Starting at the top from left to right: yellow carrots, "superstar" spring onions, beets, cauliflower, cilantro, basil, cucumbers.
This summer is flying by. We were so excited for more basil that we whipped up a batch of pesto to freeze for later use. The yellow carrots were an awesome snack for the work week as well as the sauteed beets for use in salads. The cilantro was excellent in some homemade guacamole.
We've roasted our cauliflower with lemon, fresh balcony grown dill, garlic and olive oil. The oven was set to 450 and let it go for about an hour. The cauliflower came out nice and crispy. It had a deep nutty roasted flavor but the lemon and dill kept it fresh which was a nice offset.
15 minute pickles!
We have adapted this recipe from The Salted Cod's favorite cookbook How To Cook Everything by Mark Bittman.
We sliced one cuke into chips, which were then put in a strainer and heavily salted. Toss them around to make sure each chip gets salted.
After 10 minutes the chips should have released most of their water content. Go ahead and wash the chips under running water, you want to remove all of the extra salt. In a small bowl big enough to hold your chips pour 1/4 cup of white vinegar over the cuke chips. Mix in 1 tablespoon of sugar and a teaspoon of dried dill. Eat them quickly because they actually don't last all that long. They have been a favorite treat of many of The Salted Cod's companions this summer including confirmed pickle haters. It's a nice salty/acidic balance. Good stuff.
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