March 12, 2012

The first peach blossom.

March is here, and it's beginning to look like it.  Mounds of green clover up to 10 inches high are covering our future corn patch.  Grass is turning green again, thanks to abundant Spring rains, and trees are in bloom everywhere.  After wheelbarrowing mulch to the far ends of the property during a church work day, we came home to plant:

Onion and carrot plantings
next to garlic

6 ft. of raddishes
18 ft. of 'Salad Bowl' lettuce
6 ft. of 'Romain' lettuce
25 ft. carrots
25 ft. yellow onions

Bush cherries two years old.

We also re-planted spinach seed where there are bare spots and mowed part of the lawn.  A second batch of peas is rolled up in moist paper towels on top of the refrigerator to sprout and be planted before St. Patrick's Day.  This is a busy weekend for the garden, since it's also time to sow seeds of tomatoes and dill indoors.  Broccoli will be transplanted out into the garden by next weekend, so it's time to start hardening off our seedlings by acclimating them to sunlight and wind after being pampered under fluorescent lights on a heat mat indoors.

Bees are loving our bush cherries, and the first peach blossoms have opened.  We finished a very busy day by watering our blueberries with an acid-loving fertilizer and by misting all the newly-planted seed.  Thanks to all this work on a sunny day, we can humbly show off our red necks!

The vegetable garden in March showing garlic left; clover center;
and peas, spinach, lettuce, and brussels sprouts right.

Recipe: Overnight Kosher Dills

No brining, fermenting, or cooking required!

If you like Claussen brand refrigerator dill pickles, then give these a try; you may just agree they are better! They are mild and surprisingly crunchy. Can't go wrong with fresh ingredients in this simple recipe. Comment from a pickle-maker: "I've been making pickles for years but haven't found that just-right recipe; this is the one I've been looking for. These pickles are unbelievable!"

Step 1
Go to the garden, farmer's stand, or market and find

• 20 - 25 small warted pickling cucumbers (wash and de-spine)
• 5 bunches of dill weed or stems with seed heads
• 1 large fresh head of garlic

Choose 20 - 25 small warted pickling cucumbers. The variety pictured here is an heirloom called "Russian Pickling."

Step 2
Using kitchen scissors, cut dill weed or seed heads into 2-inch pieces. Peel 7 large cloves of garlic and press, mince, or slice. Add garlic to dill.

Chop dill into a non-reactive 3-gallon container (DO NOT USE METAL).

Step 3
To make pickling brine: 

• Add 4 quarts (1 gallon) distilled or filtered water to a non-reactive pot on the stove top. 
• Add 2/3 cup coarse Kosher salt.
• Add 1 cup white vinegar. 
• Turn heat on "high" to boil.

Measure 2/3 cup of coarse Kosher salt and add to 4 quarts water on stove top.

Measure 1 cup white vinegar and add to water and salt on stove top to make pickling brine.

Step 4
While pickling brine is heating, cut stem and blossom ends off cucumbers. Slice into spears (quarter length-wise) or chips, or leave small cucumbers whole. Add to dill and garlic in 3-gallon non-reactive container.

Cut or chop cucumbers any way you like them. Small cucumbers can even be left whole.

Step 5
When pickling brine comes to a full rolling boil on stove top, carefully pour over cut cucumbers in 3-gallon non-reactive container. Cover and insulate container with towels to keep warm for at least 4 hours.

Pour boiling brine over cucumbers. Cover and let sit for at least 4 hours.

Step 6
When pickles have cooled, move to the refrigerator overnight. Keep covered.

Definitely looking like pickles now!

Step 7
Begin trying pickles after 24 hours (they will sink when ready rather than float). Keep refrigerated, and enjoy within 2 weeks.


Recipe: Overnight Kosher Dills

• 20-25 pickling cucumbers (small size)
• 5 large fresh dill weed branches or green seed heads with stems, chopped
• 7 cloves garlic (1/2 of a large head or more), sliced or minced
• 4 quarts (1 gallon) distilled water
• 2/3 cup Kosher salt
• 1 cup white vinegar

Start with firm, fresh, warted pickling cucumbers: bloated cucumbers will not pickle as well. Wash and de-spine, cut off ends, and slice into quarters or chips; very small cucumbers can be pickled whole. Layer cucumbers in a three-gallon non-reactive ceramic or plastic tub with dill and garlic. 

In the meantime boil 1 gallon distilled water with salt and vinegar. Pour boiling hot solution over cucumbers, cover, and let sit for at least 4 hours.  

Move to the refrigerator overnight and begin trying pickles after 24 hours. If they last that long, these should keep for up to two weeks refrigerated. No brining, fermenting, or cooking required!