’s really colorful and delicious!<\/p>\n

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Ingredients<\/strong><\/p>\n