Do you like the taste of old-fashioned, crunchy sour and half-sour pickles? At the Chubby Muffin Community Kitchen this week, we made a batch of these wonderful pickles using fresh, local cucumbers from Pomykala Farm. Here are a few steps from the process (from a batch I made ahead at home to bring in to sample):
Washing cucumbers and soaking them in cold water for an hour to get ready for pickling.
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Do you like the taste of old-fashioned, crunchy sour and half-sour pickles? At the Chubby Muffin Community Kitchen this week, we made a batch of these wonderful pickles using fresh, local cucumbers from Pomykala Farm. Here are a few steps from the process (from a batch I made ahead at home to bring in to sample):
Washing cucumbers and soaking them in cold water for an hour to get ready for pickling.
Our family looks forward to Thursdays at the Intervale all year.
We bring a picnic blanket, some fresh cut-up veggies and dessert, and then enjoy a picnic with American Flatbread slices and whatever else looks good (the pulled pork sandwiches from Bluebird have been delicious).
Our family looks forward to Thursdays at the Intervale all year.
We bring a picnic blanket, some fresh cut-up veggies and dessert, and then enjoy a picnic with American Flatbread slices and whatever else looks good (the pulled pork sandwiches from Bluebird have been delicious).
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Almond sponge cake with fresh, local berries
Here’s an almond sponge cake that’s delicious with heaps of berries, honey, and freshly whipped cream on top. Use any berries you have…raspberries, blueberries, currants, you name it. (This is also delicious in the winter, with pears steamed in cider and ice cream).
Almond sponge cake with fresh, local berries
Here’s an almond sponge cake that’s delicious with heaps of berries, honey, and freshly whipped cream on top. Use any berries you have…raspberries, blueberries, currants, you name it. (This is also delicious in the winter, with pears steamed in cider and ice cream).
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On Tuesday, I taught my 2nd class at the Chubby Muffin Community Kitchen. Eleven participants made honey-sweetened raspberry jam with Adam's Berry Farm raspberries and we canned it together so everyone could bring jars home.
Honey-sweetened raspberry jam
On Tuesday, I taught my 2nd class at the Chubby Muffin Community Kitchen. Eleven participants made honey-sweetened raspberry jam with Adam's Berry Farm raspberries and we canned it together so everyone could bring jars home.
Meg visited Adam's Berry Farm recently, and has this to report:
I didn’t grow up in a farming family. My parents grew a few gnarled tomatoes each year and that was the extent of my agricultural experience as a kid. And yet, each July, we’d go out to the U-Pick blueberry farm for a few flats of berries.
Blueberries ripening in the sun
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Meg visited Adam's Berry Farm recently, and has this to report:
I didn’t grow up in a farming family. My parents grew a few gnarled tomatoes each year and that was the extent of my agricultural experience as a kid. And yet, each July, we’d go out to the U-Pick blueberry farm for a few flats of berries.
Blueberries ripening in the sun
