The contents of a box like this one just beg to be turned into refrigerator pickles. You should have just enough cucumbers for this recipe. You’ll use a pepper or two, and if you’ve still got an onion around (mine are all gone – sadly), then you’ve got most everything you need. This makes a sort of bread-and-butter pickle. Other fresh refrigerator pickles don’t use sugar and add garlic and dill to make a kosher style pickle. There’ll be a million recipes online.
This recipe came from Southern Living magazine. Delicious with greens and goat cheese or use it as a marinade for pork or chicken.
It’s a great use for the Pepper Jelly recipe on our site!
Those gorgeous peppers make me think it’s time to make pepper jelly. If you think you won’t use it, see the next recipe for a yummy vinaigrette. If you don’t have enough peppers in this week’s box, maybe you still have a few from last week? Or save this week’s and cross your fingers we’ll have some in next week’s box.
This is a recipe from Linton Hopkins of Restaurant Eugene.
This recipe was first published in Fine Cooking magazine.
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured Read More…
Loved getting cucumbers back again – perfect for a Greek salad. This one came from seriouseats.com but there are a million variations. This one salts the tomatoes and cucumbers to get rid of some of the water, and rinses the onion to calm a little of its bite.
A quick and easy way to cook those green beans, courtesy of Prevention magazine.
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about Read More…
Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Joe Truex of Watershed demonstrated this recipe Labor Day weekend at the Morningside Farmers market.