Recipes From Sustainable Agriculture

 

  • 3 yard bird Eggs
  • 1 onion from the garden
  • 1 clump chives from the garden
  • 1 "Aunt Betty's Walking Onions" from the garden
  • 1 clover garlic
  • 1/4 cup butter
  • 1 tablespoon sea salt

Saute onions, clove and chive in butter.  Stir in the rest of the sliced vegetables along with a sprinkling of sea salt.  Keep covered, over moderate heat until the vegetables have softened slightly and begun to  release their moisture--about five minutes.  Uncover and turn up the heat to boil off some of the excess liquid  (the rest can go in with the eggs and milk). 

Pickles from the H. S. C. Community Garden

Visit the garden and harvest 2 or 3 pounds of our organic produce.  You can use pickling cucumbers, green beans, cauliflower, turnips, beets, carrots, broccoli, asparagus, snow peas, radishes, onions, celery and  other crisp vegetables. Vegetables to avoid are summer squashes, mushrooms, potatoes and tomatoes (although green tomatoes can be used).   If you would like to preserve greens, make sauerkraut with cabbage and add finely chopped greens.  For this recipe, I chose the vegetables that I love and that looked great the day I was gathering them.

Ingredients

1 cauliflower

1-2 turnips

1-2 beets

1 cup green beans

2 dried hot chili pepper

2 cloves garlic, peeled

1tsp. black peppercorns

2 tsp dulse flakes

Rinse all vegetables well, removing all dirt.  Peel beets.  Chop cauliflower into bite size pieces.  Slice turnips in half, then cut into thin (1/4 inch) slices.  Do the same with beets.  Cut the stem end of the green beans off, then place them in boiling water for 5 minutes.  Green beans are the only vegetable that need to be boiled before being preserved.

Add 5 cups of filtered water to the Perfect Pickler:  Then whisk in 8 tsp of Celtic Sea Salt.  Allow the salt to dissolve.  Add spices: chili peppers, garlic, peppercorns and dulse flakes.  Then add the chopped vegetables.  Bring the level of the brine up to the bottom edge of the lid of the Perfect Pickler: ( Refer to the instructions that come with the Pickler if you have any questions)  Inset the spacer cup and push down flush to the rubber gasket so that a little bring flows over the spacer cut.  If needed, add more vegetables or water so that a little over flow will occur.  Snap the lid closed.'

Add tap water to valve lock and fill bottom bulb in each column (see illustration in pickler directions).  Snap on red cap.  Insert the vale lock into hinged lid about half inch deep until snug.  Place the Perfect Pickler on a small plate.  Keep cool and out of direct sunlight.  In 4 days, place the perfect Pickler in the refrigerator to completely chill.  When pickles are cool, ope the jar and enjoy! Store the pickles in the refrigerator

This Perfect Pickler for sale on line at www.celtic-seasalt.com 

 

 

 

 

 

"Make Our Food Our Medicine and Our Medicine Our Food"

 

 

                                                                  Djuna Dirlam-Raab

 

 Recipes From Sustainable Agriculture End of Page