You would think after being apart of numerous CSAs for 5 years now – most of which I participate in year round, I would be over the excitement and joy of the official kick-off the season in June.
You would think. However once June rolls around I’ve been suffering through months of root vegetables, beets, carrots, rutabagas and turnips taking over my diet. I like them well enough but I start to long for vegetables a little more youthful, with their greens still attached perhaps.
So then the first pickups begin and I’m awash in tender leaves of mesclun, peppery arugula, swiss chard, radishes and turnips.
Wait turnips? Did I just say I was tired of these?
I did but the turnips in the spring and summer are a complete 180 from those hard winter versions. These are small, sweet and perfect raw. These guys you might know as salad turnips or Japanese.
I love the first pick up of the Spring/Summer season, it’s the second pickup that the dread starts to come over me. More radishes and turnips? If I’m lucky I might have used a few but they just aren’t an every day vegetable for me.
This happens every year and every year I say I’m going to do something about it. This year a solution was found with something I do with the pounds and pounds of cucumbers and green beans we receive it season.
Refrigerator pickles are my go-to way of saving my CSA produce before it can go bad on me. I love that my farm is blessed with a bountiful crop and shares it back to its members but we are 2 person household and some things just won’t last.
Refrigerator pickling is also perfect if you are a little uncomfortable or have never canned before. It’s as simple as washing and trimming your vegetables, cleaning your jar and preparing your pickling liquid. Some recipes call for just distilled white vinegar but I love the extra flavor that apple cider vinegar gives to the pickles.
In just a few short weeks your pickles will be ready to adorn your pickle platter, top tacos, place on a salad or on a sandwich.
#SundaySupper has some great ideas today on how to savor summer. Do you pickle, jam or freeze to preserve your bounty?
- 1 small bunch radishes
- 1 small bunch salad turnips (also known as Japanese)
- 1¼ cups unfiltered apple cider vinegar
- 1¼ cups water
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- 1 tablespoon black peppercorns
- 3-4 garlic cloves
- Clean and trim the tops and bottoms of your radishes and turnips. Halve and quarter them, depending on the size.
- Place in a cleaned 16oz wide-mouth ball jar with the black peppercorns and garlic cloves.
- In a small saucepan bring the vinegar, water, salt and sugar to boil.
- Carefully pour the pickling liquid over the radishes and turnips and place the lid on but do not screw the on the band.
- Cool completely at room temperature and screw on the band.
- Place in your refrigerator to pickle. They can be ready in as little as 1 week - check to see if they are to your taste and use.
- Keep stored in your refrigerator for about 1 month.
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ‘em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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