If you read my bean post earlier this week you know that I attempt to never put up the same exact pickled thing twice. Several weeks ago, I was asked by a local journalist if I would be willing to do a pickling photo shoot/interview supplying my favorite canning recipe. Fresh out of the last jar of my pickled beets and wanting to showcase a recipe that I was confident with, I considered playing it safe and just reusing my Kickin’ Pickled Beet recipe. Oh! Their flavor, their crunch, and their pickle goodness… I went back and forth on whether to breakdown and remake one of my own recipes, but I’m glad to say that I remained strong and resisted that urge… My name is Erin and I am a pickle addict… As an alternative, I decided on this beet, carrot, and apple slaw recipe, which I’m actually very excited about (though my want for a spicy pickled beet is currently 10). In addition to the 2 pounds of beets that I already had from Wake Robin Farm, I acquired several more pounds of this ruby root veggie from Jeff of Orange Circle Farm at last months’ Seacoast Food Swap. I ended up going with organic pink lady apples for this slaw recipe as I was interested in a sweeter end product.
Speaking of the food swap, the August Swap is a happening next Sunday at Emery Farm in Durham, NH. I am currently in the “crap what can I make in mass amounts before next weekend?!?” mode. Canned vinegar pickles are obviously out as they would need to sit for an additional 2 weeks before consumption. I could do a jam or jelly, but blueberries are winding down here in NH, I’m considering a relish or perhaps another whole grain beer mustard.. hmmm, decisions… I’ll keep you posted on what I come up with. If you’re interested in attending the August or a future food swap, shoot me an email for more details.