Pickles, Bananas and New Recipes.

13 Jul

So, finally, pickling cucumbers and fresh dill are available at the farmers’ market. I bought 6 cucumbers and they fit perfectly into one of the quart jars that came with my new canning kit. I added some garlic, peppercorns, tumeric and coriander seeds. We’ll see how it turns out! They lovely jar is sitting on top of the fridge fermenting and the rest of the dill is happily displayed in a vase in the living room. Now everything smells like dill.

Also, today, someone sent me a link to an interesting article about bananas: What’s the Carbon Footprint of a Banana? I still don’t expect to eat them on a regular basis. Bananas have never been high on my list of favorite fruits – but now I won’t feel as  bad for that occasional slice of homemade banana nut bread that one of my (evil) coworkers insists on bringing in.

Recipe Update: Last week was a bit of a failure with my recipe experiment with it being a short work week (due to the fourth of July) and 3 evenings of being social and out of the house. I did get to make one recipe from Greens, Glorious Greens and another from an online source. I know, I know. “Online” doesn’t count as one of my cookbooks. BUT – it was really good!

Pasta with Leeks and Greens. An excellent vegetarian recipe – especially topped with cheese.

Flourless Brownies: Seriously though. This is a recipe provided on the Whole Foods website. It’s made with black beans instead of flour. Makes a fabulous, nutritious, cake-like brownie.

Next week’s recipes: Well, right now I’m having a look at The Frugal Gourmet Cooks Three Ancient Cuisines. The recipes are a bit more on the… adventurous side.  But, since we have a local variety, I am thinking about the Sardine and Macaroni Salad and also the Garbanzo Polenta.

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