Make Half-Sour Pickles

Have you ever had one of those delicious pickles from a Jewish Deli and thought it was the best ever? Good chance it was a Half-Sour Pickle!

Half Sour Pickles are some of my favorite pickles. The best part is they are ready to eat only a few hours after making them.

Guaranteed they won’t be around for long!

As they age, they move into full sour pickles but that’s just because the cukes get to stay in the brine longer. Honestly, they never last that long in my home.

Half-Sour Pickles

  • Servings: 1 quart
  • Time: 30 minutes or less
  • Difficulty: easy
  • Print

These are considered a “fresh” pickle

  • 1 quart wide mouth canning jar with new 2-piece lid. Sterilize the jar in the dishwasher, NOT the 2-piece lid
  • 2 pounds pickling cucumbers, cut into spears or leave whole if desired
  • Ingredients for Half-Sour Pickles
  • 1/4 oz dill sprigs
  • 2 cloves fresh garlic, smashed
  • 1 bay leaf
  • For the Brine:
  • 32 ounces water
  • 3 ounces salt- use a scale and weigh it!
  • 4 ounces white vinegar

Boil 1 quart water. Place the 2-piece canning lid in a mixing bowl; pour boiling water over the canning lid; set aside until ready to use

Place the dill, garlic, and bay leaf into the bottom of a 1 quart wide mouth canning jar. Pack the cucumbers on top.

Bring the water, salt, and vinegar to a boil, pour directly over cucumbers. Place the canning lid on the jar, turn upside down and cool. Refrigerate. Allow pickles to steep 24 hours before eating. The pickles will change from half cured to a fully cured pickle the longer they sit in the brine.

They are good until they are gone, which won’t be long.

Place seasonings in clean, sterile jars

Pack cucumber spears into jars

Pour boiling brine into jars; fill to top

Secure lids and allow to cool

Adding dried onion flakes and jalapeno slices to the seasonings will add flavors as well. If you like your pickles spicy, try it.

This brine can also be used to pickle an excess of jalapenos and zucchini spears can be substituted for cucumbers if you like.

This is a quick and easy pickle. Try making some soon.

There’s nothing quite like a fresh pickle along side a sandwich or any kind of  charcuterie.

Enjoy!

Related Articles:

A Pickling Primer

Pickled Beets

Pickled Cauliflower

Pickled Turnips

Sweet Pickle Chips

 

 

Quick and Tasty Summer Lunch

This quick and tasty summer lunch is fresh out of the garden.

Who can resist this?

Quick and Tasty Summer Lunch

Quick and Tasty Summer Lunch

The tomato is of an heirloom variety that has a purple top and green bottom that slowly turns red as it ripens. It is the sweetest tomato I have ever tasted! I have no idea what the name of it is so if you know, Please let me know in the comments!

The cucumber was cut from the vine just minutes before it was sliced for the plate.

On the way in the door, I stopped and pulled a scallion and a few basil leaves.

Freshly pulled scallions

Freshly pulled scallions

I added some pickled cauliflower for a fermented food aspect and whole grain flat bread crackers.

Fresh and Pickled cauliflower

Fresh and Pickled cauliflower

 

Add some cheese and nuts if you want some protein.

One Delicious Bite!

One Delicious Bite!

Related Articles:

Pickled Cauliflower

Appetizing Cheese Board

Make your own goat cheese at home

Farmers Market Visit

Garden Fresh Vegetables

I was out and about yesterday and when I came home, I found this on my doorstep!

Garden Fresh Vegetables on the doorstep!

Amazing garden fresh vegetables just picked from the garden a couple of hours earlier.

These vegetables were grown from the seed, mulched and grown totally organically by Robert’s sister, Shelton, who lives in Boone, NC, up in the mountains.

This explains why she still had broccoli! I was overjoyed at the bounty:

Russet potatoes, garlic onions, red onions, broccoli, green and purple peppers, tomatoes and what looks like a purple tomato, green beans, red cabbage and green cabbage; it is an amazing gift.

Bountiful Garden Goodness

Bountiful Garden Goodness

We had just bought corn, kale, collards, arugula and spinach at the farmers market so we will be eating quite good this week.

Thank you Shelton!

These were just in time for  a cold day in July, needless to say, I made some amazing vegetable soup.

Garden Bounty Vegetable Soup

  • Servings: about 1 gallon
  • Time: 1 hour
  • Difficulty: easy
  • Print

TIP: Cut all the vegetables about the same size. Use different shapes for visual interest. Remember everything needs to fit on the spoon, not hang over.

