This is a family recipe for refrigerator pickles that, in my family, we like to call “swimming cucumbers”. It is simple and basic, but the tartness from the vinegar and the chilled cucumbery goodness are so refreshing in the heat of summer. I can remember eating these all the time when I was a kid, and now with fresh organic cucumbers from Sage Mountain Farm, I make them for my kids and they love ’em as much as I did.
Start by washing the cucumbers and slicing the ends off. Then using a vegetable peeler, I like to give my cucumbers some stripes. I peel a strip of skin from one end to the other and then I rotate the cucumber before peeling another strip (leaving alternating strips of skin on and skin off). This is just personal preference. My kids would prefer not to have any skin on and, as a mom I would prefer them to eat the skins. So we have found a happy medium with striped cucumber rounds, everybody’s happy. Do what you like here…but, fair warning, stripes are fun!
Next slice the cucumbers into rounds about 1/8 to 1/4 of an inch thick, depending on your preference. Also, if you like you can make these into half rounds. Whatever floats yer boat!
Put all of your slices into a lidded container that has a bit of extra room for liquid. Using a mixture of equal parts water and apple cider vinegar, cover all of the cucumbers. Finally sprinkle the top of the liquid with a generous amount of fresh cracked black pepper, course grind works best. Place the lid on the container and tuck these babies away overnight in the fridge. Next day, enjoy!
This summery fresh recipe will knock your socks off! Really! It will change your whole concept of what lemonade can be. Powdered mix, yellow or pink, be gone! Once you give this a try you will never want anything else, it is truly an adventure!
Are you curious yet?! I found this recipe on Chow.com and I knew that it would be great. The smells when you are cooking the syrup are to die for! Seriously, the syrup on its own could be poured over vanilla ice cream and that would be a delicious summery dessert.
Fresh CSA strawberries and basil really shine, giving this lemonade a tasty twist. It will surely wow your family and friends.
When I opened my CSA box this week and saw strawberries and oranges, I knew what I wanted…S.O.B. of course! Umm, Strawberry Orange Banana, what else?! This recipe, like some others that I have posted, isn’t really a recipe, but an idea that may inspire you. Basically I filled my blender with strawberries, bananas and oranges (just peeled because I have a high powered blender, but if you have a regular blender just squeeze the juice from the oranges and use that). Then I added some ice cubes to chill it down and blended it up. I know that this is simple, but simple is good. It’s refreshing and sweet on a hot day, and it also makes an awesome breakfast. Give it a try and let me know what you think. What have you been doing with the strawberries from our farm? Share some inspiration in the comments below!
A lot of people have been asking about our wonderful strawberries…
Over the years, we’ve been known to grow some of the finest strawberries in the valley!!!
Our crop is coming in later this year for two reasons. First, our new farm property is at 4,000ft elevation, our crops come in later than our previous farm property at 2,000ft elevation. Second reason is our strawberry plants became confused this year and produced runners “new plants” instead of fruit. We believe this was due to the weather fluctuation of extreme cycles of cold then heat then cold and then heat…… The unusual weather pattern most likely confused the plants into producing runners instead of fruit. Cutting the runners has tripled the cost of overall labor for the strawberry crop.
As of right now it looks like 10% of normal production is starting to produce fruit “YAAY” and hoping for a full recovery!!
(This update was written by Yadira Meza from Sage Mountain Farm. If you’ve ever called the farm, you’ve probably talked to her. She’s very knowledgeable and really friendly!)