make
eat
sweet
Ingredients
1 1/2 cup oil
1 cup nuts (recommended walnuts)
1 tsp. vanilla extract
3 cup flour
2 cup (thawed blueberries)
2 cups sugar
1 tsp cinnamon
1 tsp salt
3 eggs
1 tsp baking soda
Directions
1. Preheat oven to 350º.
2. Mix all ingredients together well. Dough will be sticky.
3. Pour into 3 greased loaf pans and bake 1 hour.
Makes 4 servings
Ingredients
3 tablespoons sugar or to taste
2 tablespoons balsamic vinegar
3 cups blueberries (about 1 pound)
1 pound of peaches sliced (Watsonia Farm)
1/2; teaspoon black pepper (optional)
Directions
1. Boil 3 tablespoons sugar with vinegar, and 1-cup blueberries in a 1 to 1 ½ quart heavy saucepan, stirring, 1 minute. Remove from heat.
2. Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, and then add sugar to taste. Let stand tossing occasionally, 30 minutes.
Ingredients
1 head of cabbage (Hickory Hill Farm)
1/2 onion (Riverview Farm)
1 carrot, julienned (Woodland Garden)
1 pint blueberries (about 2 cups)
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey (Moore Farms and Friends)
2 tablespoons chopped fresh cilantro or parsley (depending on the growing season)
1 tablespoon cumin seeds, toasted
Kosher salt
Preparation:
1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting or a cheese grater works. Combine the cabbage, onion, carrot and blueberries in a large bowl.
2. Add the mayonnaise, vinegar, honey, cilantro or parsley (depending on the season), cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours
It has to be summer now that the peaches have arrived. It is all things peachy for the next month or so…
This week I want to share a recipe from Marisa McClellan author of Preserving by the Pint. She was at the market in April selling and signing her awesome canning cookbooks. You can find out where to buy this cookbook by visiting her website.
This is a recipe for canning but I like to cut the quantities in half and use it right away.
___
Makes 2 (HALF-PINT/250 ML) JARS
Ingredients
1 dry quart yellow peaches (about 2 lb), from Watsonia Farms
3/4 cup/180 ml cider vinegar
1/2 cup/115 g packed light brown sugar
1/2 cup/80 g minced yellow onion, from Hickory Hill Farm
1 garlic clove, crushed, from Goodness Groceries
2 teaspoons smoked paprika
2 teaspoons finely milled sea salt, from Beautiful Briny Sea
1/2 teaspoon Aleppo pepper
1/4 teaspoon cayenne pepper, or to taste
Directions
1. Bring a large pot of water to a boil. While it heats, cut the peaches in half and remove the pits. Fill a large bowl with ice water. Blanch the peaches in the boiling water for 1 to 2 minutes, then immediately transfer to the ice water. When cool, remove the peach skins.
2. Combine all the ingredients in a saucepan with a tight fitting lid over medium heat and stir to combine. Cover and simmer for about 10 minutes, until the peaches and onions have softened. Using a potato masher, break down the peach pieces. Continue to cook, uncovered, for 40-45 minutes, until mixture has reduced by about half.
3. Remove the pot from the heat. Using an immersion blender, purée the mixture until smooth (you may have to tip the pan a little to do this) If you don’t have an immersion blender, scrape the mixture into a blender or food processor and blend until smooth.
4. If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the heat and cook a bit longer. At this point, taste it and add more salt or pepper, if necessary.
Ingredients:
4 bone-in pork chops from Riverview Farms
Olive oil for brushing, plus 2 tsp.
Kosher salt and freshly ground pepper, to taste
2 peaches from Watsonia Farm, quartered and pitted
2 Tbs. maple syrup
2 to 3 tsp. good-quality balsamic vinegar
Small fresh Freedom Famers’ basil leaves for garnish
Directions:
1. Remove the pork chops from the refrigerator and let stand for 30 minutes. Brush the chops very lightly with oil, and season liberally on both sides with salt and pepper.
2. In a bowl, combine the peaches, maple syrup and the 2 tsp. oil. Season with pepper and toss to coat evenly. Set aside.
3. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Place the chops on the grill rack over the hottest part of the fire or in the grill pan and cook until golden, about 2 minutes. Move the chops to a cooler part of the grill or reduce the heat and cook until the pork is firm and cooked through but not dry, 3 to 4 minutes more per side.
4. Place the peaches over direct heat and sear, turning with tongs, until the cut sides are golden, 30 to 60 seconds total.
5. Transfer the chops and peaches to a platter and drizzle sparingly with the vinegar. Garnish with basil leaves and serve immediately.
Include a side of green beans to top of this magnificent, Freedom Farmers Market meal!
Serves 4
Ingredients
1 cucumber
water
Directions
1. Halve a cucumber lengthwise and cut into ½ inch slices. Simply combine cucumber and water in large pitcher and let steep for 1 hour. Add mint leaves and lemon or lime wedges for an added zing.
2. Serve over ice.
Summer is just around the corner, and staying hydrated should be number one on your list. We need just a few things in this world to survive and the basics are: food, water, and air. In considering this it is important to make wise decisions on how we feed our bodies. Our bodies are approximately 60% water and therefore we MUST hydrate by consuming a certain amount of water each day. Some of the water that we need to consume can come from food! There are lots of options when shopping for foods that contain boatloads of water. My number one go to veggie is the cucumber. The cucumber is 95% water. It helps keeps the body hydrated while helping to eliminate toxins. Since our farmers do not use harmful pesticides it is safe to eat the skins, which contain a good amount of vitamin C, so be sure to leave those skins on! They are also a good source of B vitamins. So if you need a little pick me up in the middle of the day skip the caffeine and eat a cucumber. Cucumber salads, cucumbers for dipping, even better make cucumber water. Here are two different ways to prepare Supper Hydration Cucumber Water!
Serves 4
Ingredients:
1 pound fresh spinach leaves, stems removed and washed (Rise N Shine Farm)
1/4 cup chopped green onions (Woodland Gardens)
2 hard cooked eggs, peeled and chopped (most of the farmers have eggs)
1 cup chopped mushrooms (Sparta Imperial Mushrooms)
4 slices of bacon (Riverview Farms)
1/4 cup vinegar
1/4 cup water
1-tablespoon sugar
Salt and pepper to taste
1-cup croutons
Directions
1. Tear the Rise N Shine Farms’ spinach leaves into bite-sized pieces, and place in a large bowl. Add Woodland Gardens’ green onions, chopped eggs, and Sparta Imperial Mushrooms.
This sauté serves as a great accompaniment to grilled meat, vegetables, or seafood because of its combination of freshness and earthiness.
Makes 4 servings
Ingredients
1-tablespoon extra-virgin olive oil
2 tablespoons butter (Banner Butter at Moore Farms and Friends)
1/2 pound mushrooms, steamed, wiped clean and sliced (Sparta Imperial Mushrooms)
Salt and pepper to taste
1 pound chopped lettuce (Hickory Hill Farms)
1/2 cup cream
1-teaspoon fresh thyme
Directions
1. In a medium saucepan, heat the oil. Add the butter, and allow it to melt. When the pan is hot and the butter is beginning to brown, add the mushrooms and let them cook for 2-3 minutes or until brown. Stir the mushrooms, and season with salt and pepper to taste.
2. Once the Sparta Imperial mushrooms are tender and most of the moisture has evaporated, add the Hickory Hill Farm lettuce. Season with additional salt and pepper, if needed, cooking until the lettuce is tender. Add the cream and the thyme. Cook until the cream is reduced and thickened. Remove from heat. Serve warm.
Yield
5-6 patties
Ingredients
10-12 ounces black or white salsify
2 tablespoons butter
2 eggs
3 tablespoons dried bread crumbs
3 tablespoons fresh parsley, chopped
1 clove garlic, minced
Pinch of thyme
Salt and pepper to taste
1/2 lemon juiced, 1 lemon wedge for garnish (optional)
Oil for frying
Plain Greek yogurt as garnish
Directions
1. As salsify emits a sticky milky substance, it is best to scrub the salsify and peel it using a vegetable peeler under running water.
