Tuesday, October 26, 2010


A lot of people were and are curious about pickling vegetables, especially as our CSA season comes to a close. Thanks to IJ for the idea, the basic procedure, and the realization that you don't need canning equipment to pickle veggies. I'm not sure how shelf-stable these veggies will be, but they do taste great and will last a long time in the fridge! Serve on top of tacos, in a sandwich, or on anything else that can use a kick.

Bok Choy and Chinese Cabbage Pickle - makes 2 jars
3 bunches of bok choy (any color)
2 bunches Chinese Cabbage
1 habanero pepper
1 medium onion
1 apple, cored and peeled
4 cups Water
2 cups Vinegar (white is best)
Spices (your choice--I used curry powder and oregano)
2 3-cup canning jars (available in hardware stores)

1.)Cut bok choy, cabbage, pepper, onion and apple into thin strips and shreds. (You can also use the grating attachment on a food processor for easy prep). Mix together and stuff jars with the mixture.
2.)Boil the water and vinegar with the spices for 5 minutes. Let cool completely or the greens will wilt.
3.) Pour the cool water into the jars with the vegetable mixture inside.
4.)Cover with lids and let stand a week before using. DO NOT REFRIGERATE

Monday, October 11, 2010

Amaranth and Lentils Recipe

A recipe from CSA Member Melissa:

Amaranth and Lentils Recipe


1 cup dry couscous
1 ¼ cup water
1 tsp granulated chicken bouillon
½ cup dried currants

1 cup water
2 bunches amaranth, deveined and chopped

1 tablespoon oil (vegetable, canola, olive, any kind will work)
3 cloves garlic, minced
2 medium onions, halved and sliced into thin rings
1 cup dry lentils
2 ½ cups water
2 ½ tsp granulated chicken bouillon
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper

Add oil to a saute pan (it needs to be deep don’t use a skillet) and saute onion for approximately 10 minutes or until soft. Add garlic and saute for 1 minute. Add water and bouillon and bring to a boil. Add lentils and simmer covered for 35-50 minutes, or until lentils are soft (this may take more or less time depending on your lentils, mine always take a long time).

While the lentils are simmering, add 1 cup of water to a pot with a lid and bring to a rolling boil. Add amaranth and cook covered for 10-15 minutes. There should always be moisture in the pot, but you are really steaming the amaranth, not boiling it so do not cover it with water.

Boil the water for the couscous and add granulated bouillon. Add couscous and dried currants and stir. Remove from heat and cover for 5 minutes. Fluff with a fork.

Add cooked amaranth to the cooked lentils. Add cumin, salt, and pepper. Stir, cover, and simmer for 5-10 minutes.

Serve lentils and amaranth over the couscous or mix them together and serve.