Pioneer Woman at Heart

On a recent trip to the library, one librarian shared that she had been buying (Mediterranean) pickled turnips at a market, and wondered what the "pink" color was from (and if it was healthy).  She raved about the taste, so I came home and made some. By the way, I was right on my first guess - the pink is from beets.   I sliced my turnips in stick form.  The beet and hot pepper are at the bottom of the jar.  By the way, I will be making these again using the garlic vs. the chili pepper next.  I found a few ways to make them now. 

Here are a few new blooms around the homestead this month.

Now that the kids have associated summer gatherings and cookouts with baked beans, I think I have come up with a nice homemade version.  In fact, I think I'll take pre-soaked beans to our next camp-out.  I would love to try cooking these over the campfire all day long. (They were steaming in the photo.  I had just taken some out of the crock pot)

I was searching the internet one day, and found this recipe at