No, I am not retracting my comment on pumpkin spice everything. But what can I say? It’s that time of year. When you’re buying local produce in Niagara in October, there is a gloriously obvious bounty of pumpkins and squashes to be had. Rich in fibre and vitamin A, and useful in everything from soups to sides to dessert, they really are a fabulous food to take advantage of. Continue reading
We love dill pickles. Actually, we LOVE dill pickles. Little Miss could eat a jar in a week if I let her. I made a paltry 6 half pint jars last year. I don’t know what I was thinking. They were gone by the end of summer, but after cucumber season, of course. Continue reading
What is a “quickle?” Why a quick pickle, of course. It’s a term I’ve picked up from the owners of an amazing food truck, El Gastrónomo Vagabundo. Almost any vegetable can be quickled, but in this case I’ve taken my inspiration from this post which I found through Pinterest.
The original recipe calls for a ratio of 2 parts sugar to 1 part vinegar. I don’t like things to be so sweet, so I went 1:1, which is honestly still plenty sweet enough. I also didn’t have celery seed, and only have black mustard seeds, so I went with those and some dried dill, plus some chili flakes for a bit of a kick. With an abundance of cucumbers coming from the garden, and no signs of production slowing, I’m sure I’ll be playing with this recipe all summer. Continue reading