Muddy beetroot

P brought in more beetroot this afternoon. They have been one of this year's successes in the garden, so we have lots to eat and preserve. The large, rosy-red ones are golden beetroots, with orangey flesh and a very nice flavour. I will remove the tops and wash and shred the good ones, which we use like spinach, often in stir-fries; unfortunately many of the tops are now past their best. Then P will clean and cook the beetroot in the pressure cooker, early in the morning, making use of our slightly less expensive overnight electricity.  I will pickle them, leaving a few in the fridge for immediate use in P's daily breakfast beetroot and mustard toasted sandwiches. 

Today I've made the next batch of jelly, quince and raspberry, but I don't seem to have done much else, despite being busy all day.