After a small break in the rain, the forecast is for more this week, although not as dramatic as last week. Watching the fields this time of year, it often feels as if growth is simply standing still. The plants are not dying; but they are growing very slowly.
This weeks's pick list:
- Pac Choy
- Winter Squash
Pickled Turmeric Eggs, from 101cookbooks.com
- 1 1/3 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon fine grain salt
- 2 teaspoons ground turmeric
- 1/2 onion (or 4 shallots), thinly sliced
- 1 tablespoons whole peppercorns
- 6 hard-boiled eggs*
In a small saucepan bring the vinegar, water, sugar, salt, and turmeric to a simmer. Stir until the sugar dissolves. Place the onion, peppercorns, and eggs in a glass quart jar. Pour the vinegar mixture over the eggs, secure the lid, gently rotate to move the shallots around, and refrigerate for up to ten days - two weeks.
Makes six eggs.
*Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.