I haven’t said too much about our farm share lately, suffice it to say our fridge is constantly full of greens and other stuff. We’ve gotten quite a few carrots and beets, which are delicious. Last week I tried a beet-potato pancake for dinner and it was great. Shredded beets and potatoes are simply seasoned with salt and pepper and smushed into a pan with melted butter in it. When it’s nice and browned you turn it over (carefully!) and let it cook another ten minutes. The color of the shredded beets was beautiful-a sort of clear magenta. Unfortunately, I did not take a photo. I had hoped to be able to can the beets and carrots, but they are a low acid food and not suitable for boiling water processing, which is all I’m up to attempting. I’m a bit overwhelmed by the eggplants, though. I did look back here and see what I made last year and made that (stuffed eggplant), which was good. I also made sage pesto for the freezer and carrot-leek soup for the freezer.
The other night I made a pavlova with fresh peaches and blueberries. It was heavenly. We had Mary Lynn to dinner and she described it as “oxygen for my stomach.” We kept eating and eating it because it is like air. And then we stood up and realized we ate too much. In fact, next time I make a pavlova I’m going to drastically cut the sugar in the meringue. The recipe calls for 1 1/4 c sugar, but I don’t think it needs to be that sweet. Oh, and I flavored mine with a few drops of almond extract. Here it is:
Here is the meringue going into the oven (I piled it onto a 9 inch circle of parchment paper to make it easy to make a nice circle.):
Now, on to the pickles. We got a lot of cucumber this week and I thought it was time I started canning. You’ll recall that last summer I made spaghetti sauce and canned it. Well, I’d like to try my hand this year at pickles, salsa, peach chutney, and other stuff. It seemed pretty straightforward and easy. Though I have now learned it takes forever for the water to boil in the giant canner so I should start that like a half hour ahead of time.
Preparing the pickle mixture was easy enough, it was just sliced cukes and onions salted, rinsed, drained, and then a mixture of vinegar, sugar, spices boiled and then you added the cukes to it. That mixture got put into hot jars and then they were processed. All of my jars did seal, so that’s good. I’m a little worried though about air bubbles. I followed instructions to press the air out of the stuff before I put the lid on, but later I saw a couple little bubbles rising up when I took them out of the canner. So will they spoil?? It says to let them cure for 4-6 weeks before even trying one. Now, I do not actually like pickles, so I probably won’t be the best judge of flavor (but maybe I’ll love my homemade bread and butter pickles??). If Paul deems them delicious we’ll keep a couple and then the rest will be lovely gifts for people. Here is the beautiful end product: