- June 24 – Declutter bath towels and wash cloths
- June 25 – Declutter kitchen towels and wash cloths
- June 26 – Declutter and wash sheets and pillowcases
- June 27 – Declutter, wash and hang out blankets, throws and comforters
- June 28 – Declutter pillows and put in hot sun to air
- June 29 – Declutter rugs and floor mats (including in bathroom and/or mudroom)
- June 30 – Organize cleaning supplies in the linen closet
- 2 lbs cucumbers (finely chopped)
- 1/3 C white onion (finely chopped)
- 1/4 C garlic scapes (finely chopped)
- 1/2 t turmeric
- 1/8 C sea salt
- 1 C water
- 1/2 T dill weed
- 1/4 T dill seed
- 1/4 T mustard seed
- 1.5 T white sugar
- 1 C white vinegar
- Mix the cucumbers, onions, scapes, salt, turmeric, and water in a large bowl and set aside.
- After 2 hours, rinse and drain cucumber mixture.
- Combine the cucumber mix with the dill seed, dill weed, mustard seed, sugar, and vinegar in a large pan and bring it to a boil.
- Reduce heat and let the mixture simmer for 10 minutes.
- Ladle the hot relish into warm, sterile pint jars.
- Process jars with a steam canner for 10 minutes.
- 2C Red cabbage- finely sliced
- 1 bunch Beetrrot – grated
- 7g sea salt (for 350g veg)
- 1/2 t caraway seeds
- 1/2 Clove Garlic – grated
- 1 t Ginger – grated
- 1 grape leaf
- Finely slice the cabbage and grate the beets.
- Put the vegetables into a bowl and add the sea salt. Set aside, mixing occasionally for 1-2 hours, until cabbage is wilted and released a bit of water.
- Mix in the caraway seeds, garlic and ginger to the cabbage and beet mixture and pack it into a very clean mason jar. Pack it down with a muddler so there is enough liquid to cover the cabbage. If not, add just enough water so that everything is submerged. Top with a grape leaf and press down once more.
- Add an air-lock and place in a cool spot for 3-5 days.
- Once fermented to, remove the air-lock, add a lid and place in the fridge.
Commonly found in some parts of Germany and Poland, though not quite as popular as sauerkraut.
- 4 turnips (I had 306 g shredded turnip)
- Sea salt (6 g for 20g/kg)
- grape leaf
- Wash and grate the turnips.
- Mix the sea-salt into the grated turnips and set aside for ten minutes.
- Squeeze as much of the juices out of the turnips as possible.
- Pack the turnips into a quart jar pushing them down. Once packed, add the brine mixture so they are under their own brined juice. Add a grape leaf or two to keep the turnips below the brine.
- Put on an airlock and leave on the kitchen counter for two or three days.
- When the fermentation slows, you can remove the airlock, add a lid and out the jar in the refrigerator to mature.
- 1 1/2 c cider vinegar
- 1 cup castor sugar
- 1/2 cup water
- 4 t kosher salt
- 2 t mustard seeds
- 2 t pickling spice
- 2 t whole black peppercorns
- 3 bunch radishes
- Combine all of the ingredients except the radishes in a saucepan and bring to a boil to dissolve the sugar and salt.
- Thinly slice radishes and pack into warm, sterile canning jars.
- Cover the radishes with the liquid pickling mixture.
- Process, I use a steam canner, for 15 minutes.
June 21st CSA Pick-up at Zenger Farms
• Red Iceberg Lettuce
• Bok Choy
• Lacinato Kale
• Red Scallions
• Hakurei Turnips
• Sugar Snap Peas
• Bob’s: Old Fashioned Rolled Oats
What we did with it
Bread and Butter Pickled Radishes (3 jars – 2 red radishes and 1 french radishes)
Sauerrüben: Lacto-fermented Turnips
- 2 2/3 C crushed Oregon strawberries
- 3 T Classic Pectin
- 1/2 t butter
- 3 1/3 C castor sugar
- Attach the stirrer to the pot and distribute the pectin over bottom.
- Add the strawberries and butter.
- Press the jam button to set the cook time to 21 minutes – press enter.
- In 4 minutes the timer will make 4 short beeps reminding you to add the sugar. Place the Glass Lid on the Pot.
- The Jam & Jelly Maker will beep again at the end of the timer. Press cancel, unplug it and remove Glass Lid.
- REMOVE Stirrer and fill small glass jars, gaskets and rings – process 20 minutes in a steam canner.