Whew – talk about canning overload. This is what happens when I go to the farmers market with too much cash.
This weekend was busy. John played at MojoStock on Friday, which meant getting home pretty late, but somehow I made it up at 8:00 am for the Broad Ripple Farmers’ Market. I do have motivation – Tamre usually meets me there, sometimes also with Holly, which means we usually walk around twice, make purchases and part by 8:45.
Here’s the load from this week:
- 20 jalapenos, on sale 10 for $1
- A half-dozen bag of sweet corn, $4
- A quart of small 3″-5″ pickling cucumbers, $4
Of course I alo got a coffee ($2) and a warm, salted pretzel with honey mustard and jalapeno mustard ($1… I know, right? How could I NOT get a warm pretzel? Holly usually gets one too, and she’s the smartest two-year-old I know).
Prior to leaving for the market, I always refer to my harvest fruit and vegetable calendar that is specific to Indiana so I know what I may expect. With the lack of rain and 100 degree temps, things have surprisingly faired well. The variety is still there but the quantities are smaller. This is exactly why we show up so early.
The jalapenos were a no-brainer. John and I enjoy pickled jalapenos in everything from potato salads to burgers and tartar sauce, and I had a perfect recipe from Food in Jars to get started.
I’m also (very surprisingly) out of beer pickles, but I wanted try some mixed with dill and garlic instead of sugar and beer (and also another Food in Jars recipe).
Sweet corn is a must – these farmers pull up with the back of their pick-up truck and unload a gigantic mound of sweet corn onto a little table where it makes its way to the long line of hungry Hoosier who want their corn. Hey, we know how to grow it RIGHT, okay? I can always put it on the grill or husk it into a potato and ham hash, of which I did both
There are a few recipes that have occured in my little blue kitchen that haven’t hit Solid Gold Eats yet. I PROMISE I will post…
- Sweet and Savory Tomato Jam, Food52
- Peach Bourbon Jam, Serious Eats
- Classic Dill Pickles, Food in Jars
- Unfancy Pickled Jalapenos, Food in Jars
- Pickled Banana Peppers (from my garden), inspired by The Ginger Kitchen
- Potato, ham and sweet corn hash, my own