Posts tagged cucumbers
Get Pickled!

Market folks love pickles. We love to talk about our pickle recipes. We think everyone should pickle. It's so easy, especially refrigerator dill pickles.

Jenelle from Old Homestead Farm and I have been making this recipe for years. It is perfect. It is simple. It is delicious. Super crunchy! And once you get a few jars going, you can add more cukes (farmer lingo for cucumber!) to the mix to reuse the pickling juice. Or, you could add other produce - broccoli, cauliflower, zucchini, pretty much anything.

Plus, I have a guilty obsession - applesauce from Whiskey Hollow. I'm swimming in quart jars to reuse from my applesauce obsession. If you've not tried it, well, the more for me! Hint - they are great pickle jars too!

So here's a link to the recipe for Refrigerator Dill Pickles from Once Upon a Chef. Unlike other recipes that I fuss with, add a little more of this, little less of that, this is one that goes untouched. Its that good!

So, be sure to pick up fresh Kirby cukes and dill from the market and you're all set for pickle glory! Remember, these are fresh refrigerator dill pickles, no hot water bath processing. Easy!

Summer Slaw

Prepping your ingredients for the slaw is just a quick chopping of the cabbage and cukes. When slicing the cabbage just slice around the core. For the cukes, cut length-wise into quarters, and then slice away.

And now for the shelling. I do love shelling peas, its nothing you can hurry, you simply sit and shell, and relax. I shelled a basket of peas probably about one and a half cups, worth every minute. I steamed the shelled peas for about 4 minutes in a steamer, and then ran under cold water to cool quickly.

Sliver the mint leaves

All good - all green! I was at the Eagleview and Malvern Farmers Markets last week and picked up:

  • Conehead cabbage from Down to Earth Harvest, one because I just love the shape of it, and two for it's sweet flavor - perfect in slaws! One head for this recipe
  • English Cukes from Kneehigh Farm, who can resist, the first of the season! 3, but they were small. 
  • Sweet shelling peas from Old Homestead Farm - love peas, and actually love shelling them! One basket
  • Mint - about 6 - 8 good sized leaves

And yes, I'm making slaw with all three of them and bringing it all together with a maple mustard lemon vinaigrette!

Combine all of the ingredients in a dressing container and give it a good shake. I mean really shake it - you want the mustard to emulsify the dressing to keep it from separating. Shake a little more - perfect - you're there!

For the Maple Mustard Lemon Vinaigrette:

  • 1 Tbsp Whiskey Hollow maple syrup
  • 1 tsp Whiskey Hollow maple mustard
  • 3 Tbsp Kastania olive oil
  • lemon juice, about 1/3 cup
  • salt and pepper

In a big bowl toss the sliced cabbage, cukes, cooled peas, and mint - mix it up good - but don't smash those precious peas! Pour on the dressing to taste - you may need all of it - go ahead - use it up! Toss some more! Let it sit for about 30 minutes to really incorporate the flavors. Then have at it - crunchy and delicious - and, good for you too!

I served this up with a chicken that I got from Canter Hill Farm, spatchcocked and semi de-boned whole chicken that was marinated in lemon juice and grilled to juicy perfection. Had full intentions to share that with you too but dinner got away from me. Guests arrived. Bourbon sours were served, and well, you know the rest of the story. Take my word, it was delicious. More on spatchcocking in another post.

the daily dish: Spring - Cucumber Turnip Salad with Mint Vinaigrette

Welcome to the daily dish, - simple food, local rootsrecipe suggestions from the farmers market featuring the freshest ingredients available. Each week we'll feature a special recipe highlighting ingredients available at the Growing Roots Farmers Markets.

Shopping List: 2 cucumbers, one bunch Hakurei turnips, one bunch mint, olive oil and honey. 

Our feature dish: Cucumber Turnip Salad with Mint Vinaigrette

Spring has arrived so get your taste buds ready. The tender herbs of the season are here to wake up your mealtime. This week we're teaming up mint from Old Homestead Farm's greenhouses with some of their delicious hothouse cucumbers, absolutely perfect in every way so early in the season; and Hakurei turnips, sweet little orbs of goodness. 

Prep the veggies first. Cut the leafy greens from the Hakurei turnips and reserve for another purpose - I steamed mine and added them to a power bowl. Have a food processor - this is the perfect dish to use it as it can make quick work of slicing the veggies and prepping the dressing. Use the slicing blade to slice the turnips and the cucumbers. 

And now for the vinaigrette - and back to the food processor. This whole dish is made using your processor - you'll only need to wash it once! Put a big hand of mint into the bowl of the food processor, add 1/4 cup lime juice (you'll need to get this from the grocery, sorry), 1 tablespoon honey (I used a dark honey from Exton Bee Co.), a sprinkling of salt and grind of black pepper. Put the lid on the processor and whirl; slowly adding 1/2 cup of olive oil. Now this is going to make more dressing than you'll need for this recipe, you're welcome! It is so delicious you'll be putting it on everything! Pretty too!

Place your veggies in a shallow bowl and pour on just enough dressing to coat. I used about 3 tablespoons. Gently toss the veggies to distribute. Taste it - spring - right - it tastes like spring! A nice addition to this would be radishes for a pop of color. Have some goat cheese on hand - a crumble would be great. If you tried the recipe, please feel free to leave a comment!