Foodie Friday: Spicy Pickled Veggies

pickled-vegetablesFor those of you that have a green thumb, this time of year can be very busy. As your bounty of summer vegetables and tomatoes are ripening in front of your eyes, you’re probably frantically looking recipes in order to put all these delicious, fresh veggies to use. You have been nurturing them for months, and now it’s time to reap the rewards of what you had sewn.

Salads and gazpacho account for a great deal of the veggies in my garden, but I also like to trade and go to local farms.

What do I do with all of the goodies I find there? Why pickle them of course!

Pickling is a quick and easy way to savor the flavor of summer while doing something interesting with your afternoon. You can use just about any veggie you want in place of the ones I have decided on, as long as you keep them about the same size and blanch the harder ones so they don’t break your teeth. Wax beans, baby carrots, cauliflower florets, okra pods, sliced sweet bell pepper, sliced cucumber, whole button mushrooms, peppers, or radishes all make for tasty tart treats in the summer heat. Enjoy!
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Foodie Friday: Brunch and Pickled Rhubarb at Skelly and the Bean

A couple Sundays back it was Fathers Day and this proud papa was lucky enough to check out Skelly and the Bean, a spot I have been wanting to check out since reading through their event posts on Brown Paper Tickets.  After a quick tour of the kitchen from Chef Zephyr Paquette, I was able to sit at the bar and soak up the homey, eclectic atmosphere.

While snacking on assorted house made pickled veggies, bread, and butter, I asked the incredibly friendly staff members and regular customers what they recommended. It soon became clear to me that I was going to try the Ham and Eggs. Knowing I was looking forward to a big steak dinner at home I was a little reluctant at first, but let me tell you it was worth every calorie. I cleaned the plate! The plate featured three soft boiled eggs each wrapped lovingly with thinly sliced ham with the perfect amount of slightly chewy crust filled with the lightest fluffiest deviled egg filling I’ve ever tasted. Slightly tangy, the filling offered a perfect counterpoint to the salty ham. A lovely micro green salad in the middle of the plate also got an invitation to the party, giving a crunch and a slightly-bitter-yet-refreshing cleanse to the palate between bites of the delicious eggs (which I frankly attacked with a one-bite method after a quick taste of the filling).
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