“I’ve never before seen a non-restaurant person buy this much horseradish”, exclaimed the wide eyed sales associate right before I almost purchased 3lbs of fresh horseradish root at the local grocer this past Saturday. Who knew the pickled pink stuff at sushi restaurants wasn’t horseradish? This girl. With all the horseradish, wasabi, ginger, and sake overloading my palate, I apparently came to confuse pickled horseradish and pickled ginger. Thanks for the save grocery boy! And wow, is fresh horseradish smelly as hell.
At it again with pickled eggs from Feathered Pigs Farm, I decided to mix it up and go for a lighter herb’ie rendition this time. Dill, peppercorns, mustard, and horseradish paired with 2 dozen backyard eggs adds up to perfect horseradish pickled eggs. Plus, after several glasses of wine, the pickle costume even made an appearance. 🙂
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!
I bring you this blog post from the passenger seat driving to the South Berwick farmer’s market to get more parsnips. I had originally planned on making this weekend’s recipe pickled parsnips, but apparently when you let organic veggies sit for a week in the crisper they spoil. So… back to the market we go (turns out that I didn’t find parsnips after all).
So what’s the deal with colorful cauliflower anyway? Of the many different varieties of cauliflower, the color in purple and orange cauliflower has different sources. The purple color comes from the presence of the antioxidant anthocyanin, which is also found in red cabbage and red wine. The orange comes from a genetic mutation that gives the veggie more beta carotene. Orange cauliflower also holds 25% more vitamin A than the regular white cauliflower you find in the grocery store. Albeit, the anthocyanin in the purple bunch turned the final pickle product a brilliant reddish hue, the color is undeniably pretty. Enjoy this colorful dill and red pepper cauliflower pickle as part of your favorite pickle assortment, serve it at a pickle party (my plan), or add it to any salad in need of a colorful kick.
“Hey Erin! Can I ask you a question?.. How do YOU make cucumber pickles?”… My answer: “I don’t”.
Like most newbie picklers, my emergence into the world of pickling started with the classic dill pickle. Overly enthusiastic about my new found hobby (I think I actually may have considered dropping out of graduate school to start a pickling company called ‘Dilly Beans’), I tried loads of different cucumber pickle varieties: zesty pickles, Old Bay pickles, dilly mustard pickles, you name it. Soggy and not quite right pint of cucumber pickles after pint (not to add steam burn after steam burn), I grew tired and a little discouraged by the whole homemade dill pickle idea/fad. Meanwhile, I was having great success putting up other veggie pickles. One night after a pickle back/tini… or four, I began thinking… why try to achieve dill pickle greatness (the crunch, the brine, the zest, etc.) when it’s already been done? I’m probably never going to hear the end of this and will be shamed in the pickle world forever, but here it goes… I Erin A. Urquhart LOVE store bought, chemical laden, food color additive dill pickles! Whew, it feels good to get that off my chest…
Happy Monday! I hope everyone had an amazing weekend. As usual, mine was ridiculous, unplanned, and by no surprise, all over the place. I’m not exactly sure if I can attribute the craze to the Supermoon, but I can assure you that the perigee-syzygy tidal wave of energy manifested itself through a late night canning bonanza this past Saturday. Stay tuned for a slew of new recipes plus a friend featured deployed goods post later this week (hint: gluten free… peanut butter.. chocolate… blueberries…)
While I was downtown last weekend scouting out Pickwick’s at the Banke, the venue for next weekend’s Seacoast Food Swap, I found myself thumbing through the crisp new pages of several cookbooks when all of a sudden a tiny book printed with the word “PICKLE” caught my eye. One of a kind amongst tons of other colorful culinary prints, it was as if it we were meant to be. I can easily envision a downward spiral full of hoarding tendencies, so typically I try not to buy too many pickling/canning recipe books. It may have been the 3 cups of coffee or my excitement over the new venue, but I couldn’t resist… the size, the aesthetic, the elastic band… oh boy… Pick a Pickle by Hugh Acheson had to be mine. A great find, Pick a Pickle is a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes that would be a perfect addition to both a well seasoned canner’s collection and a newbie pickler’s library alike.
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