In a pickle

I’m not well-versed in Shakespeare but have seen many of the plays. Action makes more sense to me than lofty words so I doubt that Alonso and Trinculo in “The Tempest” were chatting over cucumbers. I made four different recipes of pickles from the remaining cucs at week’s end, mainly chunked and sliced since dill pickles require a shorter cucumber. After 10 minutes in a water-bath, there are now 21 quarts of happy pickles for the winter months. It’s just the beginning since we consume more than 2 quarts a week. Please ask about “seconds” if you are interested in canning, we don’t need THAT many smiling pickles!

We had some guests from Guatemala stop by and tour our farm. They work with Mennonite Central Committee in the San Marcos department of Guatemala in many areas, one being organic agriculture. Life on the mountain ridges that hug the southern border of Mexico is much more tenuous than here. They were invited to share in our church and have a meal with us – all amazing since I could understand the main points of the conversation in Spanish! When they walked up to me at the Saturday farmers market, I set the magazine down that I was reading to greet them. After a brief chat, they left to tour our farm. I picked up the magazine and there was a picture of the man I had just met! What a riot!

Steve and I are off to harvest the rest of the red potatoes. Hopefully we can get it done before I melt into another puddle. Why do people need sweat lodges? I take cold showers and have never understood the need for added torture. We didn’t have a water heater for years so I learned to enjoy, yes, enjoy cold showers year around. I had to run before taking a shower.

Harvest shares this week should include: beans: yellow wax, green and purple, along with onions, potatoes, cucumbers, tomatoes, dill, parsley, leeks, and carrots.

Folks have asked for a quick pickle recipe:

Early Ready-to-eat Dill Pickles

Slice cucumbers into spears and fill 1/2 gallon jar.

Place 2-3 heads of dill in the jar.

Heat the following ingredients and pour over:

1/4 cup salt                                                                                                                                1/2 cup vinegar                                                                                                                          4 cups water

Let sit on the countertop until cooled. This keeps in the refrigerator.