Happy Sunday evening everyone. What a weekend, eh? If you joined the 3 million people who participated in women’s marches across the nation on Saturday, then rock on!! Saturday morning after yoga and the farmers’ market I found myself quite anxious and on the fence about the idea of attending our local march here in Raleigh, NC. I wained back and forth on whether to attend or not and final came to the conclusion that what I really needed was some alone time in the woods. I don’t know about you, but trail running through the trees not only helps clear my head, but also makes me feel like an outdoorsy badass! Five miles later, and one hell of a sore knee (I’ve had IT band problems for years), the fog began to lift and I felt much better.
Ever try to pass up beautifully arranged flowers AND adorable lady farmers? Impossible, right?! I decided to support local pink this weekend by picking up a couple pounds of tiny radishes from Bluebird Meadows. A Durham based farm, Bluebird Meadows’ is known for their specialty cut flowers, fruits, and vegetables. Wanting to preserve the color and crisp of these tiny root veggies, I threw together a quick pickled radish with some thai basil that I found at the new Hmart, plenty of lime, fresh garlic, and some black onion seeds. Weird combo? Yup!
Pickled potatoes? Ain’t ever heard of pickled potatoes? Yeah, me neither! An odd thought in my mind… “can you even pickle potatoes?” The gent was adamant about pickling potatoes, but after a couple “back and forth” discourses, and several web searches I eventually gave in. I realized the reason I’ve never heard of pickled potatoes is because people don’t typically pickle (not can) potatoes. Why? Well, there isn’t really a reason to preserve such an abundant, long-fridge life crop. That is unless you’re an Irishman in 1845… too soon? 🙂
Anyways, going for a simple german potato salad kind of thing, we paired this quick fridge potato pickle with some sliced red onion and fresh carrots. Similar to pickled eggs, the longer you let your potatoes pickle, the stronger flavor you’ll get. This batch sat for 3 weeks before I started taste testing. Fingerling potatoes courtesy of Harland’s Creek Farm, a small organic farm located 4 miles outside of Pittsboro, NC.
Happy 2017!! What better way to kick of the new year and nurse the morning after hangover than with some good ol’ pickling. With black eyed peas and collards on the range, bursts of rain outside, and aromas of wood fired stoves burning around my Durham neighborhood, I figured I’d set aside this 1st day of the year to catch up on some blogging. I hope you all enjoyed your holidays. After spending several days with the folks, we headed down to Charleston to eat, drink, and play stupid tourists. Charleston was amazing. Impressed by the old culture, houses, and history that Charleston has to offer, I also found myself up to my ears in pickled goodies. Known as the 1st foodie town of the South, I was not entirely surprised when I found pickles on most of if not all of the menus. My indulgences ranged from pickled giardiniera at Edmund’s Oast to fried pickles at Bar Mash, and a tart and sweet pickled green tomato martini at The Grocery. After three days doing little other than eating and drinking, even this girl was looking forward to a detox diet.
The weekend before last, I visited the Carrborro Farmers’ Market for the 1st time. What makes Carrborro’s market different from the rest is that the actual owner of each business or farm is present at Market each week. So it’s basically as local as it gets! While the summer market probably boasts many more vendors and goodies than the chilly winter market, I still managed to score a couple pounds of tiny turnips from Maple Spring Gardens, a farm located in Cedar Grove, NC. I consulted my girlfriend Kristen who suggested an Indian flavored pickle (not like the ones I’ve sworn off). I decided to pair these lil’ turnips with some fresh turmeric, ginger, red onion slices, and curry powder. Enjoy!
As story goes, fennel is good for healthy vision and sight. I remember days past when hiking through the Central Coast California foothills, smelling the aroma of wild anise. Personally, until I tasted German black licorice, I always detested the smell, flavor, and sight of black licorice, commonly confused with the the flavors of anise. Turns out that the very wild anise that I was dismissing may in fact have been wild fennel. Wild fennel is apparently an invasive species in much of North and South America, South Africa, and parts of Oceania and the British Isles. Check out the USDA Plants Database to see if it’s found near you, cool!
Above the lower plants it towers,
The Fennel with its yellow flowers;
And in an earlier age than ours,
Was gifted with the wondrous powers,
Lost vision to restore.
– Henry Wadsworth Longfellow (1892)
It always makes me laugh when I see that my most popular blog post of all time is pickled eggs. Guess I caught that Sriracha fad at the perfect moment. Have you ever ordered a pickled egg (I’m not talking the marinated tea eggs you get at Asian restaurants) and found it to be bland, lacking the punch of vinegar and pickle goodness that you were hoping for? Me too! Pretty much every time. In my experience, when ordering a pickled egg from your typical fancy food establishment, it downright sucks! Sucks because they didn’t let it pickle long enough, or sucks because their vinegar to water ratio was too low. Fast forward to last night when the gent pleaded, “I understand that we live in a tiny house with a stupid tiny fridge, but why don’t you make some pickled eggs? Pickled spicy eggs? Oh, I’ll make them, can I make the pickled eggs?!” Once I reigned in his excitement, I suggested we pair fresh dill with multicolored jalapeño peppers and some garlic. To ensure that spiciness, we infused the brine with red pepper flakes first. Regarding time needed to properly pickle an egg, I have found that a healthy balance of patience and eagerness is needed. The first time I made pickled eggs, I ate them all within 2 weeks. I remember kicking myself thinking, “I should have let those pickle for like 3 more months.” With this batch I’ll try to keep my hands out of the pickle coop for at least 1 month. We’ll see…
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