A Veritable Slow-Food Frenzy!

We have been on a making slow-food kick lately. It all started with the adventures in cheesemaking (the first round of farmhouse cheddar is ripening as I type, and we've got a good three weeks to go), and has evolved into a pickle making trend. To this end, I made Alton Brown's Pickled Beets yesterday, and plan on making these
dill-brined refrigerator pickles tonight. I also have a lovely fresh jicama I'm thinking of pickling.

Tonight we have a fresh lot of Queso Fresco that D made today. I think I'm going to have to crack one of those jars of beets early to enjoy with the fresh cheese. (Who are we kidding, I've already eaten half a jar of the beets and they are divine!)