We got some nice exposure in an article in the Guardian as a result of a workshop happening with the PEI Food Security Network which we will be present at. Other CSA farmers, interested parties, and former sharers will also be present.
We're expecting to have extra berries after our CSA sharers have gotten theirs. If you would like a crate or two for making jam, or maybe just a couple boxes for snacking, please give us a call. They are $4.50/box, $54/crate.
To make chive blossom vinegar we trim off the flowers from chives and
soak them in vinegar for a couple weeks. The chive flowers infuse the
vinegar with a garlicky flavour and a beautiful pink hue. This can be
used as a flavoured vinegar for salad dressings, dips, to sprinkle on
fish or fries, or for a bowl of cucumber slices.
A ready batch.
The light shining through the pink vinegar. So pretty.
We have cucumbers. If we get rain this week we will have a lot of cucumbers. Our favourite types of cucumbers are Marketmore and Poona Kheera they are both tasty and make great pickles. Poona Kheera also can be used in stir-fries and chutneys. It is an unusual cucumber it has a white to yellow skin that changes to brownish red as it matures. Eat it as you would any other cucumber. A little grand-daughter of one sharer loves Poona Kheera so much at three years old she would gobble down a whole cucumber. Here is a recipe that we use:
Aunt Anna’s Mustard Pickles
10 cups cucumbers peel, remove the seeds and chop into roughly 1/2 inch chunks (7-9 cucumbers)
1-quart onions diced (6-8 white onions)
1-quart celery and cauliflower diced (2 cups of each)
1 red pepper diced (2 if you want more colour)
4 tablespoons pickling salt
Cover with 4 tablespoons pickling salt and water. Leave overnight. Drain well.
4 cups vinegar
6 cups sugar
4 tablespoons dry mustard
1 cup flour
1 teaspoons turmer…