2. Once the salsify is peeled, use a food processor to coarsely grate it.
3. Heat the butter in a frying pan and add the salsify and thyme.
4. Sauté the salsify until it begins to soften. It will be about 15 minutes.
5. Meanwhile, chop the parsley.
6. When the salsify has become soft, remove from the heat and place in a bowl.
7. Add the breadcrumbs and mix well.
8. Add the parsley, garlic and egg.
9. Season with salt and pepper and mix.
10. Form the salsify mixture into 5-6 patties.
11. Heat the oil in frying pan and fry the fritters until golden on both sides.
12. Remove from the heat.
13. Lightly sprinkle a bit of lemon juice on each of the patties and top with a dollop of plain Greek yogurt.
More About Salsify
Salsify, Salsify, what is this strange root? If you were at market 2 weeks ago and stopped by Good Groceries and saw a strange skinny looking parsnip, you should win the golden farmers market award for finding the most unusual veggie at a market! This yummy root is surely not a normal find at any farmers market. Salsify is a white root or black depending on the variety, like a parsnip but skinnier. All parts of the plant are edible. The greens are sweet, the root is tasty and easy to cook, and as if that weren’t enough, salsify’s purple flowers are really pretty.
Don’t mind the way the roots look; they are tan and shaggy with coarse side roots. The taste out weighs the look of this root crop. To make them visually more appealing one can peel them with a vegetable peeler to reveal the snow-white flesh. They will oxidize (turn a darker color) so you can place them into a bowl of water with lemon juice, to keep them snowy white. If you plan to steam them and brown them in butter (I would!) then there is no need for soaking them in lemon juice that snowy white color will be disguised by the cooking process. You can also use the greens, which look like tall, wide grass blades. The light-colored part of the leaf, the bottom six inches or so, is tender and delicious, like the bottom of a leek, and can be sautéed along with the roots.
The most surprising thing about salsify, the first time you eat it, is its flavor. Traditionally it is called “oyster plant,” and some folks say that they taste like oyster mushrooms. Don’t let that scare you off the root taste a lot like artichoke hearts, which is something we don’t get at a local farmers market in Georgia. I will take salsify over an artichoke heart any day!
Good Groceries at Tewksburry Farm has the white salsify this week and will have the black salsify very soon. Be sure to stop by his booth to get the ever so righteous salsify. Here are some recipes to try out. You can use the white salsify for the black in any of these recipes.
Ingredients:
3 or 4 pieces of salsify per serving
Parsley
Olive oil
Directions:
1. Top and tail and scrape the salsify. Cut each piece into three pieces approximately four inches long. Keep in water acidulated with a little lemon juice otherwise it will darken in color. When you are ready cut the salsify in half lengthwise, put in an ovenproof dish, sprinkle over a tablespoon or two of olive oil and season with salt and fresh black pepper.
2. Cook at 400°F for about twenty minutes turning a couple of times until just tender. Serve in a fresh dish and sprinkle over a little chopped parsley.
More About Salsify
Salsify, Salsify, what is this strange root? If you were at market 2 weeks ago and stopped by Good Groceries and saw a strange skinny looking parsnip, you should win the golden farmers market award for finding the most unusual veggie at a market! This yummy root is surely not a normal find at any farmers market. Salsify is a white root or black depending on the variety, like a parsnip but skinnier. All parts of the plant are edible. The greens are sweet, the root is tasty and easy to cook, and as if that weren’t enough, salsify’s purple flowers are really pretty.
Don’t mind the way the roots look; they are tan and shaggy with coarse side roots. The taste out weighs the look of this root crop. To make them visually more appealing one can peel them with a vegetable peeler to reveal the snow-white flesh. They will oxidize (turn a darker color) so you can place them into a bowl of water with lemon juice, to keep them snowy white. If you plan to steam them and brown them in butter (I would!) then there is no need for soaking them in lemon juice that snowy white color will be disguised by the cooking process. You can also use the greens, which look like tall, wide grass blades. The light-colored part of the leaf, the bottom six inches or so, is tender and delicious, like the bottom of a leek, and can be sautéed along with the roots.
