Summer is abundance, with gardens overflowing, vegetables and fruits cascading out of their nutrient rich beds and flowers emerging in all their glory. Everything seems to come in waves in my garden – the squashes and beets and rhubarb and chard all ready to be part of my summer meals all at once. Not being one to waste even a single rhubarb stem, the only way I can seem to manage this onslaught of seasonal abundance is to quickly pickle and save the ripeness and sweetness of these summer veggies and enjoy them later in the season. June is the summer solstice, and what better way to celebrate than with a June Pickled Picnic featuring rhubarb and beets from earlier in the season! Get the recipes for my pickled rhubarb and pickled beets + how I set my summer picnic spreads on the Suite one Studio blog….
