FIELD NOTES:

Summer always feels like it’s at its fullest right before it starts to slip away - just like our harvest. Just as the farm and our crops are reaching their most abundant season I always begin to see fall on the horizon, reminding me how fleeting abundance can be. 

That's what makes this the perfect time to begin preserving!  We’re not talking about sauce (yet!) A quick fridge pickle is one of the simplest ways to capture a little bit of summer to stow away. Taking just a few minutes, you can take whatever's freshest and turn it into something crunchy and vibrant. It's a small ritual that lets you savor today's bounty just a little longer (usually 3 or so weeks!)

HOW TO EAT YOUR VEGGIES

Basic Refrigerator Pickle How To:

Ingredients

• 1 cup white vinegar or apple cider vinegar (I like to mix 50/50)

• 1 cup water

• 1 tablespoon kosher salt

• 1 tablespoon sugar (optional, but helps balance the acidity)

Directions

1. Bring the vinegar, water, salt, and sugar to a simmer, stirring until the salt dissolves.

2. Pack your vegetables into a clean jar.

3. Add your herbs and spices.

4. Pour the hot brine over the vegetables until fully covered.

5. Let cool to room temperature, then refrigerate.

6. For the best flavor, wait at least 24 hours before eating. Most quick pickles are even better after two or three days and will keep in the refrigerator for up to a month.

Choose your flavor adventure: 

Classic

• Garlic

• Fresh Dill

• Mustard Seeds

• Whole Coriander Seed

• Peppercorns

Mediterranean

• Oregano

• Garlic

• Lemon peel

• Black peppercorns

Asian-Inspired

• Fresh ginger

• Garlic

• A splash of rice vinegar (replace part of the white vinegar)

• Sesame seeds (add after pickling)

Sweet Heat Watermelon Rind

• Cinnamon stick

• Fresh ginger

• Whole cloves

• Red pepper flakes

What to Pickle: 

Watermelon Rind:

When you finish a watermelon, it's easy to think the job is done once the sweet pink flesh is gone. But generations before us knew there was still plenty left to enjoy.

Pickled watermelon rind has been around for centuries. Preserving fruits and vegetables in vinegar or brine was a practical way to make the most of a harvest long before refrigeration. In the American South, pickled watermelon rind became especially popular during the 19th century, when home cooks looked for ways to waste as little as possible. The crisp white rind (usually headed for the compost pile today) turned out to be perfect for soaking up a sweet and tangy pickle brine.

It's a good reminder that preserving isn't just about saving food for later. It's also about seeing value where we might otherwise overlook it.

Onions:

Pickling onions softens the bite of this sharp and pungent veggie into something crisp, tangy and a little bit sweet. Bringing brightness to everyday dishes like tacos, sandwiches, burgers, grain bowls and salads - they are a perfect way to make any meal feel special. 

Kohlrabi and Beets

These veggies can be tough to crack for many folks. But they both make a beautiful pickle. Kohlrabi with its natural crunch does best sliced matchstick style. Once pickled it’s the perfect addition to a summer stir fry or tofu bowl! Beets take a little more work but are a classic favorite. You first have to peel and boil these babies before jarring and pickling but that sweet brine is just the ticket to taking off the earthy edge most are averse to! 

Other great pickling options:
Carrots

Green Beans

Cabbage

Fennel

Zucchini

….oh yeah….cucubers are great too :)

FARM HAPPENINGS: Flower Tour

Come join our flower team in the fields this Saturday for an evening of snipping and sipping! We’ll have kombucha and soft cider for purchase at the farm stand or BYO libation and some snacks to boot for a happiest hour of merry-making amongst summer’s most bountiful blooms! 

We’ll take a spin about the farm on a tractor drawn wagon ride and end our tour in the flower fields to get a deeper look into the no-till operation that brings all the blooming beauty to our farm.