Refrigerator Pickles

10 cloves garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons kosher salt
several sprigs fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. black peppercorn
Desired vegetables-- can use all cucumbers, but also young carrots, scallions, green beans, asparagus, cauliflower, hot chilies...

In a medium saucepan, bring 4 cups water to a boil, reduce to a simmer and add garlic. Cook for 5 mins and then add the vinegar and salt and bring back to a boil. Remove from heat.

Evenly divide the dill between 2, 1 quart canning jars. Also divide the seeds between the jars. Scoop out garlic from brine and place 5 cloves in each jar. Pack each jar with desired vegetables ( about 1 pound of cucumbers, sliced) until each jar is tightly packed.

Bring the brine back toa boil and pour over veggies to cover completely. Allow to cool and then place lids on the hars and refrigerate. You can eat in a few hours, but they get better over time. Keep in fridge for up to 3 months. 

Braised Beet Thinnings

1 bunch beet thinnings

2 T. Olive Oil
1c. liquid — water, stock, or white wine
2 t. Your favorite kind of vinegar — we like apple cider Salt and pepper 

Heat 2 T. olive oil over medium heat in a heavy skillet with a tight fitting lid. Lay the beet thinnings in the skillet so that they all fit inside. Pour over the liquid and cover with the lid. 

Cook over medium-low heat for about 15 minutes or until beets are just tender. Check periodically to make sure the pan doesn’t boil dry. Add more liquid if needed. 

Once the beets are tender, add vinegar, a pinch of salt and a grind of fresh black pepper. Stir once and remove to a plate to serve. 

OPTIONAL — after removing the beets, cook the remaining liquid down to a glaze consistency. Add 2 T. butter and stir until melted. Drizzle over the beets just before serving for a nice sheen and extra punch. 

They’re great with a crumble of blue cheese or gorgonzola. 

Fresh Salsa

Tomatoes
Sweet Peppers
Sweet Onions
Hot Peppers
Cilantro, chopped
Lime Juice
Salt to taste 

Dice all of the vegetables into very small pieces. Toss the chopped onion and hot peppers with a dash of salt and the juice from one lime. Let sit for up to 30 minutes.
Add the remaining ingredients and mix well. Serve with tortilla chips or any Mexican cooking dish. We love it with beans and rice. 

Roasted Red Pepper Risotto

From Asparagus to Zucchini by the Madison Area Community Supported Agriculture Coalition 

2 red or colored sweet peppers
1 med. Onion, finely diced
3 T chopped fresh herb- basil, dill, thyme... 
Juice of 2 small lemons
8-9 cups vegetable or chicken stock
3 T olive oil
About 2  cups Arborio rice
1cup dry white wine 

Heat oven to broiling temp. Place peppers on baking sheet. Broil close to heating element- turn peppers to char evenly. Remove from oven- put in paper bag and lose. Let peppers stand while you chop onions, herbs and juice lemons. Remove from bag, and peel skin, remove seeds and and stem. Don’t rinse them (it weakens flavor), cut in small strips. 

Heat stock in saucepan over low-medium heat. Heat oil in large saucepan over medium heat. Add onions and cook until soft. Stir in rice. Add wine and stir until absorbed. Add 1 cup of stock; stir until absorbed. Repeat until rice is al dente and in a smooth sauce (15-25 minutes). Remove from heat- stir in lemon juice, herb, and red peppers. 

Makes 6-8 servings. 

Salsa Verde

1 pint Tomatillos
1 onion, coarsely chopped
Juice of one lime
1 or 2 Hot Peppers, seeded
2 or 3 Cloves of garlic, chopped Salt to taste 

Preheat oven to 400. Dehusk and rinse the tomatillos, cut in half. Place the tomatillos in a baking pan with sides and roast the tomatillos for 15 – 20 minutes (they will release a lot of juice). If you like, you can simultaneously roast the hot peppers in a separate pan. 

Place all ingredients in a blender and pulse until they reach your desired consistency. Cool before serving.