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!
Ever since hearing about the beau’s trip to SE Asia last week, I have been craving ethnic foods like no-bodies business. “Erin, what do you want for dinner tonight?” “Asian, Thai, Chinese, sushi, Indian!” With an Asian flare in mind, I decided to play around a bit with curry brines for this here pickled kohlrabi recipe. I liked the idea of adding a coconut flavor, but nixed that idea as I wasn’t sure a) how the coconut flavor would come across, and b) because I wasn’t convinced of the safety of canning coconut or coconut sweeten milk. Instead (with the input from several foodie friends), I opted for this sweetish curry maple kohlrabi recipe. The amount of maple syrup that you add is completely up to you. I initially added only 3tbsp for 3 pints of pickles, but after tasting my brine decided to double the amount for a stronger maple punch. Eat these pickles straight from the jar, as an appetizer to any Asian meal, or sliced atop your favorite Chinese chicken salad. Kohlrabi courtesy of Heron Pond Farm located in South Hampton, NH.
You know those times when you go to your local farmers market, are minding your own business, and then all of a sudden you’re blindsided by a cute farmer/farmer’ess who convinces you to buy an abnormal shaped sugar pumpkin? I wasn’t planning to start pumpkin goods until after Halloween this year. Last Fall I played around with this sweet butternut squash pickle, actually I just ate up the last pint a few weeks ago. Without a particular recipe in mind, I decided to experiment with my Touching Earth Farm pumpkin in a spicy rather than sweet pickle fashion for this first run. Garlic, cinnamon, curry powder, and habanero peppers… if anything this spicy pickled pumpkin will be weird.
In other news, if you’re in or around Seacoast New Hampshire be sure to check out the upcoming permaculture workshop. “This two part workshop will focus on the fundamentals of the permaculture design process, observing and mapping a site. We will take you through creating a base map and the process of assessing and analyzing a properties many conditions.” For more information on the workshop be sure to head over to their Meetup site.