Get Pickled

May 19, 2016

 

It's spring and the weather if finally starting to show it! It is the season for leafy greens like kale lettuce and swiss chard. The store is stocked with lettuce and chard from our fields as well as organic kale, tomatoes, lettuce, cabbage and baby bok choy from L:ady Moon farm.

Spring is also the time for planting. We have organic seedlings from flowers to herbs to vegetables. Get you tomato seedlings in the ground now so you can enjoy ripe, juicy heirloom and beefsteak and cherry tomatoes by late July. Perfect on their own, in salads and homemade sauce.

Preserving your garden's bounty by pickling allows you to enjoy the flavors of each season weeks or months after the season is over. Pickling also keeps harmful microorganisms from ruining the harvest while introducing healthy bacteria into the digestive system. Pick up a quick pickle pickling jar from Crimson&Clove at the farm stand and preserve your favorite spring veggie.

 

Quick Pickled Cucumbers (any vegetable can be used):

 

Ingredients

1/4 cup rice wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 Kirby cucumber, thinly sliced

1/4 sweet white onion, thinly sliced

 

Directions

In a bowl, combine the vinegar, sugar, and salt. Stir until the sugar and salt are dissolved, mix in  the cucumber and onions. Let sit, tossing occasionally for at least 15 minutes, up to 6 hours.

 

 

 

-The farmer's wife

 

 

 

 

 

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