Heart soaring, eyes seeking, my summer addiction gets a hold of me. I inhale the fresh cilantro, bite into the crunchy radish I wiped on my sleeve and then leisurely munch on a fragrant mint leaf – filling my mouth with fresh summer flavor. Yes, I am addicted to Farmers’ Markets; their chaotic sounds and robust aromas, their farmers weathered faces, calloused hands and kind voices– I find the markets assault on my senses addicting! I just can’t stay away! Of course I then end up with loads of produce at home. Feathery dill and crunchy cucumbers and carrots, fuzzy apricots, leafy beets, purple shallots and delicate cilantro all rest on a tray, washed and scrubbed - awaiting their fate…
Four industrious hours later, the production line in my kitchen comes to a halt and I behold my bounty: pickled roasted beets, refrigerator dill pickles, apricot-thyme jam, pickled roasted shallots, crunchy root vegetable salad are all laid out on my counter in their colorful glory. How about that?
Would you care to join my addiction and share the spoils?
Find Recipe for Apricot-Thyme Jam at Simple Bite:http://www.simplebites.net/honey-sweetened-apricot-thyme-jam/
Savta Orah’s Refrigerator Sun Pickles
Makes 4 1qt jars2 lbs. cucumbers, scrubbed, rinsed and cut in half or sliced thin
1 bunch fresh dill
8 medium garlic cloves, peeled & smashed
2 small Serrano pepper, halved, or a jalapeno
10 cups warm water
10 tablespoons kosher salt
4 1qt wide mouth mason jars with lids
1. Wash jars and lids in hot soapy water, rinse well and then dry. (Best to sanitize them in dishwasher). At the bottom of each jar place 2 generous sprigs dill, 1 sliced garlic clove, 1/2 pepper. Layer choice cucumbers in the jar and top with the same combination of dill, garlic and pepper.
2. Combine water and salt and whisk well until the salt has been absorbed and is no longer visible. Top cucumbers with salt water to within 1/2" of jar rim. Top with lids and screw tightly.
3. Place jars in a sunny spot for 1-2 warm days, turning jars over occasionally. Store jars in fridge for up to 3 weeks.