CSA Share Week 17

Cherry Tomatoes 

Slicers Tomatoes

Hot or Sweet Peppers 

Okra

Mint

Watermelon Radish

Baby Bok Choy

Tiny Green

Onion

Three-ingredient Quick Pickled Watermelon Radish

Ingredients

• 1 watermelon radish , peeled and shredded

• 1/4 cup rice vinegar (or apple cider vinegar)

• 2 tablespoons sugar (or maple syrup)

Instructions

1. Combine apple cider vinegar and maple syrup in a large bowl. Mix well. Add radish and toss. Let sit for 10 minutes in the fridge.

2. Add a pinch of salt onto the radish and toss again right before serving.

3. Store the rest of the radish in an airtight jar for up to a week.

Melinda’s Pickled Okra

(You can use this basic pickling recipe to pickle any veggies.)

Ingredients

• 1 quart fresh whole okra

• 1 grape leaf or horseradish leaf or a pinch of ground alum (for crispness)

• 1 garlic clove

• 1 spicy chile pepper 

• 1 sprig of dill seed head or any other herb you might have handy

• A pinch of turmeric

• 2 cups filtered water

• 1 cup apple cider vinegar

• 2 tablespoons of sea salt

Directions

1. Stuff the grape leaf into a quart, wide-mouth mason jar.  It should be tight but not squished.

2. Add garlic clove, turmeric, chile and dill. Okra needs to be at room temperature so if they just came out of the fridge let the jar full of okra warm up to room temperature before adding the brine.

3. Prepare brine by mixing the water, vinegar and salt and bring it to a boil.

4. Pour boiling brine in the okra jar to fill up just before the rim.  Push any floating okra down into the brine and immediately cover with a tight lid with a canning ring.

5. Turn the jar upside down until cool, then flip up right.

6. You can test the seal of the jar by pushing on the middle of the lid. If it pops up after it is pressed then it is not sealed so store in the refrigerator. If it doesn’t pop up it is safe to store in the pantry for upto a year.

7. For crispy pickles eat in the first 4 weeks. For a more brined pickle wait 4-6 weeks.