The most surprising thing about salsify, the first time you eat it, is its flavor. Traditionally it is called “oyster plant,” and some folks say that they taste like oyster mushrooms. Don’t let that scare you off the root taste a lot like artichoke hearts, which is something we don’t get at a local farmers market in Georgia. I will take salsify over an artichoke heart any day!
Good Groceries at Tewksburry Farm has the white salsify this week and will have the black salsify very soon. Be sure to stop by his booth to get the ever so righteous salsify. Here are some recipes to try out. You can use the white salsify for the black in any of these recipes.
Ingredients
3oz basil, {leaves only}
2 stalks green garlic
2 bunches parsley, {stems removed}
3 oz kale, {stems removed}
1 cup GA pecans
1 1/2 cups parmesan cheese {shredded}
1/2 cup lemon juice
1 cup olive oil
1 1/2 tsp kosher salt
Directions
Add basil, green garlic, parsley, kale, pecans, cheese, and lemon juice in food processor. Blend in processor while slowly adding oil. Finish with salt.
Yield
One Quart
Tyler Williams' revolutionary Foraged Mushrooms and Oats
brought a breakfast dish to the level of a risotto you'd lust for
any hour of the day.
Ingredients
Oatmeal
1 cup Steel cut oats, rinsed
4 cups mushroom stock
2 cups wild mushrooms, sautéed
1/2 cup butter
2 tablespoons thyme
salt and pepper, to taste
Caramelized Buttermilk
1/2 cup buttermilk
1/4 cup Non-fat dry milk solids
2 tablespoons sugar
Chef’s Instructions:
For the oats
1. Bring mushroom stock to a boil in a medium stock pot.
2. Add a good pinch of salt and whisk in oats.
3. Bing to a boil and skim off any impurities that rise to the surface.
4. Reduce the oats to a simmer and add the remaining ingredients.
5. Simmer 1 hour stirring often until the mixture has thickened to saturate.
6. Season with salt and pepper to taste.
For the buttermilk
1. Place all ingredients in a small saucepan and reduce until light golden brown and thickened. Transfer to a blender and puree until smooth.
To finish
1. Place 1/2 cup of oatmeal in a bowl and drizzle with the caramelized buttermilk.
2. Top with a fresh seasonal raw vegetable salad from your farmers market and dress with lemon juice and olive oil.
Serves: 4 to 6
Ingredients
1 large bunch of fresh Swiss chard (Rise N Shine Farm and Woodland Gardens)
1 small clove garlic, sliced (Hickory Hill Farm)
2 Tbsp coconut oil (or your favorite oil to sauté with)
2 Tbsp water
Pinch of dried crushed red pepper (3 Porch Farm)
1 teaspoon Banner Butter (Moore Farms and Friends)
Salt (Beautiful Briny Sea)
Directions
1. Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk. Roughly chop the leaves into inch-wide strips.
2. Heat a saucepan on a medium heat setting, add oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute.
3. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it).
4. Add salt to taste, and a small amount of butter. Serve and ENJOY!
About Swiss Chard
Swiss Chard is a part of the goosefoot family (Chenopodiacea) appropriately named because the leaves resemble a goose’s foot. Other members of this family are beets and spinach -- No wonder it tastes so delicious. Our farmers grow both, Green Chard and Rainbow Chard. The brightly colored Rainbow Chard will surely catch your eye but both varieties are equal in nutrition and flavor.
Chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
If you are someone who juices, but have not yet explored vegetables, give Chard a chance. Add this leafy green to your yummy morning fruit smoothie and see how it tastes.
Chard can be cooked any way you want; boil, braise, steam or sauté. You can chop it up and include it in your favorite stuffing mix or pasta sauces. The general rule with Chard is to cook the leaves like you would spinach and the stalks like asparagus.
Ingredients
¾ cup unsalted raw pecans (from Moore Farms and Friends)
3 garlic gloves minced
1/4 cup freshly grated parmesan
1 bunch dandelion greens (from Woodland Gardens) (about 2 cups, loosely packed)
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper, to tasted
Directions
1. Preheat the oven to 350°F. Pour the pecans onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool.
2. Pulse the garlic and pecans together in the bowl of a food processor until very finely chopped.
3. Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be very thick and difficult to process after awhile — that’s ok.
4. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.
Ideas for Dandelion Pesto
• Spread over pizza with cooked potatoes slices (from Hickory Hill Farm), then baked.
• Smeared on crostini (from Star Provisions) over a layer of fresh spreadable cheese (from Decimal Place Farm).
• Use to dress potato salad.
• Toss with pasta (from Storico Fresco), with chicken (from Grass Roots Farm), or roasted vegetables (from Rise -N- Shine Farm).
About Dandelion Greens
Dandelion greens are the most nutritious leafy vegetable that you can buy. The root of the dandelion can be used for medicinal purposes. Its flowers can be harvested for wine. And its greens have a bitterness that can be delicious (plus they’re packed with iron). They are one of the first spring vegetables, they come on even earlier than asparagus, and they make a great spring tonic. Cultivated dandelion greens from the farmers market’s are generally less bitter than the wild ones, but be sure to nibble on a leaf to determine it’s bitterness and gage how much to include in your dish.
Dandelions support digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne. It is also a wonderful liver cleanser. It is the perfect food for us when we emerge from winter hibernation.
Dandelion greens are excellent in a salad, or strip the stems and use in any cooked dish as you would bok choy or kale. Here is an easy pesto recipe for utilizing some ingredients from Freedom Farmers Market.
Jarrett Stieber's creamy carrot soup was a much needed feast of
sunny colors against a rainy afternoon.
Ingredients
2 bunches of baby carrots
1 quart of milk
1 quart of water
1 cup of honey
1 stick of butter
salt and lemon juice to taste
For Garnish
Sparta Imperial Lions Mane and Shiitake (cut into pieces and roast in a 350º oven until they look sexy)
some toasted peanuts
some ground espresso
Directions
1. One of the most convenient things about soup making is how easily you can see how much you'll be making. This recipe should yield enough soup for dinner, but if you need to make a bigger or smaller batch you can just fill up a bigger pot with more of everything and have more soup. This recipe is very easy to make and if you pay attention to the little details, it is extremely delicious and will impress your diners!
2. Take your carrots firstly and cut off the green tops (since the soup is blended, the greens will mix with the orange and you'll end up with a less pretty brown color). DO NOT THROW THE TOPS AWAY, THEY ARE NOT GARBAGE! From here, you can add the carrots (unpeeled and cut into smaller pieces to increase cook time) to a pot with all of the other ingredients and boil vigorously until the carrots are completely tender and mushy but not overcooked to the point of loosing their pretty orange color. The butter will 'break' and be floating at the top. That is ok! It will become friends with the rest of the soup when you put it in the blender.
3. Next, ladle enough of the soup mixture to fill your blend halfway (blend in batches because over stuffing will cause improper blending and the hot liquid will expand too much and teach a scalding lesson on how easy making a mess can be). Blend on high speed for about thirty to forty five seconds (hold the top of the blender down with your hand holding a kitchen towel for safety because the heat may cause it to pop off), until the mixture is very well blended. Should you want to put on your fancy pants, you can even pass this soup through a strainer to take any remaining clumps out and give it that velvety restaurant feel... but after it's blended, it's ready to eat! Taste it and adjust the seasoning as necessary. Garnish the soup with some of your mushrooms, toasted peanut, a good pinch of ground espresso (freshly ground, please... you worked hard on the soup, don't ruin it by sprinkling the top with brown sawdust!) and some of the carrot tops (picked from the stems like you would with parsley or any other herb).
More on Carrot Tops:
The carrot tops can also be used for purees, pesto or soup but I would recommend blanching them in water with a good pinch of baking soda added to it for a minute or two before shocking and pureeing (the alkaline water will preserve the color of the chlorophyll and keep it forest green instead of swamp brown).
Most importantly, eat your soup with ample beer or wine and good company!
Ryan Smith's brilliant green soup was served chilled
and topped with a salad so incredible, it could've stood
on its own.
