Elaine Walker 9/8/15 Elaine Walker 9/8/15

Pickled Vibrant Sandwich Slaw

For the pickling brine:

1 cup distilled white vinegar
4 tablespoons sugar
2 tablespoons Kosher salt
2 tablespoons yellow mustard seeds
1 cup cold water

For the pickles:

5 cups of slivered or julienned mixed firm vegetables. use different colors for a more visually stunning final product. We recommend using a mix of carrot, radish, yellow and orange bell pepper, beet, fennel, and cucumber
Optional: a few slices of jalapeño or other hot pepper

Other equipment:

3 pint jars or 2 1/2 liter jars
Julienne Peeler or Mandoline with julienne function or a good sharp knife and a little practice
a funnel, makes filling jars a little less messy

In a non-reactive pot over medium heat, combine the vinegar, sugar, salt and mustard seeds and bring to a simmer. Stir only until sugar and salt dissolve.Turn off heat.
Add the water and allow the mixture to cool to lukewarm temperature.
Divide vegetables between jars layering them in to make a rainbow of colors.
If using, set the funnel over one of the jars and pour the brine over the vegetables. Repeat with remaining jars.
Refrigerate until ready to eat. The pickling process will start immediately. You will taste the difference within an hour but the real magic happens after a day or more.

Enjoy as a amazingly tasty and colorful addition to sandwiches or as a side to grilled foods. Try it in a grilled cheese sandwich the next time we have a rainy fall evening, you won't be disappointed.

Note: These are refrigerator pickles, no need to can. They should last for a month or more without any change in taste or appearance. Ensure that your vegetables are completely submerged in the brine to prevent premature spoilage.

Elaine Walker 6/2/15 Elaine Walker 6/2/15

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

adapted from the Splendid Table

2 stalks green garlic, white and tender green parts only, sliced thin
2 tablespoons (or more) fresh lemon juice
1 teaspoon unseasoned rice wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound snap peas, trimmed, stringed, cut into 1-inch pieces on the diagonal
5 hakurei, trimmed, and sliced very thin
2 tightly packed tablespoons coarsely chopped fresh mint, plus additional sprig for garnish
4 ounces queso fresco or other fresh cheese such as queso panela, fresh ricotta or farmer’s cheese, crumbled

In a large serving bowl, combine the garlic, lemon juice and vinegar, and let macerate 10-15 minutes. Slowly whisk in the olive oil, then add salt and pepper as needed.
Add the snap peas, hakurei slices and mint, and toss to coat in the dressing. Taste for seasoning, adding more lemon, salt and pepper as needed. Sprinkle the crumbled queso fresco over the top, give an additional toss to distribute and garnish with a sprig of mint.

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