Some produce, like our gorgeous broccoli, made it into the summer lunch program here at school.
Now it’s cucumber season and cukes taste yummy and crunchy eaten fresh off the vine, BUT there are so many of them, we need to preserve a few for when they’re not growing anymore. Time to ferment and process pickles! The summer campers were ready to stuff their jars with fresh dill heads and garlic from our garden. They added cucumber spears and brine and sealed their jars with a kiss. Right now the jars are stored in my cool dark basement. By Back to School BBQ Day on August 25th, the pickles will be ready to crunch on. Yummy summer memories will burst in our mouths!
There are a few gigantic cabbages growing in our garden. I’m converting one head into sour kraut. Right now it’s fermenting in a crock at my house. I also used some of our many cukes to make bread and butter pickles for our school salad bar. I used an old Vermont recipe. The crew inspired me to make them. They said they remembered their grandma’s bread and butter pickles. And for my own pickling tastes, I made a batch of Kim Chi, a Korean hot pickle, made with Napa cabbage, fish sauce and a few other summer veggies.