Tuesday, August 9, 2011

Squash Lasagna and yes, more pickles

Are you ready for some non-photogenic food? Here is a half eaten vegetable lasagna, made with pattypan squash in place of noodles. The sauce is made from our CSA tomatoes, and although this looks hideously ugly, its actually quite tasty. If you choose to make this, I would suggest salting the squash first, as you can see it gets a bit watery.

More cukes? More pickles. Shockingly enough, we keep eating all of them :)

Dill Refrigerator:

3 cups warm water
3-5 T. white vinegar
3-4 sprigs fresh dill weed (in each jar)
2-4 cloves garlic
3 tablespoons coarse salt
1 tablespoon pickling spice (I use kroger brand, but you can google to make your own to taste)
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
cucumbers - chips, spears, whatever shape you like

Combine salt, vinegar and warm water, stir until salt is dissolved. Pack jars with cukes, spices and dill, then fill with brine. Ready to eat next day, will get stronger in taste with time.

In other news, Gustavo has been busy! See below--our new screen door :)

And, after 6 years of living dangerously, we put in a railing on the porch. Great job, babe! It looks fantastic.

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