Category Archives: raw veggies

Quick and Simple Cucumber (or any veggie!) Pickles with Honey

What to make when you know it will be a hot day and  it might rain and end the cooking demo early? Quick Cucumber Pickles, that’s what. I tried making them at home earlier in the week but decided to try it with honey instead of sugar since I  can get honey at the market, and I am glad I did. The recipe I used called for 1/3 cup sugar but noted the ingredient as “optional,” so I was not worried about an exact equivalent.  In this very simple recipe, while you can’t directly taste the honey, you can tell there is something different going on. Plus, since these are not pickled with heat, the honey maintains all its phytonutrients. NOTE: No worries if your honey is crystallized – just stir to dissolve in the water and vinegar mix before adding to the veggies.

Here is the recipe as I make it. Note that you can use green onions instead of regular (in fact, I had no choice at the market because only green onions were available from our farmers that day) and, along with cucumber, and mix it any other veggie such as whole cherry tomatoes (really! I have since tried cherry tomatoes and they work great) radishes, and/or bell pepper, etc.

This is a slightly modified version of the recipe from the  Bless This Mess blog.

Quick and Simple Pickled Cucumbers

1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
2 tablespoons honey
1  teaspoons salt
sliced garden cucumbers (about 2 cups)
sliced onion or green onion (about 1/2 cup)
additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)

In the jar you will store the pickles in, add the water, vinegar, honey and salt. Stir until all mixed and dissolved. Add the cucumber, onion, and other veggies, press veggies down so covered with the brine, cap the jar and put in the fridge for at least an hour or so or up to a week – if they last that long!

Simple Grated Beet and Carrot Slaw With a Touch of Tang

No, not that powered orange concoction – or am I dating myself?  

Before the big rains started on 8/4/18, I managed to put together a very simple yet surprisingly tasty slaw from the simplest of ingredients: beets from Kelly’s Farm, carrots and parsley from Flat’s Mentor Farm, and onion from Farmer Dave’s, plus a touch of olive oil and rice vinegar – that’s it!

There is no hard and fast recipe as to proportions, but I grated two medium sized beets and three small carrots ending with a proportion of perhaps 3:1 beets to carrots, then minced a half a medium sized onion, and chopped enough parsley to make 1-2 tablespoons. After mixing all that up, I added a tablespoon, give or take, of olive oil and a tsp or two of the rice vinegar – just enough to be noticed but not at all overpowering.  That’s it!  When you try making it at home, try adding different veggies (radish would be fun) and ramp up the seasonings if you choose, or just keep it simple – it works any which way.

Recipe and photos by Wendy Dennis


Beet and Apples Salad with Maple Mustard Dressing AND Raspberry Apple Cider!

September 30 was a cold and windy day, too windy at first to be using the burner, so Suman came up with a splendid no-cook salad and dressing. As the morning went on, it seemed safe to bring out the heat, so to help get rid of the chill from the rain, she created a really cool version of a hot apple cider beverage. Click the photos or links below to check out these great recipes!

Beet Apple Salad                                                                    Raspberry Apple Cider

Recipe From the August 19 Market Day: What A Pickle! One Brine Works for Many Veggies

This past Saturday Suman presented a super tasty way to add flavor to any meal while using any or all of the many vegetables in season in the middle of August.

Click below and read on for the brining recipe and technique (it is easy!) as well as some interesting background about pickling.