We've done a little vegetable canning from the garden this year. Mostly pickles, but also beets and others.
Pickling cucumbers, carrots and some dill for canning.
Afterwards, we make use of the beet greens by sauteing them, which with some oil, sea salt and almonds, makes a tasty side dish.
Apples from the orchard. The Norland apple tree produced some this year.
Afterwards, a dinner of caribou backstrap, pulled into BBQ, with wrapped peppers and Brussels sprouts from the garden.
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