Say Hello to Summer and a Quick Pickling Workshop this Saturday!

summer cucumber

It’s a big week here at Vegetable Husband! Summer veggies are in full swing, and Margie and I are doing a fun demo at the East Point Farmers Market on Saturday!

The market runs from 9am until noon in downtown East Point, just two blocks away from the MARTA station. Margie and I are going to be there representing Vegetable Husband and we’re going to show you how to make basic refrigerator pickles! What I love about the pickling recipe I have planned is that it’s very bare bones, so you can get creative with seasonal veggies, herbs, and spices to pickle basically all year round. I hope we’ll see you there! Check out the website for directions and more info here.

We haven’t had too many days with scorching temperatures yet, but the summer bounty is certainly here! Here’s what’s coming in this evening’s basket:

  • parsley
  • squash
  • carrots
  • cucumbers
  • potatoes
  • Swiss chard
  • blueberries

I’m going to assume that, like me, you devour those fresh local blueberries too fast to actually cook with them, so here are some recipes that use the other ingredients in this week’s basket!

Roasted Summer Veggies with Chimichuri

Veggie Roast Ingredients

  • all of the summer squash from your basket, diced into 3/4″ pieces
  • 1 bunch of carrots, diced into 3/4″ pieces
  • all of the potato from your basket, diced into 3/4″ cubes
  • 1/4 cup olive oil

Chimichuri Ingredients

  • 1 cup of fresh parsley, stemmed and chopped
  • 4 cloves of garlic
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • salt and black pepper, to taste

Directions

1. Preheat the oven to 425F before you begin prepping your veggies.

2. In a baking pan, toss the veggie roast ingredients together and bake for an hour to an hour and a half, stirring every 15 minutes, until the potatoes are tender and the veggies are just a little bit browned.

3. Meanwhile, toss the chimichuri ingredients in the blender or food processor and blend until smooth.

4. Serve the veggies topped with the chimichuri.

Go here to print out this recipe.

Gingered Chard Topped with Peanut Cucumber Salad

Salad Ingredients

  • 1/4 cup rice wine vinegar
  • 1 teaspoon local honey or organic sugar
  • Sriracha sauce, to taste
  • 2 teaspoons organic soy sauce
  • 2 cucumber, diced
  • 1/2 cup peanuts, crushed

Chard Ingredients

  • 2 tablespoons sesame oil
  • 1 bunch of Swiss chard, chopped into bite-sized pieces. You want to chop the leaves and the stems, but separate them.
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2″ piece of ginger, minced
  • 1 tablespoon organic soy sauce
  • 1-2 teaspoons of Sriracha sauce, or to taste

Directions

1. In a medium bowl, whisk together the vinegar, honey, Sriracha, and soy sauce. Add the cucumber and toss to coat well. Set this aside to marinate while you make the chard.

2.. Heat the oil in a large skillet and saute the chard stems, onion, and garlic for a few minutes, until the onions turn translucent.

3. Add the chard leaves, ginger, soy sauce, and Sriracha and cook for a few minutes more until the chard leaves turn tender and bright green.

4. Serve up the chard on each plate, then top with the cucumber mixture and finish it off with some of the crushed peanuts.

Go here to print out this recipe.

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