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Let them eat Vegetables!


Hail Citizens of City Fresh!

We are cresting the summit of Week Five, ready to plant our flags (or forks, as the case may be) into this week's array of cruciferae and cucurbits.

Speaking of curcurbits (that's the Family classification for gourds), it's time once again to make refrigerator pickles! Pickling cucumbers are on the shares this week, along with the necessary accompaniments of dill and garlic. You'll probably have enough for a wide-mouth jar full. Try it out and see if you don't want to order a Pickle Pack for next week to do a whole root cellar full. Here's how:

Wash and slice your pickles (slices, sandwich stacker-style, spears - whatever you want).

In a saucepan, combine ¾ cup vinegar, ¾ cup water, and 1 tablespoon salt. Bring to a simmer.

On the counter, dole out spices into your jar (or jars, if necessary). I’d use sprigs of fresh dill, ½ teaspoon black peppercorns, ¼ teaspoon crushed red pepper, and 2 cloves garlic, peeled. Arrange your pickles in your mason jar. Pack 'em in there nice and tight.

Now pour your brine (that’s the simmering water/vinegar/salt on your stove) into the jars, over your pickles, leaving about a ½ inch of space at the top. Tap the jar on the counter to dislodge any trapped air bubbles. Screw on the lids, and allow to cool. When the jar is room temperature again, place in refrigerator.

Your pickles will be ready to enjoy in about 4 days time and will last about a month in the fridge. To make canned pickles to store on a shelf, it's basically the same process, except you want to sterilize your jars and do a hot water bath after they're filled, with the jars at boiling for about 5 minutes, or as recommended by the USDA.

Beets are in both shares again this week, which reminded me of a gorgeous hors d'oeuvres a friend brought to my weekend barbecue: roast beet slices with goat cheese, olive tapenade, and alfalfa sprouts on slices of ciabatta. Everyone ate them all up! I don't even have a recipe for them or a picture! But you should make them for your next get-together.

I've been continuing with my favorite method of lunch involving wilted greens with sauteed onion, radish, and squash, and topped with poached eggs and cracked pepper. I feel all healthy and stuff about it. And it plates so well that I feel like a fancy lady while eating my lunch to boot. I did discover, however, that Alton Brown's method of poaching eggs is flawed. The less I stirred the water, the better they formed, but the timing seems to be everything. I'll keep trying! Whatever the method employed, eggs are a fantastic companion to many vegetables, (much like cheese and butter). 

Remember to share your recipes and photos on our Facebook, Instagram, and Twitter! We love to hear your great ideas!

Peace and veggies,

Anna Kiss Mauser-Martinez
City Fresh
In the shares...
Pickling Cucumbers
Yellow Squash

Pickling Cucumbers
Cucumber x2
Yellow Squash
Green Beans
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