Cucumber Pickles

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You may have noticed that the market has been swimming in cucumbers lately. Here’s a great way to utilize cucumbers. This is a recipe I taught recently at an introduction to fermented foods at the Missouri River Regional Library. These pickles must be refrigerated after the fermentation occurs, just save a spot in your fridge – it’s worth it! The tannin in the grape or oak leaves help keep the pickles crisp. Make sure to use fresh ingredients. This is not a recipe for pre-chopped, bottled garlic. The library has some great books on fermentation, if you’d like to learn more.

CUCUMBER PICKLES

Adapted from Real Food Fermentation by Alex Lewin
Yield: 3-4 pounds
Prep time: 10 minutes
Total time: 3 days – 2 weeks

INGREDIENTS

  • 3 to 4 pounds small, thick-skinned cucumbers
  • 2 quarts chlorine-free water
  • ½ cup sea salt
  • Seasonings: generous amounts of dill, whole garlic, bay leaf, red pepper, whole black pepper, mustard seed, etc. (optional)
  • A few fresh grape or oak leaves

 

EQUIPMENT

  • Knife
  • Cutting Board
  • 1 gallon pitcher
  • ½ gallon mason jar, or a plain glazed ceramic crock
  • Something to hold the cucumbers under the brine
  • Clean dishtowel or cloth to cover the top of the jar or crock

 

PREPARATION

  1. Trim the blossom end off the cucumbers.
  2. Combine the chlorine-free water and salt in the pitcher.
  3. Place the seasonings and leaves at the bottom of the jar or crock, followed by the cucumbers.
  4. Pour the brine into the crock or jar.
  5. Weigh down everything so it stays submerged.
  6. If needed cover the top of jar with a cloth and secure with a rubber band or twine.
  7. Store at cool room temperature. Every day after the second or third, pull out a pickle, cut off a piece with a clean knife and taste it. When the pickles are pleasantly sour, but still crunchy, they are done. Move them to a cool place (like the refrigerator)

If a little mold grows on the top of the brine, it is not a problem – just remove it and continue. But, if there is a lot of mold, and it has long tendrils reaching down into the brine, it is a problem. Chalk one up to experience and send your pickles to the compost bin.

What’s fresh? July 17 and July 19

Wow! We had such a crazy, busy week last week that I didn’t get a post up about all the wonderful things we have at the market. This week I’m squeezing in a moment to let you know.

We will be downtown tonight (Thursday) from 4:30 to 6:30 on Madison Street next to the Governor’s Mansion. Saturday we will be in our normal campus location at 1219 Chestnut from 9:00 a.m. to noon.

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At our Thursday market look for:

  • cucumbers
  • eggplant
  • tomatoes
  • cherry tomatoes
  • peppers (sweet and hot varieties)
  • onions
  • herbs
  • eggs
  • garlic
  • banana and zucchini bread
  • freshly milled bread & baked goods
  • honey
  • bath & body products
  • jams & jellies
  • grass-fed beef
  • whole chicken
  • cheese
  • summer squashes
  • goats milk fudge and caramels
  • crafts

On Saturday you will find all that, plus:

More vendors and more local goodness!

  • an even bigger variety of awesome baked goods & produce
  • potatoes
  • whole and 8-piece cut chicken
  • green beans
  • corn
  • cantaloupe
  • watermelon
  • coffee
  • items from our Sprouts & Roots participants and the community garden
  • native plants

What’s fresh – June 26 and June 28

lettuceturnip

This week produce is entering its own.

There should be tomatoes – heirlooms are starting to arrive, cucumbers, green and hot peppers, onions, potatoes, beets, blueberries, garlic, herbs, zucchini, squash and green beans.  There will be sweet corn on Saturday! 

We’ll have the normal selection of baked goodies – breads, rolls, pasta, cookies, and pies.

There will be local honey and jellies and jam to go with those loaves of bread.

It’s summer and you surely need something for the grill! Don’t forget the locally-raised pork and beef. Duncan pork chops + grill = heaven.

And you know you will find goats milk fudge and caramels from the Ozark Yankee. Grab a cup of freshly brewed coffee from Bare Knuckle Roasting Company. And take home a bag of locally roasted coffee from them or from Three Story Coffee. Also check out the pottery and jewelry as you visit us.

We will be Downtown on Madison Street next to the Governor’s Mansion from 4:30 to 6:30 this Thursday and Saturday from 9:00 to noon, we will be at our LU Campus location – at the corner of Leslie Boulevard and Chestnut Street, next to the Community Garden.

Stock up this week as we take off next week for the holiday. We lose our Downtown location to the 4th of July celebration and have decided to spend some time with our families on the 5th.

What’s fresh at the Market – June 19 and June 21

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We hope to see you tonight Downtown on Madison Street next to the Governor’s Mansion from 4:30 to 6:30 – perfect for State and Downtown employees! And if you are staying for, or coming to Thursday Night Live, bring a little cooler to put your fresh stuff in. It will be fine in the car while you enjoy an evening downtown. Tonight we will be joined by young participants in our Sprouts and Roots summer camp. They will help sell fresh garlic and onions from our Community Garden, as well as a few crafts they have made this week.

Saturday from 9:00 to noon, we will be at our LU Campus location – at the corner of Leslie Boulevard and Chestnut Street, next to the Community Garden.

More produce is becoming available. There should be tomatoes, cucumbers, greens and lettuces, onions, potatoes, zucchini, and green beans. There has also been a nice selection of fresh herbs the last couple of weeks.

We’ll have the normal selection of baked goodies – breads, cookies, and pies.

There will be local honey and jellies and jam. If you are a fan of Honeysuckle Acres’ flavored local honey, there is a new flavor – tangerine!

It’s summer and you surely need something for the grill! Don’t forget the locally-raised pork and beef. Invermos Valley Farms have added hand-made pizzas in three varieties – their own pepperoni, beef sausage or vegetarian. Take a frozen pizza home or enjoy a hot breakfast pocket or pepperoni pocket at the market.

And you know you will find goats milk fudge and caramels, coffee and hand-made soaps here. Also check out the pottery and jewelry as you visit us.

See you at the Market!

 

What’s fresh – June 12 and June 14

Don’t let the cloudy weather bring you down. Stop by the market for some local goodness to brighten your day.

We hope to see you tonight Downtown on Madison Street next to the Governor’s Mansion from 4:30 to 6:30 – perfect for State and Downtown employees! Saturday, we will return to our normal location next to the Community Garden on Lincoln’s Campus – at the corner of Leslie Boulevard and Chestnut Street. Hopefully, the weather will be more cooperative as our farmers have lots to share this week.

More produce is becoming available. There should be tomatoes, cucumbers, greens and lettuces, onions, potatoes, zucchini, and green beans. There has also been a nice selection of fresh herbs the last couple of weeks.

We’ll have the normal selection of baked goodies – breads, cookies, and pies.

There will be local honey and jellies and jam. The Kauffmans will have their ‘Speedy Salsa’ mix available – add some to all the tomatoes that are coming in!

If you pre-ordered chicken from Duncan Family Farm, it will be ready for pick up this Saturday.

Invermos Valley Farms have added hand-made pizzas in three varieties – their own pepperoni, beef sausage or vegetarian. Take a frozen pizza home or enjoy a hot breakfast pocket or pepperoni pocket at the market.

And you know you will find local pasture-raised beef, goats milk fudge and caramels, coffee and hand-made soaps here. Also check out the pottery and jewelry as you visit us.

See you Thursday night or Saturday morning – 9 to noon. Keep your fingers crossed for a bit of sunshine!

What’s Fresh June 5 and June 7

The weather does not seem to want to be our friend this weekend. We’ve been monitoring weather forecasts for Thursday afternoon and Saturday morning. It looks like tonight (Thursday) may be ok. I’m just keeping my fingers crossed for a dryish Saturday morning. Whew. The job of a market manager is not for the feint-hearted! We have generally stayed open during rainy days unless there is lightning and high winds.

Anyway, we hope to see you tonight Downtown on Madison Street next to the Governor’s Mansion from 4:30 to 6:30 – perfect for State and Downtown employees! Saturday, weather permitting, we will return to our normal location next to the Community Garden on Lincoln’s Campus – at the corner of Leslie Boulevard and Chestnut Street.

More produce is becoming available. There should be tomatoes, cucumbers, greens and lettuces, onions, garlic scapes and herbs. I think I even saw some kohlrabi last week!

We’ll have the normal selection of baked goodies – Mae Benson let me know she’s getting lots of  ideas to test in her kitchen, so check her table for some possible new yummies.

There will be local honey and jellies and jam. The Gillilands say they will have a wild mulberry jam and a blueberry basil jam available this week.

The Duncans are both teachers in the Columbia School District. They finish classes this week. They will be attending Thursday markets starting June 26th. Until then, you can find Diana at our Saturday market. She says they will have pork steaks and ribs back in stock this week.

And you know you will find local pasture-raised beef, goats milk fudge and caramels, coffee and hand-made soaps here. Also check out the pottery and jewelry as you visit us.

See you Thursday night or Saturday morning. Keep your fingers crossed for a bit of sunshine!  SunSmiley

What’s Fresh – Thursday, May 29 and Saturday, May 31

IMAG0296It’s time for our Thursday Market to start! Our Thursday Market is very similar to our Saturday Market. It tends to be a bit smaller, but all the local goodness is there! Thursday nights we will be downtown on Madison Street next to the Governor’s Mansion. Come see us after work and before Thursday Night Live – we are open 4:30 to 6:30, and pick up a few local goodies to take home.

Many of our regular vendors are planning on being there Thursday night – Invermos Valley Farms, Rothove Produce, Rakow Farm, Ozark Yankee, the Gillilands, Honeysuckle Acres, Mae Benson, and Three Story Coffee. Duncan Family Farms will be joining us in a few weeks after school ends (they are teachers AND farmers!).

beets

Spring produce is available – Lettuce is in full force, so pick some up! Look for green onions, leafy greens – Swiss chard and kale, cauliflower, herbs, radishes and beets.  The Rothoves will have tomatoes and cucumbers from their high tunnels (tomatoes this Saturday only). There are local pecans (better than anything you’ll find in a store!) from both Pam Schmutzler and the Rothoves.

You know we have the baked goods! There are cookies, pies, and freshly-milled grains turned into tasty breads. Mae Benson has some really tasty pre-baked pizza crusts. I’ve become somewhat addicted to the crusts and keep a couple in my freezer for quick meals. Hugh Flowers has tamales – pork, chicken, or cheese. Pick up a cup of coffee from Bare Knuckle Roasters or a bag of fair-trade coffee from Three Story Coffee to go with all that baked goodness.

And we’d like to shout out a big shout out to all of our customers who came to visit us last week in the rain. Some of you were lucky enough to visit us before the rain… You are the reason we are here each week. Thank you!

 

 

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Saturdays on the LU Campus and Thursdays in Downtown Jefferson City on Madison Street

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Thursdays, May 29 - August 28 - 4:30 pm to 6:30 pm
Satudays, April 19 - September 27, 9 am to Noon
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