Up and coming blog posts

Guy has been working his magic in the kitchen lately. He's working on a batch of mead that should be ready in May, as well as a few other alcoholic beverages that we've been testing along the way. Yesterday he started three batches of sauerkraut from a friend's instructions. We should be enjoying those before long.

We're also hoping to get a batch of kombucha started in the next couple of weeks.

Neither of us have either made any of these things before, so we're having a great time experimenting and waiting to see what happens.

Tutorials (and results) of both of these experiments are in the works!

Saving it for Later: Pickled Cucuzza

One of the things we want to get out of the CSA is practice preserving foods for less plentiful times. Seeing as we've had so much extra Cucuzza squash around the house, as well as plenty of mason jars and vinegar, Guy decided to try his hand at a little quick pickling.

The recipe:

• Boil 2 c apple cider vinegar, 1 c sugar, dash of garlic and onion powders.
• Slice Cucuzza and onion. Pack into Mason jars with minced garlic.
• Pour the boiling liquid into the jars to cover.
• Apply lids. Let sit until cool. Refrigerate.
• Enjoy in a few days!

The results:

Not bad at all. In fact, we kind of like them. They turned out much crisper than regular cucumber pickles. They do taste almost entirely of apple cider vinegar (which is not a problem for us) and they also have an odd look to them (but we think that can be fixed by removing the seeds before pickling). This is definitely a project we will try again soon!