Pickles & Peppers Recipes

recipes-sep-3-2015-archived

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.

Pickled 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.

Billy Mills’ Bread & Butter Pickles

This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.

Ingredients:
7 cucumbers, sliced
5 white onions, sliced
1 green pepper, chopped
1 sweet red Bullhorn pepper, chopped
¼ cup salt
Crushed ice

Pickling solution:
2½ cups white vinegar
2½ cups granulated sugar
1 tablespoon mustard seed
1 teaspoon celery seed
¾ teaspoon tumeric
¼ teaspoon cloves

Method:
1. Prepare vegetables and place in a large bowl. Mix in salt and ice, then place in a cool place and let stand for at least 3 hours. Drain.

2. Mix pickling solution, add to drained vegetable in a large pot or kettle. Bring mixture to a boil, remove vegetables to canning jars immediately and cover in the hot liquid; seal.

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