making pickles

I made lots of jars of refrigerator pickles last year, but they were a little too salty, and didn't get enjoyed or eaten quickly.  This year I tried again and just experienced the success of a tasty homemade pickle.  I wanted to try to - and still hope to - use a fermented version shared by Sandor Katz, but ended up going with the tried and true vinegar variety.  Equal parts water and vinegar (a mix of 3/4 white vinegar and 1/4 cider vinegar) with a tablespoon of salt and sugar for every cup of water, and some turmeric, celery seed, and mustard seed made the brine.  I added a couple of small stalks of dill and a garlic clove to each jar.  Heat the brine to boiling, slice up the pickling cukes, put in the jars and add the brine and seal.  I just made the refrigerator variety this time, and I am sure they will be eaten within the week.  Yum.

using the wagon wheels

I go to our local farmers' market almost every Sunday morning that I am in town - probably 40 times a year.  Usually I go on bicycle, and come home trying to balance my heavy load in my large-but-not-large-enough front basket and on my handlebars.  Some see it as picturesque (especially when I have flowers teetering on the top of my french market basket), but those unbalanced baskets and bags aren't so fun to maneuver.  I look back fondly on the days when we had a jogging stroller to haul our veggies home, sometimes on the lap of our kids.

So, I thought I might build an art bike with a tricycle as a base.  And I still hope to do that.  But while carrying my really heavy basket around the market this past Sunday, I decided that even that bike wouldn't solve the whole problem.  I really could use one of those handy wheeled carts that people use in New York, and happily, more and more around here.  It would make my marketing experience so much more relaxed and enjoyable (in the way that removing heavy objects from your purse can change your mood so quickly).  And then I remembered the wagon wheels that I uncovered while cleaning out the garden house/garage (leftover from my kids' wagon that had fallen apart).  Yes, most would have given them the heave.  But I thought they might come in handy.  When I proposed the idea of building a wagon to my daughter, she took the bait.  Out we went to clean off the wheels, lube them up, and find some wood scraps to use.  I suggested we draw up some "plans" before we started to build.  Amazingly, my daughter drew up something very similar to one idea I had.  She even made a planning and designing book first to record her ideas.  The project is still "under construction" so check back in a few weeks for more pictures of the finished wagon.

summer salads

I love salads in the summer.  All those delicious fresh veggies coming together to make mouthwatering combinations.  My favorite summer salad (as well as that of my husband and daughter), without doubt, is insalata caprese.  Heirloom tomatoes, fresh mozzarella, and some chopped basil.  Dressing: fine olive oil drizzled over the top and a dash of balsamic tucked down under, with a little salt sprinkled on top as well.  Sorry but no photo right now.  My other favorites this summer (and those most requested):

favorite tuna salad

inspired by the delicious Copacabana tuna sandwiches I enjoyed in grad school at Berkeley made by Brazil Cafe, this is one of the few tuna salads I enjoy eating by the spoonful.  I love tuna melts, especially when I need a comforting meal, but this salad shines on its own.  And my kids love it too (and how that makes mom happy!).  I typically use equal amounts tuna and grated carrot, and then throw in a smaller amount of chopped red onion (or green onion) and chopped dill.  For dressing I combine mayo with a smaller amount of mustard, cider vinegar, braggs/tamari, olive oil, a little honey or agave, and some pepper.

kale market salad

I finally made a new kale salad.  I saw the recipe at 101 cookbooks and really wanted to try it.  It was the end of the spring fennel season in June, but I found some in my refrigerator, and pulled it together.  Simply delicious!

southwest cole slaw

Shredded cabbage (I usually use purple, but you could use green), corn, diced yellow and/or red pepper, diced red onion, corn, and (if you have them) diced roasted red peppers.  For dressing I combine mayo with smaller amounts of chipotle salsa, cider vinegar, olive oil, garlic, adobo sauce or smoked paprika, salt and pepper.

greek inspired chop salad

I love sheep milk feta, and so I make this salad to go with it.  Add chopped homegrown tomatoes (don't need to be beautiful just fresh and juicy), cucumbers (I have been using some of our lemon cucumbers and those go well), sweet peppers, and a smaller amount of finely diced red onion.  Dress with a simple olive oil and red wine vinegar, with some salt and pepper thrown on top.  And don't forget the crumbled feta - sheep milk if possible.  Mmmmmmm.