Mystery Produce and Jalapeno Pickles

This week I picked up another abundant “mystery box” of produce from Mariquita Farm. Everything in the box I will use, however, the volume of marjoram and Napolitano basil (which turns brown quickly when warmed, bruised or cut so it’s not ideal for pesto) will take some creativity in order to use before rotting.

 

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Cassius and Roxy are vegging out.

 

Here’s what I got:

  • Walla Walla Onions
  • Scallions
  • Red & Green Butter Lettuces
  • Carrots
  • Cucumbers
  • Tomatoes
  • Marjoram
  • Summer Squash
  • Basil
  • Cayenne Peppers
  • Beets
  • Supplemental purchases:

I am really happy about the bulk bags of jalapenos. When I saw them listed on the farm’s order sheet, I planned my Saturday afternoon for canning my favorite jalapeno pickles. The recipe I use is my own and is the most popular recipe in my book, Pickled: Preserving a World of Tastes and Traditions (2003). If you don’t have a hard copy of the book, you can find an updated version of the recipe in a previous Brinylife blog entry. These tangy slices are great on sandwiches, chili, nachos – or really any food made better by adding salty, tangy, hot flavor.