Spiced Pickled Pears

Pears pickled with spices

I can hardly believe the CSA season is drawing to a close–especially since I still have remnants of previous weeks’ fruits and vegetables lurking in the fridge!  I’m preserving what I can, including the pears from last week’s fruit share. This is an adaptation of a recipe in Lianna Krissoff’s book Canning for a New Generation, which is a lovely seasonally-organized guide to home preserving. These sweet-and-sour pears will join the summer’s radishes and cucumbers as part of a pickle plate before Thanksgiving dinner, and I’ll make some into a relish to serve with roast pork this winter. Read on for the recipe. –Moriah Simmons Continue reading

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Curried Ramen with Pickled Squash and Beans

Curried Ramen with Pickles and Beans

There are most likely quite a few value conscious CSA members out there.  I know that I am certainly one of them.  During tough economic times, budgets can be tight and time can be short.  For me, time spent in the kitchen can be a joy, but I can’t spend hours in the kitchen every night.  So there are plenty of times that I want something quick and inexpensive.  However, I am loathe to turn to cheap processed foods.  Instead, I’d rather think about what I can create from what I already have in my refrigerator or pantry, and create authentic, wholesome flavors from simple and fresh ingredients.

{Recipe after the jump.}

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The Easiest Radish Pickles

Radish Pickles after 2 days

Radish Pickles

I love radishes, but I can only eat a couple raw in one sitting. Faced with two bunches this week, I needed to preserve some so they won’t go to waste. A little salt and vinegar draw some of the bite out of radishes while leaving them crisp. As an added bonus, after a few hours, the radish skins stain the whole batch bright pink. I served these to some friends this week, and even the radish-haters of the group admitted that these were surprisingly good. The only downside is that now I’m out of radish pickles. -Moriah

{Radish pickles recipe after the jump.}

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