CSA week 11 2020: heavy on the vine crops like squash and cucumbers. This is great news, since I want to do some pickling. Starting next week, we’re moving to Friday distributions, by the way.
Making pickles is easy! In the simplest variation I know, I pack sliced cucumbers and some dill seed (or maybe a dill flower) into a large Mason jar, then sprinkle in some salt and add vinegar. Cover, shake, and store in the fridge: Wait a day or two, and BOOM, you have pickles. I’ll give you the link below; I follow the recipe from Smitten Kitchen.
Be careful, by the way: refrigerator pickles are fantastic if you have room for a quart jar (or two) to hang out in your refrigerator for up to 3 weeks. If you’re short on fridge space, you might want to put pickles up in jars with a boiling water process.
CSA week 11 veggies:
- a large bag of young mixed lettuce (soooo good!)
- 2 ‘8-ball’ round zucchini
- 1 yellow summer squash
- a very nubbly summer squash
- a pint of cucumbers
I’m planning a salad Niçoise soon, since I need to use up last week’s green beans. I’m going to be doing some canning – for my part, maybe some relish from the summer squash? And some baking – definitely zucchini bread. What will you do with your veggies this week?
zucchini and/or yellow summer squash
- roasted summer squash with garlic and Parmesan from Kalyn’s Kitchen
- classic cheesy sausage-stuffed boats from Barefeet in the Kitchen
- best-ever zucchini bread from Simple Bites (with or without chocolate)
- ready for some for canning? Zucchini-pepper sweet relish from Food in Jars by way of Simple Bites
- grilled zucchini ribbons with pesto and white beans from Smitten Kitchen
- quick and amazingly easy refrigerator dill pickles from Smitten Kitchen
- refrigerator bread & butter pickles also from Smitten Kitchen
- simple dill pickles (water bath process, puts them up in jars)
- how about a Greek horiatiki salad?
- or maybe a Japanese sunomono salad?