Hope's Edge Farm Weekly Market Stand Hours:
Wednesdays 3:30pm-6pm
Thursdays 10am-12:30pm
Please bring your own bags!
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Happy Autumn! The leaves are beginning to change colors and the weather has cooled. The Fall crops are here and it really is a season of plenty. The above photo represents the products of a typical day in the Hope's Edge Farm kitchen. I am continually inspired by how easy preserving seems the way Tom does it: on the side amidst farm tasks, with a bubbling pot on the stove while he harvests carrots or a batch of jardinere in the canner between putting the sheep out and washing the beets. If you weren't inspired by last week's email, check out the recipes below for some farm favorites!
Here's what you can expect to see at the farm stand this week:
hot peppers, red peppers, hakurei turnips, delicata squash, spaghetti squash, melons, celeriac, eggplant, watermelon, ground cherries, cherry tomatoes, tomatoes, new potatoes, carrots, chard, kale, beets, cabbage, scallions, garlic, shallots, yellow onions, leeks, pick your own flowers, and of course herbs by request. . Pastured eggs and locally produced Heiwa tofu will be available as well. Some quantities will be limited.
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This Week's Recipe: Jardinere (Italian Pickled Vegetables)
1/2 head cauliflower
5 carrots
2 large red bell peppers
baby onions
10 ribs celery (I substitute more cauliflower, because that's my favorite part!)
4 serrano peppers (optional)
6 cloves garlic, halved (1 to top each jar)
6Tbsp olive oil (1 Tbsp to top each jar)
In the bottom of each pint jar place:
1/2 tsp oregano
1/2 tsp coriander seed
1/4 tsp yellow mustard seed
1/4 tsp fennel seed
1/4 tsp black peppercorns
1/8 tsp celery seed
1 bay leaf
1 clove garlic
Brine:
4 cups apple cider vinegar
4 cups water
2 Tbsp salt
- In a large bowl, pour 1/4 cup salt over vegetables and enough water to cover. Soak 6 hours or overnight.
- Place dry spices in each jar (amounts listed are per pint jar).
- Rinse and drain vegetables and divide among 6 pint jars. Pack tight. Add 1 clove garlic (cut in half)
- Boil water, vinegar and salt. Pour over vegetables, leaving 1/2 inch headspace.
- Add 1 Tbsp olive oil to each jar. Wipe jars and seal.
- For a fresh pickle, let sit 2 days at room temperature, then refrigerate. Keeps 2 weeks. Alternatively, to can for longer storage seal and boil in hot water canner for 10 minutes. Keeps 6-12 months.
Bonus Recipe: Caraway pickled beets
1 quart beets (about 2 lbs), cooked
1 small onion, sliced
1 Tbsp caraway
1 cup vinegar
1/2 cup water
- Heat vinegar and water.
- Pack dry ingredients in a hot quart jar, leaving 1/2 inch headspace.
- Process 10 minutes in a hot water canner. Do not open for at least 6 weeks.
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