As expected, a week of travel meant that I did not do much cooking this week. Here’s what I was able to make.
Here’s the before and after of the jalapeños I pickled
The gloves are key to protect your hands from any residual burning! I’ll clean out seeds from the top rings of the pepper closest to the stem, but leave the ones shown here pretty much as-is.
The entire bag I got made one very full quart jar. I heat the brine from this recipe to dissolve the salt and pour it over the peppers.
Another week where I won’t be able to do much in the way of cooking, so this will be a very short list. Hopefully the squash will keep until next weekend when I can figure out how to best use them!
I also pickled the radishes and dried the grape tomatoes in the dehydrator this weekend. The tomatoes will either be diced and frozen or turned into sauce, I haven’t yet decided.
Back row from left: Yellow Tomatoes, Centercut Squash, Yellow Peaches, Plums, Green Okra
Front from left: Slicing Cucumbers, Red Radishes, Red Grape Tomatoes, Green Leaf Lettuce, Little Sweetie Cantaloupe, Escamillo Peppers
(True story, when I was lifting my basket out of the shopping cart while leaving the store after my pick up this week, a peach fell out of my basket, bounced down a stair, and rolled down the sidewalk, stopping just short of 6 lanes of traffic. You definitely know I walked down there, dusted it off, and took it on home with me. I washed it, peeled it, cut out the bruised part and I plan to eat it over cottage cheese for breakfast tomorrow! No peach left behind! 🙈)
CSA in the Suburbs 