Soup Ingredients

Soup Ingredients

  • 1/4 green cabbage, chopped fine
  • 1 large onion, cut into small dice
  • 2 carrots, sliced
  • 3 red potatoes, diced
  • 1 medium zucchini, diced
  • 10 green beans, sliced
  • 2 broccoli crowns, separated into florets
  • 2 large cloves of garlic, smashed
  • 1 can organic diced tomatoes
  • 1 can dark red kidney beans
  • 1 cup lima beans
  • 1 ear of corn, cut it off
  • Enough water to cover the vegetables
  • 1-2 bay leaves
  • 1-2 Tablespoons salt, to taste
  • 1 Tablespoon fresh ground black pepper
  • 1 splash Texas Pete Hot Sauce

Chop it all up, sweat (cook without browning) the onions, carrots and cabbage, once these vegetables are tender, add the rest of the ingredients.

Bring to a boil and then turn down the heat and simmer until the vegetables are done. Adjust the seasonings and serve.

Garden Fresh Vegetable Soup for a chilly day in July

Garden Fresh Vegetable Soup for a chilly day in July

French Toast Stuffed with Goat Cheese and Slathered in Blueberry Sauce

French Toast Stuffed with Goat Cheese and Slathered in Blueberry Sauce is delicious and nutritious although not diet food. This dish came to me while trying to use up some things to make room in the refrigerator.

French Toast Stuffed with Goat Cheese and Blueberry Syrup

French Toast Stuffed with Goat Cheese and Blueberry Syrup

I make 95% of the bread we eat and typically use lots of grains in the loaves. We buy organic eggs from the farmers market and the blueberry sauce is made from a batch of berries I bought to make a pie but never did. So instead of the berries going bad (I couldn’t believe no one ate them!) I made a sauce. The recipe is below and is very simple.

Goat Cheese Stuffed French Toast with Blueberry Sauce

  • Servings: 2-4
  • Time: 20 Minutes
  • Difficulty: Easy
  • Print

  • 4-6 slices of good quality, nearly stale bread
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Pinch of ground nutmeg (fresh ground is best!)
  • 1 tablespoon oil or just enough to coat the bottom of the pan
  • 1 ounce of fresh plain goat cheese for each serving

Mix all the ingredients, except the bread, in a flat pan. Place the sliced bread in the egg mixture, turning to coat. Let the bread sit in the mixture so it can soak it all up.

Heat a pan large enough to hold all the slices, place the soaked bread in the hot pan and cook until each side is golden brown.

Place the French Toast on a warm plate, immediately spread the goat cheese on one side of the bottom slice, top with another slice of hot French Toast.

Pour Blueberry Sauce all over and serve.

Now if you wanted, you could whip some honey and cinnamon into the goat cheese before spreading it onto the French Toast. It would put this dish completely over the top!French Toast stuffed with Goat Cheese

This is soooo good! And made with whole grains so you will feel full and had great energy all morning.

Like I said, not diet food, but whole, real food.

I hope you try this recipe and enjoy every bite.

French Toast stffed with Goat Cheese

Blueberry Sauce

  • Servings: Varies
  • Time: 30 minutes or less
  • Difficulty: Easy
  • Print

  • 1 pint of fresh or frozen blueberries
  • 1/2 cup organic sugar
  • 1/4 cup waterIMG_9355
  • Pinch of salt
  • Dash of cinnamon or zest from 1/2 lemon (Optional)

Wash and pick through the blueberries. Discard and soft, moldy or squished berries, leaves, stems and twigs. Combine everything into one pan and bring it to a boil. Simmer for about 10-15 minutes, until its thick. If you want the sauce smooth, put it in a blender or use an immersion blender to puree the sauce to the desired consistency. I like mine to have a few whole berries left in it. You can always choose to put some fresh berries with it when you serve it too.

This sauce is great on this decadent French Toast and over pancakes, ice cream and even over grilled salmon. Treat yourself and try that one!

Harvesting Honey

Harvesting Greenway Gold Honey

At the college where I work, we got permission to raise honey bees and this week was our first opportunity in harvesting honey.

The Hives for Greenway Gold

The Hives for Greenway Gold

Bees are in danger and need all the care and help they can get. So to see one of the two hives we have thrived is quite a source of glee and happiness.

I am not a bee keeper but I am a local honey devotee.

Local honey helps with all kinds of pollen related allergies. As someone who was highly allergic to just about anything that grew, once I started consuming local honey and local bee pollen, the allergies for the most part, disappeared!

Let’s hear it for local honey!

On to the harvest!

The box that had the frames which held the honey had been removed from the hive stack the day before.

Honeycomb frames filled with honey!

Honeycomb frames filled with honey!

It really pissed some bees off, Jim got stung a couple of times. Why not? The bees were only protecting their winter survival source.

The “Extraction Room” had to be readied: plastic on the floor, tables, warm honey extracting knife,

The warm wax cutting knife

The warm wax cutting knife

centrifuge assembled, screen filters, buckets,

The filter bucket

The filter bucket

jars and damp paper towels all in place. Don’t forget the tasting spoons!

