Whew – talk about canning overload. This is what happens when I go to the farmers market with too much cash.
This weekend was busy.Rahul 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 also 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 fared 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. Rahul 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 to 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 wants 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 occurred 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
Also, look for a few other upcoming rants and raves:
- Heinz Balsamic Vinegar Ketchup and why it should be on your must-try list
- Homebrewing Part III: Drinking the beer
- Recently reviewed canning and preserving books
- Save yourself from long-distance listening monotony, inspired by drives on I-70
- August projects: salt bagels, pretzels, and beef jerky…?
- Musings on bacon
But for now, I’m watching the Olympics and American Ninja Warrior.