Category Archives: pickles

Fresh Sweet Corn Relish: a “no cooking needed” recipe!

picture of recipe ingredients
The ingredients, with option olive that I did not use for the market demo

In honor of the summery weather and full harvest time, I made a fresh corn relish highlighting a number of veggies along with, of course, fresh corn. It was a bit hit! And, for once, I made the recipe as written. Well, almost. <grin>

Quick, easy, tasty, it can be a side dish, a dip, a topping or garnish for fish, (salmon comes to my mind) pork, or whatever strikes your fancy. Here it is, with a few notes.

2 cups fresh corn kernels from the cob (I used 4 ears) *
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced tomatoes
1/3 cup deseeded, deveined, finely diced jalapeno or other hot pepper.**
1/2 cup white vinegar
2 tablespoons chopped fresh basil (or 1 tablespoon dried – use the olive oil if using dried basil)
1/2 teaspoon minced garlic
1-2 tablespoons olive oil (optional)
salt & pepper to taste

* Click HERE  for a video showing how to get kernels off the cob without the mess!

**I used moon peppers, more commonly called Bishop’s crown peppers, from Flats Mentor Farm.

Toss together the corn kernels, finely diced red bell pepper, red onion, tomatoes, and hot pepper.

picture of fresh corn relish
Ready to eat!

Mix the vinegar, salt, pepper, and basil together in a separate bowl and then add to the veggies and toss to cover.

It is ready to eat, but you can also store, covered, in the fridge for up to 4-5 days or more, but keep an eye on the tomatoes!

samples in cups

Keeping Things Cool: Cucumber Blueberry Salad. And Quick Pickles!

Cuke and blueberry salad ingredients

How hot was it? We don’t need to relive that. 🙂 But, cucumbers worked well as the star ingredient of the WFM cooking demo on July 20! And, since all our produce farmers had plenty of cukes and/or blueberries for sale, a cucumber and blueberry salad seems a good choice. Plus, I brought back the Quick and Simple Pickles recipe from last August with just a minor twist, using maple syrup from our own Ackermann’s Maple Farm as the sweetener.

Fill the pint jar to the brim!

First, click HERE for the link to the Quick Pickles recipe. I followed it as is except I used a scant tablespoon of maple syrup instead or the two tablespoons of honey I used last summer. The original recipe calls for up to two tablespoons of sugar, buts notes the sweetener as optional. Oh, I used pickling cukes. I tried a bite and found the peel to be bitter. It would not matter when using a heat pickling technique, but I opted to peel them for this recipe.

Now, on to the salad! So easy! I used regular cucumbers and followed this recipe except for changes noted:

Cucumber Blueberry Salad
1 cucumber (10 inches long and 2.5″ diameter or so)
2 cups (1 pint) fresh blueberries
2 tablespoons thinly sliced scallions
2 tablespoons olive oil
1+ tablespoon lime juice (I used freshly squeezed lemon juice)
1+ tablespoon rice vinegar (or type of your choice)
½ cup coarsely chopped cilantro or parsley leaves, loosely packed (I used parsley)
¼ teaspoon salt
1⁄8 teaspoon black pepper
½ cup (2 ounces) crumbled feta cheese, optional (No feta used but a great addition!)

Of course, adjust all seasonings/ingredients to taste!
 

Peel cucumbers if/as desired. With a sharp knife, cut the cucumber in half lengthwise. With the tip of a spoon, scrape out the seeds
Cut into thin slices. In a large bowl, toss cucumber, blueberries, scallions and. In a small bowl, whisk the olive oil, lime (or lemon) juice, parsley or cilantro , salt and pepper. Pour over the cucumber mixture and toss to combine.
Sprinkle with feta cheese, if desired (you could use a stronger vinegar if using feta). As I always say, use all recipes as a guideline. What tastes best to YOU is what matters. That and supporting our farmers and vendors, of course. Enjoy!

Recipe From the August 19 Market Day: What A Pickle! One Brine Works for Many Veggies

This past Saturday Suman presented a super tasty way to add flavor to any meal while using any or all of the many vegetables in season in the middle of August.

Click below and read on for the brining recipe and technique (it is easy!) as well as some interesting background about pickling.

Market Day – What a Pickle!