As summer wanes and we begin to gather up the last of the heat-loving crops, ‘tis now the season for pickling! With a bevy of produce at your disposal—including cucumbers, heirloom zucchini and tomatoes, plus a myriad of colorful peppers—this week’s box is full of crisp, pickle-friendly fare, plus recipe ideas courtesy of the Hugh Acheson’s charming Pick A Pickle cookbook. Also included: Fresh accoutrements like locally-made peanut butter and cinnamon raisin bread, a full dozen eggs, and a perfectly-balanced French Bordeaux wine to sip whilst flipping through recipes.
Here are a few recipe ideas for the week:
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
These addictive peppers are wonderful for snacking, or served over burgers, tacos and sandwiches.
Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.
Summer Vegetable Frittata
Packed with peppers, potatoes and sweet onion, this easy frittata boasts incredibly fresh flavor.
Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.