We Ve Been Spending These Rainy Days Inside Sorting and Washing Winter Squash, Cleaning

March 7, 2005

We’ve got pickling cukes in the box this week. They are lovely and crunchy for fresh eating, but if you’re up to making some pickles, we’ve got them in bulk in the webstore.

Simple Sautéed Swiss Chard

1 bunch Swiss chard

1 pinch of salt and pepper
2 teaspoons melted butter
1 tablespoon vinegar or lemon juice

Rinse chard; separate stems from leaves. Cut stems into 2-inch pieces; cut leaves crosswise into 1-inch strips. To a saucepan add 2 teaspoons melted butter. Add stems to pan; saute about 5 minutes. Add leaves; cook another 5 minutes. Add remaining 2 teaspoons butter and pepper. Mound in center of serving plate and drizzle with vinegar or lemon juice.

Easy Countertop Pickles

6 small, firm pickling cucumbers
1 large clove garlic, unpeeled
Big hunk of fresh dill, including seed heads, if available
1 generous tsp pickling spice
1/4 cup kosher salt
1/4 cup white vinegar
2-1/2 quarts water

Wash the cucumbers and place them in a large nonreactive (ceramic, glass, or stainless steel) bowl. Cut the unpeeled garlic in half, and add it to the bowl along with the dill and pickling spice.

In a pot, place kosher salt, white vinegar and water. Bring to a boil and boil for 2 minutes. Pour the hot brine over the cucumbers, and weight down with a plate or two, or another bowl, to keep the cukes submerged. Leave on the counter for at least 24 hours, and up to 48 hours. The longer the cucumbers sit in the brine, the more sour they'll get.

Pack the cucumbers into any type of jars, and pour in enough brine to fill the jars. Cover tightly, and refrigerate; they will last 3-4 weeks.

Cherry Tomatoes and Boccancini Salad

2 cups cherry tomatoes
1 pound bocconcini (small mozzarella balls)
1 tablespoon chopped fresh oregano or basil, plus whole leaves for garnish
2 garlic cloves, minced
1/4 cup olive oil
Salt and pepper
Slice each of the cherry tomatoes in half and toss in a bowl with the bocconcini, herbs, garlic, oil, salt, and pepper. Serve on a platter with herb leaves.

News From the Farm

Looking for friends and foodies to help us toast the new cooler! We’re hosting a long table dinner at Northbrook Farm. Saanich Organics went out on a limb this spring to put in a new cooler and packing room at Northbrook Farm. Our chef friends promised to help us raise funds to pay for this new infrastructure, and their solution was to put on a fundraising dinner for us. Tickets are $50 each and they will be well worth it. Beautiful local organic fare from the farm, and beer from Hoyne brewery. We’re really looking forward to it. Tickets for sale in the webstore and can be delivered in your box! Please consider coming out and raising a glass with us.

818-5807

1438 Mt Newton Cross Road, Saanichton V8M 1S1