Tuesday, July 21, 2015

Pickles from the Farm Share

This week, I needed to get the farm share early. We are still working through last week's share, but there's not too much left. Mainly just the greens, which take time. Today's share consisted of another head of garlic, 2.5 pounds potatoes, 1 bunch carrots, 1 bunch spring onions, 2 pounds zucchini, 3 pounds cucumbers, 4 turnips, a head of fennel, and some flowers. First thing I did when I got home was start a half-batch of bread and butter pickles, using almost all the cucumbers, the spring onions and 2 heads of garlic (I had one from last week).  After dinner and their 3.5 hour soak in salt, I made the pickles, using the same recipe for "Old Fashioned Bread and Butters" on page 95 in The Joy of Pickling. For fair purposes, as I intend to enter the 2 half-pint jars in the fair, there were 7 pickling cukes (just under 3 pounds), 2 heads of garlic and 5 spring onions (10 oz).

For dinner, I sautéed zucchini and carrots with scallions and a shallot and served them over chicken tortellini and a homemade alfredo sauce (2 eggs, 1 pint light cream, some pepper and nutmeg, and parmesan cheese, simmered until thick) and topped with shredded fresh basil. Fairly easy and quick, and everyone loved at least part of it - as you can imagine, the 10 year old had issues with the cooked vegetables. But did eat the cucumber and raw carrots at least...

1 comment:

  1. These pickles won second place at the Topsfield Fair!

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