Holy hell you guys…. I caught my kitchen on fire while pickling!! OK.. before you and my mom freak out, it may have been just a small scrap on the burner and the pickles are fine, but, nonetheless I caught my stove on fire! That’s like a right of passage for canners, right? 🙂
A couple years ago, an old friend suggested that I pickle green strawberries. What? Weird. It never actually came to fruition as I waited too long and said green strawberries became red strawberries… but I never forgot the weird, funky suggestion. Fast forward to this morning when I was working in the yard (my first raised bed garden, btw) when I noticed a hundred tiny, wild, green strawberries just begging to be pickled. Careful not to pick the large, juicy, almost pink ones, I managed to collect several cups full of green berries.
Breakfast cheesecake and sunflowers to start my day! Today is a new day (obviously) and I’m feeling a huge weight lifted off my shoulders. If you haven’t noticed (all my mother’s friends have), I’ve been a little MIA lately. Hesitant to share too much of my personal story here, but a friend suggested I try it, so here it goes. I recently got out of perhaps one of the best relationships I’ve ever had. It’s hard to explain, but the insecure feeling of moving forward is more than daunting as I no longer have that friend around to “have my back”. I’m learning how to avoid situations and adapt to growing in such a small area where everyone knows everyone’s business. Receiving condolences while in downward facing dog is not really what I had in mind when I decided to zen out that morning… On the upside, my lightened and brightened shoulders are starting to defrost (multiple meanings here) and I’m determined to get myself and this here blog back in routine. News of local farms starting their seeds, and writing for the local Edible edition is preparing me for the bounty of spring and summer harvest to come.
Last Saturday I walked the farmers’ market for over an hour searching for pickle inspiration. Nothing, nothing, and nothing. But then these brightly colored watermelon radishes caught my eye. No stranger to watermelon radishes, this lot from Heron Pond Farm in South Hampton, NH was more than beautiful. These sichuan style pickles boast tons of flavor and color. I recommend serving them atop your favorite asian salad or cold noodle dish. Enjoy!
Waking up locked in a cranberry bog was something I never expected to scratch off my “done it” list, but thanks to hectic & rainy trip out to the Cape last month, I can say it’s been done. While it makes for a pretty awesome story (obviously), our intentions (honestly) were not to sleep in a bog. As with most of our sporadic trips, we started driving south with no resting place in mind. Navigator Erin to the rescue! Or so we thought… I thought I had found a cheap’ish, no minimum night stay campground to pitch a tent at, but alas by the time we arrived, the gates were already closed and our next best option was sneaking down a dark dirt road with the hopes of no one kicking us out during our slumber. The best part about arriving somewhere after the sun goes down is waking up the next morning and thinking “WOW, look where we landed… a freaking cranberry bog!!” Had it not been for our little oops moment, I wouldn’t have known that cranberries 1) were grown in bogs, and 2) grown on Cape Cod.
Last November I successfully made my first really GOOD cranberry sauce. Much like this recipe, it was booze infuzed (ruby red port) which led to a fun evening… “the recipe only calls for a cup and a half of booze… what to do with the rest of it…”. I’ve already talked about my opinions of girls drinking whiskey (badass) so I won’t get into it here, but I had half a bottle of bourbon let over after the honey bourbon mustard I made earlier this week. With 5lbs of local Maine cranberries from Sugar Hill Cranberry Co, I figured it was time to get going on this year’s cranberry creations.
“Thomas Jefferson was a total fox!”… Happy Independence Day y’all!
Thanks to hurricane Arthur my 4th of July was not spent at an outdoor BBQ nor were fireworks included in my evenings’ agenda. Instead the poor weather presented me with the perfect opportunity to hide away in a cafe, drink too much espresso, and catch up on emails and blog posts. The inspiration for this recipe came entirely from a jar of the über tasty Stout Oak Farm maple syrup. This syrup is a “sugar evaporation collaboration” from a variety of maple trees out of Brentwood and Kingston, NH. Aside from dilly beans, of all the things I’ve put up in the past year, beets have surprisingly proven to be the most tasty pickle variety thus far. Though not really discernible from the photos, I did actually use a mix of golden and red beets from Wake Robin Farm for this recipe. From the quick, albeit cough inducing brine taste test, I am sure that the combination of maple syrup and apple cider vinegar is bound to result in a sweet, buttery, delicious maple beet pickle.
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