Beans, cooking greens, CSA, Fermentation, Lacto-fermentation, Mason Jars, preserving, radish salad, radishes, sour cherries, Summer, traditional fermentation, wine 5:49 AM
I see now that I wrote about my projects last week, but failed to explain what was in our CSA box. Well, we got 1 bunch beets, 1 bunch radishes, 2 quarts sour cherries, 1 pint blueberries, 1 pint wax beans, 3 cucumbers, 3 small zucchini, and a head of red leaf lettuce.
We'll start with the beets. I separated the greens from the roots and will be making roasted pickled beets ala Alton Brown's recipe . I usually fiddle with recipes and make them my own, but this one is SO GOOD that you'll eat the whole jar in one sitting. Trust me.
The beet greens were stored in the refrigerator and later chopped and sauteed along with chopped swiss chard, bacon, salt and pepper, and a sweet onion. We ate this with a loaf of crusty bread and it was a perfect light dinner on a 90 degree day!
At this point, I actually had 2 bunches of radishes waiting to be eaten. I did a separate post dedicated to this because I came up with a radish salad idea that takes the bite out of radishes. And I was PROUD of it!
The blueberries were eaten before the day was out.
The sour cherries were pitted and made into Blackcap/Sour cherry wine (it's still bubbling on the counter!).
I made the wax beans plus about a quart of green beans from my Mom's garden into Dilly Beans! I wait all year to make these!
The cucumbers were eaten whole by my husband and kids.
The lettuce was washed, chopped and kept in a bag in the refrigerator for easy green salad making.
AND the zucchini will be grilled tonight in oil and garlic to go alongside some BBQ chicken.