Wild Onion Pickle

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We are very excited about our new plot at the local community garden.  Visions of red ripe tomatoes, plentiful cucumbers, grillable eggplants, and fresh green beans fill our heads (idealistically, probably).  In an attempt to involve The Brood, we took them to the plot and had them help dig, pull weeds, and plant seeds.  Number 4 Child lost interest relatively quickly and hung out at the picnic table with the food (and his DSi).  Number 3 Child was interested in payoff…now.  When I pointed out the ubiquitous wild onions to her, she found her mission.  We ended up with a full bag of them and nothing in particular planned for them.  So I, rather predictably, said, “Hey, why don’t we pickle some?”

Wild Onion Pickle

1/2 cup water

1/2 cup apple cider vinegar

1 tsp each sugar and salt

1/2 tsp each cracked peppercorn and mustard seed

small bunch of fresh tarragon

a garlic clove, finely sliced

a small bunch of wild onion

Heat the water, vinegar, sugar, salt, peppercorns, and mustard seed in a saucepan until simmering.  Meanwhile pack garlic, tarragon, and onions (which have been thoroughly cleaned and trimmed) in a half pint jar.  Pour the hot hot vinegar mixture over, seal, and wait.

That’s what we’re doing.  Can’t wait to try these!

Dinner: Lemon Pizza

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Fridays have become Pizza Friday around here.  Not that long ago, in an email thread now long lost, we documented a blog with a lemon pizza.  When I found cheap Meyer lemons just after those emails were exchanged, it was clear that Pizza Friday must feature the lemon.  With olives and onions and garlic, it was so surprisingly good.  Like sunshine on a slice!

Dinner: Stewed Artichokes and Favas

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It’s spring and I’ve been craving artichokes.  I have not, however, been craving the work of prepping them.  Having a bag of frozen green fava beans, I bought a bag of frozen artichoke hearts and made a simple stewed version of these with white wine and homemade stock (of which we now have scads).  Along with a fresh tomato salad, farro, and the lovely French Rose Paul brought me, it was an infusion of spring.

 

Marmalade

After the blood orange marmalade went over well at the last Food Swap, I decided to get serious about making more before the blood oranges disappear from the markets.  So today is marmalade day!  We’re making two variations: blood orange (again) and lemon ginger.  Some day I might try a meyer lemon rosemary.  Hmm.

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