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Did you know Suzie’s Farm delivers in San Diego five days a week? Not only that, several acres of our farm in San Diego’s Border State Park is dedicated to custom growing for the specific needs (and imagination) of our local chefs. Can you say boutique and convenience all in one breath? You don’t have to. Just say Suzie’s Farm. Visit our Chef's Page to view our delivery schedule and learn more about our partnership with restaurants.
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Dill
Next week we’re going to start harvesting the Sugar Snap Peas. I know, it’s not quite as exciting as riding Space Mountain, but try to understand what this means. Spring time salads! Fresh stir fry! Grandma’s baked and crunchy casseroles! Down at Kiki Town, we’re blessed to have a plethora of veggies available year round, unlike many other places in the US that can’t even grow flowers in the winter, BUT as you know, even we get a little stir crazy with all these winter greens and herbs. I found this killer recipe on Epicurious and my mouth started watering this morning because everything it calls for is literally sitting in the field waiting to be plucked, washed, meticulously prepared and devoured. Check it out!
INGREDIENTS:
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill
PREPARATION:
This side dish would pair beautifully with roast lamb or salmon (if you’re into that). To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill.
Serve and smile!
Herbs • Dill • Root Vegetables • Radish • Peas • (1) Comments • Permalink
It’s soon going to be cucumber season, which automatically makes our mouths crave for dill pickles. Mmmmm. Savor that sensation.
Try your skill at pickling- it’s really becoming a lost art and I think for how simple and sustainable it is, everyone should maintain the practice.
Ingredients:
5 3-4 inch pickling cucumbers
2 cups boiling water
1 1/2 Tablespoons salt
1 Tablespoon pickling spices*
1 teaspoon dill seeds (or 1 head of dill weed)
1/2 cup vinegar (we used mostly white with 2 Tablespoons malt added)
1 large clove garlic
*Pickling spices include things like
mixed black and yellow mustard seeds
coriander seeds
dill seeds
carroway seeds
whole cloves
black peppercorns
cumin seeds
fennel seeds
bay leaves, crushed
(You don’t have to include all of these but definitely mix a bunch in)
Procedure:
Boil a kettle of water. Fill a 2 cup glass measuring cup and use the rest to sterilize a glass wide mouth one quart jar and lid (reusing a pickle jar should work or the widest shortest quart jar you can find.)
Make brine by adding the salt and garlic to the measuring cup. Let that cool to handling temperature. Then thoroughly scrub and trim the ends off of the cucumbers. Drain the jar and lay it on its side to stack in the cukes. Stand the jar up and sprinkle in the spices and vinegar. Pour in brine to fill the jar. If the jar is not full and the pickles are not floating, add just enough boiled water until they float.
It’s important to keep them fully submerged but they want to float, so try to find a small ramekin or something to weight them down with. We ended up using a small plastic funnel which pushed them all under but stuck out of the top of the jar. We then covered the funnel with a small plate. Otherwise, you will need to turn the top pickles daily to ensure they get fully brined.
Leave the jar in a warm place to begin fermenting. You will see small bubbles forming within 24 hours. This is a natural part of the process, and this ratio of salt and vinegar prevents nasties from growing. We didn’t get lots of bubbling, and after just 4-5 days days the bubbling subsided. At this point, some of the pickles sank to the bottom of the jar, but otherwise seemed normal. Move the pickles to the fridge and wait a week to eat for the best flavor. We were so excited, we ate them all within a week, and even then they kept getting saltier. Next time, we will move them to another jar with a lighter brine (1 teaspoon salt ).