Newsletter for July 15 (Easy Refrigerator Dilly Beans)

What a great season it has been so far! We’ve been getting just the right amount of rain and just the right amount of sun. We are hoping to give everyone raspberries this week, although I can’t say for sure; raspberries are incredibly fragile and perishable, so I always hate to promise that we will give them out since if it’s raining we can’t pick them, and they don’t keep very well.  If we don’t have enough raspberries on a particular day for whatever reason we will substitute strawberries or blueberries. We’re also giving everyone beans this week, as well as pickling cucumbers and dill. As I mentioned in the Sunday night email, this would be a great week to make refrigerator pickles or dilly beans! If you want to take an extra option instead of the beans or the cukes that’s fine.

It’s impossible to say for sure, but next week looks to be the start of the true mid-summer berries and veggies; we hope to give out blueberries and sweet corn! The beets and carrots are growing fast as well, but it might be a bit longer before we have enough to give these out. As for herbs, they’re coming in fast as well. Next week we will probably give out fresh cilantro.

Bread and Coupons

The bread this week is Red Hen’s Mad River Grain. We will also have coupons for a dollar off all of the cheese we’re selling on the stand (chevre from Vermont Creamery, Halfpipe from Mount Mansfield Creamery, and different cheddars from Grafton Village Creamery). We are hoping to get Pennsylvania peaches in by next week, so we should have a coupon for a discount on peaches next week as well.

Swiss Chard

Chard is one of the options again this week. In the past I’ve recommended wrapping a large chard leaf around a slice of tomato and a slice of feta cheese, tying the packet up with kitchen twine (or holding it together with a toothpick) and either grilling it over indirect heat or cooking the packet over medium heat in a saute pan. Another fun meal idea: Cook chicken on a bed of chard. Yum!

Pickles

While canning pickles can be a bit of a process, making refrigerator pickles is about as simple as it gets; you can simply make a brine (bring equal parts water and vinegar, along with some salt and/or sugar, to a boil), pour it over prepared veggies, and refrigerate. As long as you eat the pickles within the next few weeks you’ll be set. Add some fresh herbs, chilies, spices, and/or garlic to your prepared veggies before you pour the brine on top and you can customize the pickles to your own taste. To get more details about making refrigerator pickles at home check out this blogpost. Want to try canning? This post is a good place to start.

Quick Refrigerator Dilly Beans

(Recipe from Cooking Light Magazine)

You can double or triple this recipe and put the pickles in pint jars and store them in the fridge if you’d like. You can eat the beans after a few hours, but they are best after a few days!

  • 1/4 cup chopped fresh dill
  • 1/2 pound green beans, trimmed
  • 1 cup white wine vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pickling spice
  • 1 garlic clove, peeled
  1. 1. Combine dill and green beans in a medium bowl.
  2. 2. Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours.

This Week’s Produce

Single Share:

1 basket berries (probably 1 pint raspberries) or 1 $5.50 PYO voucher

1 lb string beans

1 bunch fresh dill or 3 pickling cucumbers

Choose 2 options (it’s always OK to take 2 of the same option!)

1 pint snow peas (might be replaced by sugar snap)

1.5 lbs summer squash and/or zucchini

1 bunch chard

4 regular cucumbers

1 head lettuce

Possible: large bunch basil, kohlrabi

Small Share:

1 basket berries (probably 1 pint raspberries) or 1 $5.50 PYO voucher

1 lb string beans

1 lb pickling cucumbers

1 bunch fresh dill or 3 extra pickling cucumbers

Choose 3 options

1 pint snow peas (might be replaced by sugar snap)

1.5 lbs summer squash and/or zucchini

1 bunch chard

4 regular cucumbers

1 head lettuce

Possible: large bunch basil, kohlrabi

Large Share:

2 basket berries (probably raspberries) or 1 $5.50 PYO voucher

1 lb string beans

1 lb pickling cucumbers

2 bunches dill or 6 extra pickling cucumbers

1 bunch beets (or 1 extra lb string beans)

Choose 3 options

1 pint snow peas (might be replaced by sugar snap)

1.5 lbs summer squash and/or zucchini

1 bunch chard

4 regular cucumbers

1 head lettuce

Possible: large bunch basil, kohlrabi

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