- Farm Store/CSA
OK, so I didn’t use the blackberries but you can eat them whilst you make these 2 recipes, and there isn’t a cauliflower in the box this week but we have plenty of them in the store! That being said, these 2 recipes use all of the Local Farm Box in just a coupe hours, and you can enjoy the flavor from these fresh vegetables for the rest of the year in the form of Giardiniera! (pronounced JAR-DIN- AIR-AH) An Italian-style pickle that has many variations, this recipe is adapted from the USDA Home Canning website and is quite vinegary so that it is shelf-stable. You will not need all the jars or all the brine, but it is always best to have more than you need when canning so that you do not have to stop midway through to sterilize more jars or make more brine.
12 pint size Mason jars
1 head Cauliflower, about 1 ½ Pounds
1 bunch small Carrots, about 12 ounces
2 small white onions, about 8 ounces
Handful of Green beans, about 6 ounces
Stems from 1 bunch Swiss Chard, about 6 ounces
1 small Fennel bulb, about 6 ounces
4 medium Zephyr Squash, about 1 Pound
3 Cups Tarragon Wine Vinegar
4 ½ Cups White Vinegar
3 Cups water
¾ Cup Pickling Salt
5 Cups Sugar
5 teaspoons Celery Seed
3 Tablespoons Mustard Seed
1 teaspoon Clove, about 16 each
2 teaspoons Chili flake
2 teaspoons whole Black Pepper
12 small Bay leaves
Chop all vegetables into bite size pieces. Place in a container with ice cold water and submerge. Allow to soak for several hours.
Heat oven to 375F. Prepare canning jars by washing and drying and ensuring that they are spotless. Arrange jars on a baking sheet and then place in the oven for 10 minutes to heat fully and sterilize. Also heat lids in simmering water in a saucepan.
Bring canning waterbath for processing jars to a boil.
Combine all brine ingredients in a large pot and bring to a boil. Add the vegetables and cook for 1 minute, then strain out the vegetables (keeping the brine of course!) and pack into sterilized jars along with a small Bay leaf – ensure that the jars are packed tight but leave ½ inch headspace. Pour brine into each jar, leaving ½ inch headspace. Top each jar with lid and ring and tighten until firm but not too tight. Place jars in waterbath and process for 10 minutes. Remove and let cool to room temperature. Allow to infuse for several days before placing in refrigerator to enjoy.
TOMATO, POTATO & CORN SALAD with BEET VINAIGRETTE
This Summer vegetable salad contains a gluten-free & vegan recipe for croutons! So easy to make and delicious as a crispy topping for salads, you can use it to enhance any salad – especially a Caesar-style salad.
2 Red Potatoes, about 1 pound
1 bunch Beets, roots only, about 1 pound
2 large Tomatoes, any variety
4 ears of Corn, kernels removed
2 Cucumbers, peeled, about 1 pound
½ Cup + 2 Tablespoons Blended Oil
¼ Cup Bragg’s Nutritional Yeast
2 Tablespoons Lemon Juice
5 teaspoons prepared Horseradish
1 Tablespoon Salt, divided
1/8 teaspoon ground Black Pepper
¼ Cup sliced herb – any variety
Oven 400F – convection fan on if possible
Bring a saucepan of salted water to a boil and add corn kernels. Blanch for one minute and then strain out the corn and allow to cool. Cut off both ends of beets and peel, cut into even sizes and place into a saucepan. Cover with water and simmer for 18-22 minutes until tender (depending on size). Meanwhile, peel potatoes and chop into ¼ inch dice, toss with 2 Tablespoons of oil, 1 teaspoon of salt, and sprinkle with nutritional yeast before placing on a greased baking sheet and into the top third of oven. Bake for about 15 minutes, turning halfway through for an even crisp and golden exterior. Whilst beets & potatoes are cooking, cut the cucumber in half lengthwise and use a teaspoon to remove the seeds before slicing into crescents. Chop the tomato into ½ inch cubes. Place cucumber, tomatoes & corn in a mixing bowl and sprinkle with 1 teaspoon salt. Toss to combine and then place into a strainer to drain excess juices. When beets have cooled sufficiently, cut into ¼ inch dice (you should have about 2 Cups). In a measuring jug add lemon juice, horseradish, 1 teaspoon of salt, black pepper and then drizzle in remaining oil (1/2 Cup) as you whisk the ingredients together. Mix the beets into the vinaigrette. Place corn salad on a platter, top with beet vinaigrette and potato croutons. Garnish with sliced herbs and serve.