From our Farm
Tricolor Beans
Celery
Romaine Lettuce
Mulberries
Scallions (Green Onions)
New Red Potatoes
Mixed Squash
(zucchini, patty pan, and/or yellow squash)
From Our Partner Growers
Pickling Cucumbers (POF)
Slicer Tomatoes (SSF)
SSF = St. Simons Farm, POF = Passion Organics Farm, LPF = Little Pond Farm
Try out these great recipes we found around the web that feature items from your share:
Quick Pickle Recipe – Refrigerator Pickles
Use this method on cucumbers, green beans, onions, carrots & squash!
Sourced from: https://www.themediterraneandish.com/quick-pickled-cucumber-recipe/
Ingredients
- 3 cups vinegar distilled white vinegar or white wine vinegar will work
- 3 cups cold water (add more water for less acidic brine)
- 2 1/2 tablespoons kosher salt
- Optional spices: 3 tablespoon mustard seed, 3 tablespoon coriander seed,
- 3 tablespoon peppercorn, 2 bay leaves. Sugar is also optional, to your liking.
- 1 1/4 lb cucumbers sliced into 1/2-inch rounds (or other sliced veggies)
- 4 green onions trimmed and chopped (both white and green parts)
- 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
- 6 garlic cloves minced
- Few sprigs of fresh dill to your liking
1. Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
2. Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
3. Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few sprigs of dill in some wide-mouth jars (they should be packed tightly).
4. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.