September 22 veggies

Look at that: in order to get all the delicious veggies from this week's share into one photo, I had to stand on a chair. Yay harvest time!

Here's what you're looking at this week:

Full share
:: tomatoes
:: potatoes
:: head lettuce
:: spaghetti squash
:: zucchini or summer squash
:: cucumbers
:: turnip
:: beans
:: basil
:: broccoli or Brussels sprouts
:: corn
:: hot peppers (if you choose)

Half share
:: tomatoes
:: potatoes
:: head lettuce
:: cucumbers
:: green sweet pepper
:: beans
:: basil
:: corn
:: hot pepper (if you choose)

There were also a limited number of bags of kale and Swiss chard that went on a first-come, first-choose basis.

Looking at the vegetables in this bag, and the ones that I've picked up from other local farms over the past while, I think I may have enough produce to make this pickle recipe I've been wanting to do for ages. It's from Joy of Cooking's "All About Canning and Preserving" book, and is most aptly named for this time of year.

End-of-the-Garden Sweet Pickle Mix
(makes about six 1-pint jars)

4 medium ears corn - boil for 5 minutes, then remove kernels and discard cobs (or use for stock!)
1 pound young zucchini or cucumbers, in 1/4 inch thick slices
8 ounces tender snap beans, in 2-inch pieces
8 ounces tender carrots, in 1/4 inch thick slices
8 ounces cauliflower, in 1-inch florets
8 ounces bell peppers, both green and red, in 2" x 1/2" strips
8 ounces pearl onions, peeled

Make sure all vegetables are washed well.

Combine and stir until the salt has dissolved:
8 cups water
1/4 cup pickling salt

Pour over all the vegetables in a large bowl. Place a plate on the vegetables to keep them submerged and refrigerate 12 to 18 hours. Drain, but do not rinse. Combine in a large, deep skillet and boil gently for 3 minutes, stirring until the sugar is dissolved:
3 cups cider vinegar
3 cups white vinegar
1/4 cup bottled lemon juice
2 cups sugar
2 tablespoons celery seeds
1 tablespoon red pepper flakes
1/2 teaspoon ground turmeric

Add the vegetables along with:
1/4 cup chopped fresh basil

Bring to a simmer over high heat, stirring often, until the largest, thickest pieces are thoroughly hot. Use a slotted spoon to pack the vegetables into hot pint jars. Add the hot vinegar solution, stirring to mix the seeds and chopped herb. Leave 1/2 inch headspace, and process 15 minutes in a boiling water bath.

Happy eating (and maybe happy pickling)!