Refreshing Summer Snack, Quick Pickling Veggies

I was asked to do a demonstration at the Yogi Tree next week, so I came up with an assortment of quick pickled veggies. Since I don’t like zucchini raw, this was the first time I tried to pickle it. It turned out to be very tasty, and I like the texture.

Here’s what I used.

From the garden: rosemary, mint, and nasturtium flowers.

From the Organic farms: green beans, zucchini, garlic, and biodynamic allspice.

From my cabinet: turmeric, real salt, white vinegar, and toasted sesame oil. (all organic)

Two 24 oz, mason jars. Make sure to sterilize the jars.

For the brine: Fill one jar with half water and half vinegar. Pour it into a pot and add 2 tablespoons of salt, and other spices you want. Some people add a little sugar to balance out the salt and vinegar. You can also add more or less salt.

Pack the two mason jars with washed and chopped veggies. I chose to boil the green beans for 3 minutes, and then add raw zucchini on the top. Just zucchini would be good too. Then, a little crushed garlic, rosemary, and nasturtium flowers.

Boil the brine, and then pour it into the jars. That amount of brine should cover two jars. If it’s a little short, just add a little vinegar or water to top off the jars. Then add a little oil on top. Shake the jars. Usually, it’s good to wait at least 2 days so the flavors have time to absorb. It’s nice to give the jars some shaking each day.

This should last at least two weeks.

Advertisements

Jumping for Joy over the best foods growing in California

Maybe I’m a little obsessed with food, especially new fruits and vegetables I haven’t tried before, but when it comes to healthy, vibrant, rare tropical fruits, and biodynamic greens, I can’t imagine anyone not jumping for joy over it. I get such pleasure to not only make this incredible food available to people who love it, but to express our love and appreciation towards the people growing it. For a long time, it’s been very rare for me to buy a mango, coconut, or papaya at Whole Foods. I’d rather not, but sometimes, I gotta give in to my sons’ longing for some mango slices for school.

However, just recently I found the most incredible small farms, growing sub-tropical fruits in southern California. I want everyone to know that when they’re taste buds are craving something a little exotic, they can do better then picking up fruits at the supermarket. We have growers local to us providing the most wonderful varieties of tropical fruits you won’t find at the store. Some fruits I didn’t know existed. When you find something so rare, pure, and delicious wouldn’t you want to share it?

Here’s some of what I got to see.

Jaboticaba Berry Tree

It was dark out, but here’s what it looks like. The berry’s grow on the branch, not the stems! It’s so cool!

Image

 

One of my new favorite things is, Babaco Papaya! The way it looks growing on the tree, the way it tastes, awesome!

Image

 

The first coffee plant I’ve ever seen in person. I had no idea coffee could grow out here. I also didn’t know that I could eat it like a berry and spit out the bean. Excitement overload. This was before I saw the banana tree! I’ll take a picture of that next time.

Image

The last picture I want to show you is some delightful little veggie treats from Skyline Organic Farms in Topanga, Certified Biodynamic. Looks like I just harvested lunch out of my garden, but better.

Image

We’re making this available to our members, by creating a box of tropical fruits and avocados, called the Paradise Box. The fruits come in small supply, so we’re very lucky to be able to get this. As far as the biodynamic farm, we’re making a special add on available, where you can get a cute little mix of these tasty, super high nutrient veggies. (example picture is on our website)  We cater to many different needs, offer the best available, and are always looking for more wonderful people growing incredible food.

The evening ended with the first fig of the season, a moment to remember. No time for a pic, but I can tell you it was full of beauty. I look forward to that first bite of a fig every year, something I love about eating seasonally.