July 24, 2013
One of the best things about being back in LA? The farmer’s markets.
Sure, there are a ton of open air markets in Paris, but a large chunk of the produce vendors get their fruits and vegetables from Rungis, a huge warehouse wholesale food market in the suburbs. This beautiful bundle of rainbow chard, on the other hand, was purchased at the Mar Vista Farmer’s Market, from a kindly gentleman from Jimenez Family Farm, who informed me that no pesticides were used in growing it — “We use bugs to kill bugs.”
I used the leaves in a sausage and sweet potato soup, and was left with the vibrant rainbow stalks. So I pickled them. Waste not, want not, right?
Added benefit: after a few days, the brine leeches a bit of the color out of the stalks, making the prettiest picklebacks ever.
August 1, 2012
Do you like pickles? Don’t be silly, of course you do. Did you know that you can make pickles in your own kitchen, and you don’t need any esoteric equipment or tons of time on your hands to do it? I made the batches above in, oh, fifteen minutes, and that’s because I was dawdling.
If you have a couple days, try making vinegar pickles. They’re great on sandwiches and with barbecue anything.
If you’re in a hurry and you want pickles right now, quick salt and sugar pickles only need about ten minutes in the fridge. I just snack on them as-is, but they’re also great with fatty meats like pork belly because they lend a freshness and crunch factor that matches well with unctuous viands.