p i c k l i s t
pickling cucumbers - garlic - dill - summer squash - zucchini -
lettuce - celery - tomatoes - blueberries - hungarian hot wax pep
This week was farmed with a pretty heavy heart, and we are still wrapping our heads around it all. We are still trying to calibrate all we lost and take count of all the pests and diseases that are thriving as a result. We are still trying to figure out the best ways to support our farming buds in Vermont that lost too much. Because I am in fact here to farm-splain let me break it down to you the best way I can. Farming is so much more than sweet corn and tomatoes and beautiful photos and pastoral sunsets (if you are a CSA veteran then you absolutely know this by now). When you choose to give your life over to farming- you sign a deal with the weather gods. For better or worse you are always under the thumb of a 10 day forecast. Sometimes it works in your favor, but this year, there is no good compromise. The first humbling hit occurred with that late Spring kill frost, and we’ve been drenched and pruned every day since. And when it is not raining we are staring at a pink sun and breathing in air that's just not quite right. Quite frankly, growing food this Summer sucks. However last Summer was hard too. Ray reminded me recently of last Summer’s drought and crazy winds. While people were vacationing and lounging around their favorite swim holes (remember those dreamy blue skies?), we were all thirsty and moving around irrigation lines, watching crops dry up and die. We prayed for rain, and it came 1 year later in the form of bucket loads upon our heads and pools at our feet.
Clearly, I am feeling pretty doom and gloom this week as climate change is moving fast and it is impossible to look away.
However, as noted above, we gave our lives over to farming a while back now and that’s not gonna change. We are still pumped on growing all the Summer faves and we just gotta learn to adapt and be more mindful with every step along the way.
In other news this week, we are totally overwhelmed with cucurbits! And I can not stress enough the urgency to pickle all your cucumbers and grill all your squashes.
As far as flood relief goes, and the massive financial hit that many farms are experiencing, please know that we are working on a plan to help, and I’ll pass around info as we navigate that.
FARMY FOODIE PRO-TIPS:
IT’S PICKLING SEASON YALL! Here are my 2 fave recipes and pickling tips followed by the very best, most refreshing after work meal.
Pickling and Fermentation 101
Presented by Jeffrey Yoskowitz of The Gefilteria
author of The Gefilte Manifesto: New Recipes for Old World Jewish Food
Lacto-Fermentation vs. Vinegar Pickling
Lacto-fermentation, also known as saltwater pickling, is a traditional preservation method that utilizes the natural bacteria found on vegetables and fruits in order to preserve them. Vinegar pickling, also known as quick pickling, by contrast, utilizes vinegar to destroy all bacteria found on vegetables and fruits, thereby preserving them in the process.
With lacto-fermentation, we create an ecosystem for Lactobacillus (the same bacteria found in yogurt) to thrive and convert carbohydrates (sugars) into lactic acid. The acid acts as a natural preservative. The end result is not only delicious, but healthy—it aids in digestion and boosts the immune system.
4 Essentials of Lacto-Fermentation
Salt: The salt brine regulates fermentation by enabling positive bacterial growth and inhibiting negative bacterial growth. Use kosher salt or sea salt, nothing with added iodine!
Spice: Add your desired pickling spices to saltwater to infuse flavor into brine. Tannin-rich leaves—such as bay leaves—help keep the crunch. Garlic, dill, mustard seeds, coriander, peppercorns, chili peppers and cinnamon sticks are standards.
Produce: Choose the freshest, thinnest cucumbers possible. Kirby is your best choice variety, but you can replace cucumbers with green beans for similar flavor results and a consistent crunch.
Patience: The true process of fermentation involves waiting as the bacteria goes to work. Be sure to keep your jar in a moderate temperature space (65-75 degrees F). Keep your vegetables under the salty brine, too. Anything above the liquid may get a tad bit moldy. Note that mold happens often, and it’s ok! Anything white can simply be scraped away/cut off of the veggies. The rest will be just fine. Once your pickles are at their desired flavor point, place them in the refrigerator to stop the fermentation process and keep them there and enjoy.
Recipe for Crisp Garlic Dilly Beans or Cucumbers
Fill a pint sized jar with water (2 cups). Add 1 heaping Tbsp kosher salt and shake or stir to dissolve the salt fully.
Place cucumbers or green beans in the jar (as many as will fit! Squeeze them in tightly!), along with 1-2 bay leaves, 1-3 cloves chopped garlic,
2 sprigs of dill,
and 1/2 tsp seeds such as mustard seeds, peppercorns, coriander seeds, etc. If needed, add more water/salt mixture (same ratio) and cover the veggies, leaving at least an inch between the liquid and the top of the jar.Seal the jar. After the first two days, “burp” the jar. Check them daily after that. When you like the flavor, transfer the jar to the fridge. Enjoy!
(quick) DILL PICKLES from the cookbook TART & SWEET
4 cups white vinegar
2 cups water
¼ cup kosher salt
4 ½ pounds cukes
PER JAR:
3 cloves garlic
3 dill heads or 4-5 dill sprigs
1 tablespoon yellow mustard seed
1 tablespoon brown mustard seed
1 teaspoon dill seed
1 teaspoon black peppercorn
Bring the vinegar, water, and salt to a boil in a medium reactive pot.
Stir to dissolve the salt.
Place Garlic, dill, and spices in each hot jar. Pack cukes in as tightly as possible without crushing.
Pour in boiling brine, leaving ½ inch headspace. Make sure the cukes are submerged in brine.
ANOTHER RECIPE I STUMBLED ON… Calls for caraway instead of the mustard seed… I am actually leaning towards caraway seeds rather than mustard for my next pickling adventure because that classic caraway flavor found in rye bread or saurkraut seems completely appropriate and potentially awesome here.
2 lbs cucumbers, halved lengthwise, seeded and chopped
1/2 cup plain fat-free Greek yogurt
3 tablespoons fresh lemon juice
2 small garlic cloves
1/2 cup extra-virgin olive oil, plus more for garnish
1 tablespoon chopped dill, plus sprigs for garnish
Kosher salt
Pepper
Directions
In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.
Make Ahead
The soup can be refrigerated overnight.
Notes
The soup can also be served as a sauce for grilled meats or used as a salad dressing.