- P I C K L I S T -
GARLIC SCAPES - MINT - THAI BASIL - BOK CHOY - PICKLING CUKES - ZUCCHINI - GOLDEN ZUCCHINI - STRAWBERRIES - CELERY - LETTUCE - RADISH
This week on the farm I really got into rage picking. What is rage picking? Rage picking is the natural farming response to the body when shocking changes take place in your country and you have a field of _________ (fill in the crop) ahead of you to pick. I’m pretty familiar with rage picking at this point, but this last week threw me hard.
Please know that many of your vegetables this week were picked, bagged, and bunched, with all too many tears, expletives, deep breaths, and now whats?.
Not too sure where to go from here- the berries still need picking, the fields still need weeding, the Fall crops still need seeding. So we pick, weed, and seed. Field conversations feel heavier this week, but there are moments to be grateful for- moments of pure delight. The rain was a welcome addition to the soil, and all plants are jumping. The tomatoes were staked and strung. Strawberry shortcakes were consumed. Water was jumped in. Also, this week we began our own household- winter ready- strawberry processing. For a family of 4, we pick and freeze 13 flats of strawberries (that’s 104 quarts give or take the few that are snacked on along the way). This amount seems totally bananas BUT, we get berries in the deepest darkest months of Winter and it carries us right through to the next berry season. Just pop off the green tops, place in freezer ziplocs, and remove as much air as possible from the baggie. You will be pumped come January.
Also, over this next week, I highly recommend a visit to the PYO berry fields followed by an afternoon to potentially late night of berry processing- freezing, jamming, saucing, fermenting, etc… current events or not, the sun is high, the days are long, and tis the season.
PRO-TIPS:
JENNY’S NOTE:
Recipe has been modified to complement this week’s CSA. For original recipe, click above link
Prep Time30 minutes/ Cook Time5 minutes/ Total Time35 minutes/ Servings6/ Author Laura Wright
Chili Maple Peanuts (makes extra)
1 cup roasted and salted peanuts
2 ½ tablespoons maple syrup
½ teaspoon ground chillies
Dressing
¼ cup plus 1 tablespoon coconut aminos
2 tablespoons lime juice
3 tablespoons rice vinegar
¼ cup avocado oil or other neutral oil
½ - 1 teaspoon chili oil
1 teaspoon cane sugar/agave nectar/maple syrup
ground black pepper, to taste
Rice Noodle Salad
16 oz Brown rice noodles (or any rice noodles)
avocado oil
sea salt and ground black pepper, to taste
3 sticks celery, finely sliced
1 cup chopped bok choy
1 cup cucumbers chopped
4-5 radishes, chopped
3 scallions, sliced thin
⅓ cup mint leaves, chopped
⅓ cup Thai basil leaves, chopped
Make the chili maple peanuts. Preheat a dry, medium skillet over a medium-high heat. Add the peanuts, maple syrup, and chillies. It's going to really sizzle! Cook, stirring frequently, until syrup is caramelized/clinging and the peanuts are toasted, about 1-2 minutes. Transfer the peanuts to a plate and scatter them out in a single layer with a spatula. Let them cool completely.
Make the dressing. In a sealable jar, combine the coconut aminos, lime juice, rice vinegar, avocado oil, chili oil, sugar, and black pepper. Close the lid tightly and give it a vigorous shake to combine. Set aside.
Cook the rice noodles according to package directions and drain. As soon as you drain them, run some cold water over the noodles to cool them down and to wash off excess starch. Then, drizzle a bit of avocado oil over the drained noodles and give them a toss with your hands to coat.
Transfer the cooked rice noodles to a large bowl and toss them with half of the dressing and some salt and pepper.
Roughly chop the cooled chili maple peanuts.
To the noodles, add the celery, cucumbers, bok choy, radishes, scallions, mint, Thai basil, and remaining dressing. Give everything a good toss to combine. Check the salad for seasoning and adjust if necessary. Then, garnish the rice noodle salad with more herbs and the chopped chili maple peanuts. I like to reserve some of the peanuts for topping individual servings.
Enjoy!
Notes
You can use Tamari instead of coconut aminos. I do find that Tamari has a deeper, much more salty flavour, so I would cut the amount back to 1/4 cup or even 3 tablespoons if you're sensitive to salty flavours.
I use the ground Guntur Sannam Chillies from Diaspora Co. for the peanuts. They are incredible here!
The chili maple peanuts can go from perfectly glazed and golden to burnt really fast. I recommend keeping an eye on them the entire time and stirring constantly.
6 cucumbers (about 1 lb.)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 garlic clove, finely grated (or scape!)
¼ cup tahini
3 Tbsp. fresh lime juice
1 Tbsp. soy sauce
1 Tbsp. unseasoned rice vinegar
1 Tbsp. white miso
1 tsp. finely grated ginger
1 tsp. sugar
1 tsp. toasted sesame oil
Chili oil (for serving)
2 scallions, thinly sliced on a diagonal
1 tsp. toasted sesame seeds
Cut cucumbers in half lengthwise, then slice ¼" thick on a deep diagonal into 2"–3"-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill for at least 1 hour and up to 12 hours. Drain cucumbers.
Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
Transfer cucumber salad to a platter. Drizzle with chili oil and top with scallions and sesame seeds.
AUNT DODE’S RIVER ROAD FAMOUS REFRIGERATOR PICKLES!
These easy peezy pickles are a hit with the kids and are forever stocked in Anne Sprague’s kitchen from now til frost.
Slice cucumbers into 1/4 inch thick full moons, place in bowl/jar.
Pour Marukan’s seasoned rice vinegar (can get at most grocery stores) over cucumbers until submerged.
Add a little salt and pepper to the bowl, cover and leave in the fridge overnight.
It's that perfect cucumber turned pickled snack we all need come Summer.