pickles & condiments Archives - A Way To Garden

springtime recipes & d.i.y. salad dressings, with justin chapple

margaret — Sun, 17 Apr 2022 13:16:26 +0000

FINALLY, the first fresh flavors of spring are starting to show up at the farmers’ markets, and before long in our gardens, with more to come every unfolding week. Chef and cookbook author Justin Chapple, who’s also the “Food & Wine” culinary director at large, offers ideas to use the coming bounty, starting with an idea for asparagus, plus easy but transformational homemade salad dressings and more. Which vinegar with which oil please, and why? Justin is known for his energetic and very approachable style, creating what he calls “built-to-be-easy recipes.” As part of his role at “Food & Wine,” he hosts their video series called “Mad Genius Tips,” the title of his first book, and he authored another called “Just Cook It” (affiliate link). Justin is going to be teaching a workshop near me in the Hudson Valley on May 8th, 2022, at HGS Home Chef Cooking School in Hillsdale, NY, as part of the big Workshop Experience Weekend that I’m involved with, with lots of festivities. How to get tickets for his event, and the whole May 7-8 festival schedule. Plus: Enter to win a copy of “Just Cook It” by commenting in the box near the bottom […]

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dan koshansky’s refrigerator dill pickles

margaret — Thu, 08 Aug 2019 05:00:39 +0000

ONE HIGH-SUMMER DAY 30-something years ago, I ate pickles for breakfast with lovely Dan Koshansky, a retired railroad conductor and an organic gardener in suburban Long Island. I was garden editor at “Newsday” newspaper then, and the beat included many a recipe-tasting at harvest time. It’s how I learned to garden, and to cook from the garden: from people like Dan. I want to share his recipe for how to make dill pickles, refrigerator style, with you. Enjoy. making dan koshansky’s pickles THESE PICKLES were a hand-me-down recipe from Dan’s mother. And they couldn’t be simpler. Those are from a batch I made many years ago (photo by Kit Latham). the recipe: Wash jars: Run gallon or half-gallon canning jars through the dishwasher or otherwise wash thoroughly. Prepare your brine: To each quart of water that has been boiled and brought to room temperature, add ¾ cup of distilled white vinegar and 4 Tablespoons Kosher salt (Dan would say “heaping tablespoons”). See the link in the box at the bottom of this story on brands of salt and their relative saltiness. Estimate how many quarts to make depending on how many jars you will pack with pickles. Note: Do not […]

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recipes to help keep up with the csa share or garden’s bounty, with ali stafford

margaret — Sat, 23 Jun 2018 19:41:48 +0000

HOW DO YOU GRILL vegetables to perfection? And what do I do with my garlic scapes, or the greens on all those radishes, and so many of the other extras of the garden—or perhaps from your weekly CSA share? These are just some of the questions I have at the moment, and I suspect that you may, too. In this increasingly bountiful produce season, whether from the CSA, farmers’ market, or backyard, I’ve been turning to inspiration to my friend Alexandra Stafford’s website, Alexandra’s Kitchen, and to her Instagram feed, too. In a Q&A on my public-radio show and podcast, Ali’s shared how to store vegetables to make them last longest (hint: cut green off those roots at once, for instance) to recipes for pasta carbonara that uses a ton of them, or grilled-veggie tacos (photo, top of page), plus various sauces, quick pickles and pestos, too. Plus: Enter to win a copy of Ali’s cookbook “Bread Toast Crumbs” by using the comment form at the very bottom of the page. Read along as you listen to the June 25, 2018 edition of the podcast using the player below. You can subscribe to all future editions on iTunes or Stitcher […]

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