This time of year I love to cook; so much produce in the garden and in our local farmer's markets.  Saturday was a big cooking day and everything I cooked, in fact everything I did seemed to revolve around the color red in some way.  Everything came from our garden except the strawberries and potatoes.  I made a strawberry tart to take to a friend's house for dinner that night.  I had a private little heirloom tomato tasting for lunch and picked zinnias and dahlias for the table.  I made 6 quarts of tomato sauce and 4 quarts of purpley red roasted beet soup, all nicely tucked away into the freezer.  Makes me feel rich when I cook for the freezer.  I followed no recipe for the beet soup but it's easy.  Roast the beets and cool, and par boil the potatoes and carrots and cool, they are all easier to peel and grate that way.  Next, 1 chopped onion sauteed in 2 T. butter till soft, add hot beef stock and grated root vegetables plus 2 cans small white beans.  A Tbsp. or two of wine vinegar, salt and pepper and this soup rivals anything for flavor and beauty.  It's the queen of beautiful soups.  We had mother over for dinner on Sunday night and had beet soup and grilled sausages from our local German deli and pickles and mustard.  I like my beet soup with lots of yogurt and fresh dill, a bit in every bite. Then at the end of my cooking frenzy I sat down to knit and my project was BRIGHT with fluffy Angora Haze.