“That’s a very interesting perspective young lady…”. Thanks buddy! It was too dark out this morning to take photos in my usual spot so I decided to lug 4 full pints (on my bicycle) downtown for a mini pre-yoga photo shoot. Apparently my oh so hipster tendencies of taking Ball jar photos against a brick wall weren’t as stealthy as I thought. I was that girl crouching in a downtown alley being cliche as all get up… ugh. Anyways, as we move into Fall, I’m not only overly excited about all the edible colors, but about the fall foliage, photo shoot lighting, and let’s be honest, men growing beards.
I originally planned on doing two different things with these tiny leeks (Barkers Farm) and carrots (Riverside Farm) but they were both about to pass their prime so I decided to do a mélange a pickles. I kind of pulled this recipe out of my ass (I mean that in the most delectable way possible) and figured as leeks, carrots, pepper, and thyme go real well together as a base for savory dishes, they’d go equally as well in vinegar. I think that aside from straight out of the jar, these thyme leek and carrot pickles will go nicely atop a salad, some angel hair pasta, or with any other holiday appetizer plate.
In other news, the location for the November Seacoast Food Swap has been decided. Join us November 16th at Empower Yoga Center in downtown Portsmouth, NH. For more information visit the Swap FB event page or the Meetup site to register.