Just a quick post about how we've managed to take our garden-fresh eating to a new level recently. Tonight's dinner was a couscous salad in which all the vegetables—cucumber, green pepper, scallions, and cherry tomatoes—came from our garden. The only ingredients we didn't grow ourselves were the couscous, a can of black beans, and some olive oil, lemon juice, and cumin for the dressing.
Also, the weekend before ultimate we went to a celebration (an entire day spent playing one recreation of Advanced Civilization, which we although did not manage to complete), and we brought two contributions to the snack fare. One was our widespread sourdough cakes, which Brian makes from his grandmother's recipe on a weekly basis, just so they go together with us to nearly any event. Those continually go over nicely, however we had been given even bigger raves for our other contribution: selfmade dill pickles. Not most effective did we purpose them to ourselves, but our lawn provided nearly all the vegetable additives?Cucumbers, dill, or even whole coriander, that is what you get (in surprising quantities) if you permit all of your cilantro visit seed. Since they went over so well, and more than one humans even requested for the recipe, I'll share it with you in honor of the event:
Refrigerator Dill Pickles
In a quart jar, layer:
2 suitable-sized cucumbers, sliced
4-five sprigs of smooth dill
a pair cloves of garlic, minced
2 Tbsp coriander seeds
Pour in:
three Tbsp kosher salt dissolved in 2 cups water 6 Tbsp white vinegar
Make positive the veggies are truely immersed, close to up the jar, and refrigerate at least forty eight hours. In the words of the Naked Chef,
