CSA Cooking: Salad Pickles (aka Waste Prevention Pickles)

salad pickles two jars

Like many of the recipes I’ve posted on this site over the years, this pickle is a highly practical one. It’s not really a looker, and it probably won’t be the thing you tuck into gift bags, but it has the ability to use up a lot of produce, and makes edible many of the scraps and bits that might have otherwise ended up in the garbage.

I also appreciate it because all the various vegetables are chopped into similar sizes, so you can spoon it directly into vinaigrettes, or pasta, grain, or potato salad with zero additional work.

scapes and asparagus

Every time I make a batch, it is different. The version you see pictured here included asparagus, garlic scapes, kale stems, and broccoli stems. At other points in the year, I’ve made it with various green/purple/wax/flat beans, chard stems, fennel, minced zucchini, radishes, and the thick stems from beet greens. Essentially, you gather up things of similar densities, chop them into small bits, and pickle the heck out of them.

This is a great one to have in your back pocket when your garden starts producing like crazy, or your CSA share becomes unmanageably abundant. This batch was made with some of the goodies from the Philly Foodworks box I got back in the beginning of June (I’ve been meaning to post this recipe for a while now).

chopped veg for pickles

I call it a salad pickle because I find that it most often gets used in a salad of some kind. In other regions of the country, you might find something similar being called a relish or chow chow (I don’t think anyone would hang the title piccalili on this one, but you never know).

salad pickles close

Typically when I make this pickle, I keep things simple and add just mustard seed, red pepper flakes, and garlic cloves for flavor. This time around I skipped the garlic cloves because so much of the vegetable matter was made up of garlic scapes. It would also be good with dill seed, coriander seed, and black peppercorns. I make mine without any sweetener, but a little sugar or honey in the brine would be just fine.

Do any of you make something similar?

Continue Reading →

Comments { 29 }

July Canning Classes: Goodwill at Homefields & Christina Maser Co.

tomatoes for honey sweetened jam

It feels a little hard to believe, but I only have two classes left to teach this month (summer seems to be flying by!). Both of these classes are out in the Lancaster area of Pennsylvania. If you’re within a couple hours drive, it’s a great region for a day trip! Here’s all the info!

This Saturday, July 18, you’ll find me at Goodwill at Homefields Farm (Manor Township – 150 Letort Road, Millersville, PA). The class is from 10:30 am to 12:30 pm and we’ll be making spiced nectarine jam. I’ll also talk about boiling water bath canning, best practices, and pantry storage. To register, contact Heather Conlon-Keller at 717-808-7060 or heather@homefields.org. Class fee is $22 per person, payable to Homefields.

Next Saturday, July 25, you’ll find me in Lancaster City, at the Christina Maser Co., talking about tomatoes. In this very hands-on class, we’ll make both cold packed whole peeled tomatoes and hot packed crushed tomatoes. Everyone will go home with samples from the class, a tomato canning how-to packet, and the knowledge to do it again. The class is from 10 am to 1 pm and costs $65. Click here to sign up.

To sweeten the deal, our friends at Fillmore Container are also giving away a stainless steel canner to a one participant in this class. More details about that are here.

Comments { 0 }

Giveaway: Spicy Preserves from PRiMO

three jars of Primo

One of the more interesting preserving trends I’ve noticed in recent years is that of taking sweet jams and jellies and making them spicy. Sure, people have been making pepper jellies for years, but it wasn’t until the last decade did you start to see companies bringing things like sweet cherries preserved with smoked peppers to market.

raspberry jam interior

This week’s giveaway comes to us from PRiMO, a preserves company that specializes and excels in the arena of sweet heat. All their preserves are made by hand in small batches with good ingredients and are designed to be balanced. The goal is not to wipe out your tastebuds with heat, but instead to enhance the flavors of the fruit with complementary chiles.

Primo stamp

The giveaway is one three-pack of preserves to a single, very lucky winner. Winner will get to choose the three preserves from PRiMO’s current stock (I highly recommend the Raspberry Habanero). Here’s how to enter.

  1. Leave a comment on this post and tell me how you add spice to your preserves. Are you a pepper jelly fan? Do you do apricot with red pepper flakes? Have you tucked ancho chiles into cherries? Inquiring minds want to know.
  2. Comments will close at 11:59 pm eastern time on Saturday, July18, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, July 19, 2015.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Vic from PRiMO sent me the preserves you see pictured above for tasting and photography purposes. No additional compensation was provided for this post and all opinions expressed here are my own. 

Culinary Nutrition Conference – A Free, Online Event


In the craziness of the last few weeks, I realized that I haven’t made mention of an event that I’m part of that is happening tomorrow. Called the Culinary Nutrition Conference, it’s a free, online one-day event featuring an array of speakers talking about health, nutrition, and cooking and food. This event is being hosted by Meghan Telpner (you may know her from her book The UnDiet) and the Academy of Culinary Nutrition.

Now, I realize that some of you might think that a conference about nutrition isn’t for you (and at first, I wasn’t sure I was the best fit to participate). However, if the conversation that Meghan and I had is any indication, it’s really an event for people who love food and are looking to be inspired to eat better and more deliciously.

If that feels like it resonates, I do I hope that I’ll “see” some of you there!

Comments { 0 }

Links: Berry Jams and Cucumber Soup

box of open jars

Last week was intense. Between the photo shoot for the new book, finishing edits on the manuscript, recording audio for a new podcasting project, and also staying present and focused for my husband and mother-in-law as they dealt with her health struggles, I ended the week feeling pretty spent. I’ve spent most of today cleaning up the apartment, doing some closet purging, and trying to get myself back on track.

Here are a few of the links I’ve collected for you!

peaches in jars

No giveaway winners this week, because the MightyNest giveaway is still in progress. If you haven’t entered yet, now’s the time!

Comments { 1 }

Small Batch Peach Jam for Live Online Class

cut peaches in a bowl

Tomorrow night at 8 pm eastern time, I’ll be teaching my third live online class of the summer. For this one, I’ll make a small batch of peach jam and talk about how to preserve summer stonefruit without making yourself crazy. During the first class, a participant suggested that I make demonstration recipes available ahead of time, so that if you so desired, you could can along with me. So that’s what I’m doing!

This is the recipe I’ll be making on Monday night. You’ll want to have your canning pot prepped, your peaches peeled and chopped, and your sugar measured out. The rest we’ll do together.

And just to be clear, you don’t HAVE to can along with me to take the class. However, I do love the idea of all of us making the same thing at the same time.

When: Monday, July 13 at 8 pm Eastern Time
Where: Your living room, kitchen or office, via Concert Window
Cost: Pay what you wish

Continue Reading →

Comments { 7 }