Ingredients
2 bunches green onions
2 bunches baby celery
2 tablespoons olive oil
3 tablespoon sea salt
2 cups celery juice
2 each lemons
1 pound razor clams, poached and cleaned and sliced
1/4 loaf sourdough
2 bunches baby carrots, washed and shaved into thin rings
Directions
1. Slightly warm the olive oil up in a large soup pot over medium heat. Cut the white bottoms off the green onions and reserve the tops. Add the onion bottoms to the pot of oil and season with a pinch of salt. Slowly cook the onion bottom stirring constantly to prevent color.
2. While the onions are cooking cut the leaves off the baby celery. Slice the celery stems into inch pieces and add to the pot. Continue to cook the onions and celery for 10 minutes.
3. Add the celery juice and bring to a boil. Once the juice is at a boil add the celery leaves and green onion tops. Cook for 1 minute and take off the heat.
4. Prepare an ice bath and submerge a container into it that will hold the finished soup. Puree the soup in a blender on high until completely smooth. Strain the soup directly into the container in the ice bath. Chill the soup as fast as possible to retain the vibrant green color. Adjust the seasoning and reserve the soup until ready to serve.
5. Dice the sourdough into small bite size pieces. Fry the sourdough in a small pot of oil over medium heat until golden brown.
6. Make a small salad of lemon zest and juice, razor clams, carrots, and the fried sourdough. Season the salad with a little sea salt and olive oil.
To serve
Place 2 ounces of the soup in a bowl. Top the soup with the salad and a little bit of celery leaves and carrot tops.
Chef Logue's Merguez was the heart of his chick pea soup
with house cured olives.
Ingredients
20 lbs lamb shoulder (or goat), butchered and cubed
110g kosher salt
55 g white pepper, ground
¼ cup nutmeg, grated
65 g raz el hanout
35 g sumac
25 g cayenne
20 g caraway, gound
60 g cumin, ground
170 g garlic, finely chopped
80 g fresh oregano, finely chopped
140 g harissa paste
16 oz olive oil
16 oz tomato paste
1 ½ cup stock or water
natural lamb casings
Directions
1. Mix all the ingredients besides the lamb in a blender and blend until a paste. Mix the meat with the paste and let sit overnight in the cooler.
2. Grind through either dye you desire, large for rustic, finer for putting in casings.
3. Test a patty after grinding for seasoning and adjust as needed with salt only.
Note: Use natural lamb casings for this sausage only, nothing large.
Bruce Logue's salt and vinegar potato chips were welcome crunchy, golden clouds of
salty/tart happiness. They were particularly excellent paired with his simple pickles
and porchetta sandwich.
Ingredients
3 yukon gold potatoes
1 teaspoon tartaric acid
salt
Directions
1. Slice the potatoes thinly and soak in ice water.
2. Remove from the water and dry.
3. Fry at 350º until golden brown and remove to paper towels.
4. Season with a mixture of the tartaric acid and salt to desired intensity.
Bruce Logue's aioli was an unassuming squirt bottle on its own, but wow was it great
on his bruchetta sandwich.
Ingredients
1 cup soy mash
3 egg yolks
1/2 cup lemon juice
1 tablespoon water
1 quart canola oil
2 cloves garlic
Directions
1. Chop the garlic and place in a stainless bowl. Add the egg yolks, water and half the lemon juice.
2. Slowly add the oil until a thick aioli is achieved add the soy mash and remaining lemon juice and whisk well. Thin to desired consistency with the water and final season with salt to taste.
3. Assemble the sandwich on your favorite crusty bread and finish with sea salt.
Bruce Logue's amazing pickels added a lighter counterbalance to his porchetta sandwich,
and made for a great chip dip.
Ingredients
5 heads fennel
3 cucumbers
1 quart water
1 cup white wine vinegar
1 cup sugar
1/4 cup salt
2 garlic cloves smashed
2 sprigs thyme
Directions
1. Combine the water, vinegar, salt and spices and bring to a boil. Turn off the heat and allow to steep for
3 minutes.
2. Slice the cucumbers and fennel to desired thickness and pour the hot liquid over.
3. Allow to cool to room temp. and store for a day before using.
