Powisset Farm CSA week ten included tomatoes, cucumbers, carrots and arugula – yum!
I made a favorite recipe for a college send off: bread and butter pickles
Bread and Butter Pickles – batch will last long enough to make it through a meal or two 🙂
Slice cucumbers on the diagonal – about 2 lbs
toss with salt and set in a colander to drain for 30 minutes
wash cucumber slices and set in a large shallow bowl
mix 2 cups of sugar and 2 cups of cider vinegar together until sugar is dissolved.
Add celery seed and mustard seed – 1 tsp each to sweet syrup
Optional add ins are onions sliced and or celery sliced
Pour syrup over cucumbers so they are submerged in liquid.
Refrigerate overnight – sample in the morning before transferring pickles to smaller jars for storage in your refrigerator
This one was made by a collection of potters during the 50 bowls project at my cooperative studio. I love that so many hands were involved in its creation (including my own!). Knowing the farmers that grow the vegetables and the maker(s) of the bowl is important to our family and makes the connection personal and the very essence of home.