Week Eight: Purple Pickled Peppers

I’ve become only a little obsessed with those pickled veggies. I like to think it’s a healthy addiction, though, since vegetables are good for you. And vinegar has literally zero nutritional value, so the only “additives” are some sugar and salt… I say it’s a win. I made them for Steak Friday last week, and again Tuesday night with this week’s harvest.

We got a lot of good stuff this week. Aly got a pound of tomatoes, lettuce, corn (we split the 6-ear allowance), squash, and cucumbers. I got new potatoes, bell peppers (green and purple), gold zucchini, and carrots. I also grabbed some dill and Thai basil from the field (my plant seems to still be doing ok). I had a cucumber from the grocery store that I didn’t have a chance to use last week, so I made more dill-pickled goodness to have with lunch this week. The purple peppers start leeching a little of their color into the vinegar, so by the time I eat my snack I have white and purple streaked peppers… very pretty.

Gold zucchini and a bell pepper

I’m trying to find some new recipes to try, but this week has been really crazy and I haven’t been home at a reasonable hour yet this week. Maybe I’ll make a carrot cake this weekend? Mmmm, baking. I do have a master plan for some of the veggies, so hopefully we get another good harvest next week. I will definitely post about that!

Fresh corn... the beer did not, unfortunately, come from the farm!

Unfortunately, I was in such a hurry to make pickled veg this week I didn’t think to take a picture of everything all together – so all you get are fridge pictures.

Mmmm veggie goodness.

And a picture of my favorite dog ever.

Rupert aka Captain Fuzzypants.