Hey CSAers!
School has started for me and Adam is back at SIU- so we are a little busy! Hope that all is well and this finds you doing great.
This week in your box you will find:
Corn
Tomatoes
Green Beans
Summer Squash
Cucumbers- Slicing and Pickling
Eggplant *
Basil- Thai and Genevese
Oregano
Parsley
Garlic
Hot Peppers
Green Peppers
*These are coming in slowly, but surely and if you didn't get one you will
Have you bee wonder...
What is the Difference Between Pickling Cucumbers and Salad Cucumbers?
Click here to find out.
http://www.wisegeek.com/what-is-the-difference-between-pickling-cucumbers-and-salad-cucumbers.htm
Great way to use your cukes!
CUCUMBER RELISH
from COOKS.COM
4 c. ground unpeeled cucumbers
1 c. ground bell peppers
1/2 c. ground red peppers
3 c. ground onions
3 c. ground celery
1/4 c. salt
3 1/2 c. sugar
2 c. vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
10 ground jalapeno peppers (if hot relish is desired)
1 c. ground bell peppers
1/2 c. ground red peppers
3 c. ground onions
3 c. ground celery
1/4 c. salt
3 1/2 c. sugar
2 c. vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
10 ground jalapeno peppers (if hot relish is desired)
Use coarse blade on grinder. Combine all vegetables in large bowl; sprinkle with salt. Cover with cold water and let stand 4 hours. Drain well in colander; press out all excess liquid.
Combine sugar, vinegar, celery seed and mustard seed. Bring to boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer for 10 minutes. Pack in jars to within 1/2 inch of top. Put on band cap and secure tightly. Process in boiling water bath for 10 minutes. Yields 5-6 pints.
Another way to use your cukes!
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