With all the pickling cukes around here, I decided to make refrigerator pickles. Easy to do. Mix the spices. Dill, peppercorns, garlic scapes, salt. Three to one ratio of water to vinegar. I made spears, thick and thin slices. Four pints.
These weren’t hot water processed. They will keep in the fridge for about two months.
CSA this week brought me more cukes.
We had pickling cukes and a slicing cuke. A pound of snow peas. Broccoli. A large sweet onion. Carrots. Golden beets. A pound of green beans. I have fava beans, because I swapped the three zucchini (like I need more zucchini around here). Nine items in a half share. More than enough to keep us veggie heavy in the house.
The fruit share. Two pints of blueberries and a pint of sweet cherries. The blueberries are already being processed for the future.
I flash froze them and put them away in little containers. Well, except for those that became the aperitif tonight.
As for the Friends and Farms basket.
A cuke. Basil. Spring mix. Peaches. A cabbage. Another sweet onion. More green beans. Sweet potatoes. Eggs and plain yogurt. As for protein. Spare ribs and ground turkey. I found a recipe for larb “kai”, which I will be making with turkey instead of chicken.
Oh, and I forgot about my Lancaster Farm Fresh chicken.
A four pound free range bird.
So far, in two days. Beans are gone, in two salads. Onions are gone. Roasted. Beets are gone. Roasted. Tomorrow there will be cole slaw on the menu. Using those carrots and a cabbage.
Really good veggies coming in. And the quality of the meat is awesome.
Here’s to eating locally. And well.