Yesterday’s Produce

These were the goodies that I got from our garden yesterday (sorry for the horrible picture from my phone). I also picked our first two little red cherry tomatoes, so tomato season for us is almost here! While I was out there, I spied a baby spaghetti squash so I am tickled about that! And the eggplants are coming too!

I went ahead and tried a recipe for dill pickle spears from the “Everyday Food: Fresh Flavor Fast” cookbook and they were actually pretty tasty for a 2-hour pickle! It’s a good thing because my pickling cukes are coming with fury! I am going to have to learn to can these suckers quickly. Here is the quick pickle recipe:
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Quick Dill Pickle Spears

4-6 pickling Cucumbers
1 cup white-wine vinegar
1/4 cup sugar
3 Tbsp. coarse salt
1 tsp. dill seed
2 crushed & peeled garlic cloves
2 cups water

Quarter cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine all the other ingredients. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.

Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in a airtight container up to 2 weeks.
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On a sad note, I think our broccoli and peas are petering out. It is to be expected as it gets hotter, but we have really enjoyed throwing these little goodies into stir fries and such.