I love that the Dane County Farmers Market in Madison, WI runs on both Saturday AND Wednesday in the summer time. Most weeks I end up going both days because we go through greens so fast!! Seriously, I buy kale and Swiss chard twice a week sometimes.
So on top of my usual Saturday shop this Wednesday I picked up some fingerling potatoes, broccoli, cherry tomatoes, kale and... pickling cucumbers!!
Here's my question - what would you do with all this?
Ok so obviously I'm planning on pickling cucumbers!
I'll be using my grandmother's tried and tested dill pickle recipe that I've made many times over the years with my mom (literally. I've been helping my mom can since I was like 10).
However, this is my FIRST TIME EVER making these pickles all on my own. If all goes well with this little batch (as I suspect it will) I'd like to branch out a little more and experiment with something different.
So I'd love to hear if you have a special pickle recipe (canned OR fermented) or a special technique.
Otherwise, I'm thinking of roasting the potatoes one night with some rosemary to accompany a couple of salmon fillets. The kale is probably going to be steamed and used with some beets I picked up on Saturday to make my Steamed Kale and Beet Salad and the broccoli is likely going to be turned into an Asian stirfry, while the tomatoes will end up in some Veggie Breakfast Omelettes.
What would YOU do with kale, broccoli, cherry tomatoes, fingerling potatoes and pickling cucs?
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