We have been participating in a local farm share for a few years now, but this summer I wanted to be a little more deliberate about what I chose so I could try out some new recipes. Along with these quick dill pickles, I also made dill vinegar (for use in future pickling projects), rosemary-infused olive oil, caramelized red onion balsamic vinegar and sweet and hot yellow wax beans (I use this Alton Brown recipe).
lot of pickles!
It’s not all sour around here… I also used half a (giant!) cantaloupe to make some refreshing sorbet. All you need is 4 cups puree, 1/3 cup sugar, 2 Tbsps of lemon juice and an ice cream maker.
enjoyed with a splash of St. Lucian spiced rum on top!
Not pictured are the multiple loaves of zucchini bread that we have consumed in the last few weeks. And Eric is always clamoring for more. :)