I decided to try and make preserved lemons. This recipe comes from Madjur Jaffrey's World Vegetarian. You take 2 lbs of lemons, cut them in quarters and toss with a mixture of spices and sugar and lots and lots of salt. Then layer in jars, add more lemon juice. I have put them in the fridge and shake the jar every day. Supposedly the skins will soften in a month or so.
I had a hankering for cold buttermilk beet soup. The buttermilk from my local dairy is fantastic and the recipe is very easy. I canned several jars of beets this summer. They look funny because all the color bled out of the beets during the pressure canning process. I had cooked them first with the skins on and when the beets went into the jars, they were purple. I don't know what happened! Anyway, I drained a jar of beets, added some glugs of buttermilk to the blender, lots of dried dill and salt and pepper. Blend until smooth.