Assembling the centrifuge

Assembling the centrifuge

Each of the frames weighed around 7.5 pounds before removing the honey and 1.5 pounds after. The process is sticky but amazingly rewarding.

Once you have everything ready to go, one of the frames is placed so the wax caps can be removed from both sides of the frame using a warm knife made for doing just these kinds of things. Catching the wax caps in a bucket below is a great idea as this is “virgin” beeswax, perfect for making lip balms and body lotions; just wash the honey out gently in cool water.

This is some of the wax cut off the honeycombs; virgin beeswax is perfect for lip balms!

This is some of the wax cut off the honeycombs; virgin beeswax is perfect for lip balms!

Cutting the wax caps with a warm knife

Cutting the wax caps with a warm knife

Place the frames in the centrifuge, there’s a certain angle they have to be placed because the bees create the honey combs on a particular angle to prevent the honey leaking out. Clever things!

Inside the centrifuge, see all the honey at the bottom?

Inside the centrifuge, see all the honey at the bottom?

Once the honey is spun out of the combs, it needs to be filtered.

It gets filtered through a larger screen mesh then into a fine mesh into a clean bucket below.

Then it is ready to bottle. When the honey is first bottled, there are a lot of air bubbles in it.

Due to the viscosity of the honey, it takes some time for them to rise and leave behind the clear, lovely color of the honey.

From our first harvest, we extracted 3.81 gallons!

Filling the jars

Filling the jars

We are naming it “Greenway Gold” since the hives are near the Greenway here in Charlotte.

Look at our stash!

Our honey is pale yellow and has a very floral flavor, similar to an orange blossom. It is delicate and sweet and couldn’t get any more local. Heck, it’s made just outside my office door!

Here’s an amazing part: the bees will refill the empty combs and will “clean up” any honey left on any of the buckets and other things. It’s good for them. Our main concern is the equipment getting stolen so Jim takes the things home for his home bees.

Did you know a honey bee will only produce about 1 teaspoon of honey in its lifetime? These are amazing critters.

There is a “Bee School” around here that is working hard to encourage people to keep bees. I don’t think I’d ever actually keep my own, but I will certainly continue to help with the honey extraction!

Now I can have some honey flavor in my lip balm formulas, won’t that be nice?

Part of the first Honey Harvest!

Part of the first Honey Harvest!

 

 

More honey

More honey

Greenway Gold with Breakfast

Greenway Gold with Breakfast

Lemon Detox Challenge

Lemon Detox Challenge!I’d like to invite you all to a simple challenge.

The 21 Morning Lemon Detox Challenge

Here’s what you do:

Each morning, before you have anything to eat or drink, squeeze 1/2 or a fresh lemon into a glass, add 8 ounces of room temperature water and drink it down.

Then go about your day as normal.

Make any notes about anything you may feel or how drinking the lemon water effects your body.

People report having more energy, clearer skin, calmer gut, less gas, regular bowel movements, anti aging effects (you’d have to do it a lot longer than 21 days, like, forever. . .) and easier weight control.

I’ve done this before and I really do like how I feel when I do this. My mother used to tell me when I was a little girl to drink a glass of lemon water every morning for your health. Good thing I like lemon.

Would you like to join me?

I’ll be doing a brief post each day about my experience on my Health Coaching Website’s blog www.chefpamela.com in hopes of supporting you in successfully completing your challenge.

SO go buy 4 fresh lemons and get ready to join me in the morning.

It’s time to feel good!

Related Articles:

Natural Beauty-21 Day Detox Routine http://ourlittlegreendot.com/natural-beauty-morning-detox-routine/

 

 

 

Join The 2014 Food Revolution Summit with John & Ocean Robbins

Don’t let Monsanto or Coca-Cola control your menu or your country

For the April 26-May 4 , bestselling author John Robbins is personally interviewing Vani Hari, Dr. Jane Goodall, Dr. Dean Ornish, Woody Harrelson, Andrew Kimbrell, Dr. Mark Hyman, and 18 more real food leaders. Join in for free to find out what’s really going on in the food movement, and more importantly, what you can do about it.

You’ll get urgent insights on topics like GMOs, the collapse of bee colonies, the real meaning of words like “organic” and “natural”, and how to protect yourself from toxic chemicals that should never have been approved.

You’ll also get the latest science on hot topics like gluten, sugar, fat, Paleo and vegan diets, fair trade, and what it’s going to take to feed a world of more than 7 billion.

Join The 2014 Food Revolution Summit with John & Ocean Robbins.

9 Days, amazing speakers!

Register for free for full access anywhere, follow the link below

http://www.foodrevolution.org/summit?orid=271881&opid=108

Listen this about Monsanto’s lies