In the Bags: Pickling Cukes, Basil, Zucchini, Yellow Squash, Garlic, Kale, Sweet Corn
This is pickle season. I mean, it can be pickle season anytime, in that you can pickle veggies of any season, but what I mean pickling cukes are in season now. My pickling cukes this year were a combination of fail: direct seeded outside extremely late, half eaten by something before they really took off, and of course slugs took the remainder. Luckily, Erin grows some awesome picklers. There will be bread and butters, dill relish, sweet relish, garlic dills… all given as holiday gifts in a few months.
I am clearly not a card-carrying pickle hater. That said, I pretty much don’t eat any of the cucumbers I put up. Processed pickles are good – far beyond any storebought ones – but I think the best pickle is a crispy, cold one. I am firmly in the camp that believes cucumbers are best when they are fresh and not when they are cooked. Hence, I am a fridge pickle devotee.
My fridge pickle recipe is simple: 1) Fill jar with spices, about 1 teaspoon each of your choice of fenugreek, coriander, mustard, dill, garlic, red chile flake, etc. 2) Fill jar with cucumbers, sliced in coins or spears 3) Fill 1/3 with vinegar. Since these are fridge pickles, you can stray from the 5% white vinegar mandate. 4) Fill 2/3 with water. 5) Cover, refrigerate for at least a week before tasting.
Basil: Pesto & Infused Vinegar
A very double duty kind of use. The basil leaves go into the food processor with toasted nuts (usually cashews), the last of the garlic scapes, salt, pepper, and enough olive oil to blend everything together. I freeze it in ice cube trays or small portions. When I defrost it, then I add more oil and parmesan before serving.
But you don’t get just basil leaves in your CSA. You also get stems, and sometimes flowers. These go into a quart jar of vinegar for later use in salads, vinaigrettes and marinades. What’s your favorite early summer CSA use?