Farm Notes
Happy Friday friends! It’s been a wildly busy week around here, with our biggest farmstand week yet (by far) and heaps of beautiful spring veggies headed out the door to folks in our community. It was also my birthday this week, and we celebrated by going out on our first real restaurant date in over a year! For folks who live around us in NC, we love Oakleaf in Carrboro… it’s a hidden gem with an incredible menu that changes every day, and I can attest that the chef really does source from and support local farmers.
And if you’re a farmstand customer, you hopefully received a big announcement from me yesterday that I’m excited to talk more about here… starting in mid-June, we will be transitioning away from our current farmstand model to a more traditional CSA-style farm. Why the change? The honest answer is that while I have loved our weekly farmstand where folks can place customized pre-orders each week…. the reality is that the added time and complicated back-end logistics that come with this farmstand model are not sustainable long term, especially as I start needing to slow down a bit during my pregnancy! Thankfully, everyone has been super supportive and understanding thus far, which I am incredibly grateful for. It’s exciting times around here, and I’m proud of how well everything is growing thus far, and I have a feeling this summer will be our most abundant and delicious yet.
For our local friends who might be interested in signing up (or anyone interested in how we’re organizing our CSA), you can find ALL the details about our Summer CSA right here. And some good news for Farmbelly Club members interested in becoming a CSA member… to make sure that y’all get a spot in the CSA (I have a feeling we will sell out), I’m giving Farmbelly Club members early access to sign up! As a thank you for your continued support, I will email out the link to sign up for a CSA share around 6pm on Sunday, May 23rd (regular sign-ups will open at 9am on Monday, May 24th).
Last but not least, a reminder that our next Farmbelly Club Zoom Q&A session is THIS SUNDAY, May 23rd @ 3-4pm EST! During these calls we get to hang out, get to know one another, and I'll answer any and all of your questions about growing + cooking good food. Here is the Zoom link to join, and you can submit questions ahead of time here.
Whew! That’s all I have for now. Keep reading the learn all about the art of making quick pickles…!
Kitchen Notes
Last night I hosted another mini virtual cooking class for Farmbelly Club members, all about making quick pickles! Watch the full cooking lesson via our Facebook group here, or you can watch via our Google Drive folder here.
Quick pickles are a super easy (and delicious) way to preserve your seasonal produce, and it’s perfect for transforming any veggies that may be languishing in your fridge into something colorful, crunchy, and nourishing.
Quite simply, quick pickles are made by covering vegetables with an acidic brine, which prevents any bad bacteria from growing. Quick pickles are always stored in your refrigerator, and the cool environment in the fridge acts as a second line of defense against any bacterial growth.
The foundation of every pickling recipe is the vinegar-based brine, which usually has just four basic ingredients: 1) VINEGAR for acidity, 2) WATER to cut the harshness of the acid, 3) SUGAR to balance the acid and 4) SALT for flavor. Once you get the basic formula down, the pickling possibilities are endless! Below is a full rundown of exactly how to make your own quick pickles:
INGREDIENTS + EQUIPMENT
1 pound of fresh seasonal vegetables (such as cucumbers, carrots, cauliflower, green beans, summer squash, radishes, asparagus)
Optional seasonings: fresh herbs, whole spices, garlic, lemon zest, ginger, etc.
2 pint-sized (or 1 quart-sized) wide mouth jars with lid
Brine Ingredients
1 cup vinegar (such as white, apple cider, or rice wine)
1 cup water
¼ cup sugar
1 tablespoon kosher salt
INSTRUCTIONS
Prepare the jar: Wash your mason jar and lid in hot soapy water, rinse and let air dry.
Make the pickling liquid: Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
Prep the vegetables: Wash + dry the vegetables, peel (if necessary) and cut vegetables into desired shapes/sizes.
Pack the vegetables and flavorings: Pack the vegetables, herbs/spices/aromatics into the jars in layers, making sure there is a 1/2 inch of space from rim of the jar to the tops of the vegetables. Pack as tightly as you can without smashing.
Pour brine over the vegetables: Carefully fill each jar to within 1/2 inch of the top with the brine. Note: this recipe makes enough brine for 2 pint-sized jars, or 1 quart of pickles.
Remove air bubbles and seal jars: Gently tap the jars against the counter to remove air bubbles. Top off with more brine if needed. Screw on lids until the rings are tight.
Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. These will taste good after 48 hours, but are much better after a couple days to a week. Keeps for at least a month – the cleaner you keep the jar, the better!
Tried and True Quick Pickle Combinations
Classic Cucumber: Cucumbers, Red Onion, Peppercorns, Dill, Garlic
Carrot + Cauliflower: Cauliflower, Carrots, Roasted Red Pepper Flakes, Peppercorns, Garlic
Citrus + Fennel: Fennel, Radishes, Lemon Zest
Spicy Radish: Daikon radish, Red radishes, Ginger, Red Pepper Flakes
Okra: Okra, Red Pepper Flakes, Garlic, Peppercorns, Cumin
Today’s Stats
Low temp: 52F
High temp: 81F
Sunrise: 6:07am
Sunset: 8:21pm
Moon phase: Waxing Gibbous
Additional notes: Clear, sunny, and warm all day.