Massive amounts of green are piling up.
Snap peas, garlic scapes, lettuce, herbs, and more…
The garden trug has been busy.
Salads get old really fast this time of year, so I have been trying to concoct some more creative dishes.
One extremely easy technique that I love is quick pickling. With little effort, veggies are elevated to something a bit more special.
- Choose your vegetables, chop into uniform thickness
- I used radishes, garlic scapes, red bell pepper, and snap peas
1. Simmer appropriate amount of water + vinegar (1:1) with a bunch of herbs and spices (peppercorns, garlic, dill, celery seed, etc – your choice), salt, and a bit of honey. 10 minutes.
2. Pour hot mixture over chopped up veggies in mason jar, use a knife to get all the air bubbles out.
3. Tamp down veggies until they’re fully immersed.
4. Refrigerate. No canning technique required because these will be eaten within a few days.
This is one of my favorite ways to pickle because it’s super fast, but there’s so many other options that are equally easy and delicious. I’ll share more techniques throughout the season as I play more with pickling.
This particular batch has ended up in two dishes this week, both of which were greatly enhanced by the briny crunch.
I had a few handfuls of pressure-cooked chickpeas to use up, so I formed a few falafel patties by blending them with garlic, garlic scapes, parsley, onion, chickpea flour, smoked paprika, olive oil, and a few other goodies.
I also had a ton of lettuce and veggie odds and ends, which I used to bulk up the inside of the wraps. A tahini dressing was the finishing touch for this clean-out-the-fridge meal.
The dressing was simply tahini + lemon juice + pressed garlic clove + water + salt, pepper, and smoked paprika whisked together. My favorite. So simple and super creamy!
A crunchy handheld salad with all the colors, textures, and flavors. Loved it!
For the second meal I chopped up the pickles to be an accompanying side dish to some heavier/warmer elements…
Portabello + Garlic Scape Chimichurri with Leftover Veggie Rice and Pickle Relish
This was another empty-the-fridge situation where I made a batch of basmati rice and added whatever veggies I had in the fridge to use up. The gorgeous pops of green are peas, parsley, and scapes from the garden.
For the chimichurri I just used a basic recipe and added more olive oil and lemon juice, and a ton of chopped up scapes. The resulting texture was more like a pesto, and incredibly delicious!
I see this jar of green goodness being utilized a lot more in the near future.
Today will bring another CSA box, and more goodies from our own garden. The trug to table challenge continues!