Monday, September 3, 2012

Bakbraken Acres CSA Newsletter
Vol. 12
 September 4, 2012

            The whisper of autumn on the wind has given the space to take a breath, come up for air from the intensity of summer. Although the hot days are not over and the harvest is still bountiful the seasons are beginning to change indeed. The fall cabbages, broccoli, and Brussels sprouts are in and nestled in their cozy bed of straw mulch. Early September always reminds me that it is time to pickle, whether it be cucumbers, beets, carrots, okra, or beans you never regret that jar of pickles come winter. 

Recipe from Moosewood cookbook
Makes 4-6 servings

1 medium onion, chopped
2 medium peppers, cubed
2 summer squash, cubed
1 eggplant, chubed
4 cloves garlic, crushed
2 medium tomatoes, in chunks
1 bay leaf
1 tsp basil
1 tsp. marjoram
1/2 tsp oregano
dash of rosemary
3 tbs red wine
½ cup tomato paste
2 tsp. salt
black pepper to taste
¼ cup olive oil
freshly chopped parsley

Heat olive oil in a large, heavy cooking pot. Crush garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant and wine. Add gerbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes, and tomato paste. Mix well. Continue to stew until all the vegetables are tender. Just before serving mix in parsley. Serve on a bed of rice, pasta, polenta, or in a bowl with some good French bread. Top with grated cheese and black olives.

Asian-Inspired Quick Pickles
Recipe from
 Your choice of: cucumbers, sliced beets, baby carrots, or okra
1 chili pepper
1 cup seasoned rice wine vinegar (look for a brand that uses sugar instead of high fructose corn syrup, Trader Joe’s makes a good one)

2 limes, juiced
3-4 scallions, chopped (greens and whites)

2 garlic cloves, sliced
4 sprigs of mint, chopped
1/2 teaspoon salt
Pack the cucumber spears into a quart jar. Slide the chili pepper down in among the cucumber spears. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, scallions, garlic cloves, mint and salt. Pour over the cucumbers. Using your fingers, poke some of the garlic slivers, mint and scallion down amidst the cucumbers. Screw a lid on the jar, and holding the over the sink (in case of leaks) invert the jar and give it a good shake, in order to distribute all the delicious bits.
Let your pickles sit in the refrigerator for at least 24 hours before eating.

No comments:

Post a Comment