Soooo, two days of nonstop processing and preserving…. That’s why the red and yellow beets are now in a salad, the sugar beets got a taste test pickled sweet and sour, and the sea buckthorn, apples, and honey were turned into vitamin shots for the winter….. Vegetable sauce, kohlrabi salad, and the purple grapes—which have seeds even though they’re supposed to be seedless—became juice… We’re done for today 🙈 Tomorrow after work, I’ll be making jalapeño preserves and maybe using some of the truly seedless grapes 🤪 Can’t let things get boring… How’s your harvest going?