I would have *sworn* I already wrote an entry for this, but it’s nowhere to be found.
Hot Peppers: These were pickled for use later. They aren’t super hot, but I thought they’d be nice added to other things, and I don’t have a use for all these hot peppers right away. Actually, I’m assuming the tiny peppers are hot as Hell. I stabbed them to admit brine and pickled them whole as I feared their juices!
Squash: The yellow one was pickled with the hot peppers. It won’t hurt them any, and the squash may be totally awesome. We’ll see, I haven’t gotten into it yet. The green squash was just plain pickled.
The one on the left is Italian herbs, garlic, onion and red wine vinegar. The one on the right is more of a straight traditional brine.
Garlic: The garlic was brown mush inside, so it was tossed.
Bell Pepper: Eaten raw!
Kohlrabi: It’s fate is as yet undetermined. I might put it in a mixed pickle, or I might freeze it.
Rhubarb: It has become rhubarb chutney! This was water bath canned. It is *so* tasty, but we have so much other good stuff to eat – I want to have produce when it’s not in season too!
The rhubarb chutney is in the 4oz. jars in the foreground. The carrots are regular commercial carrots, but we both really like pickled carrots and as long as we were heating up the 16qt canner… There’s also green beans (which are from…THE FUTURE) and some pickled zucchini in a different brine, but not much of that is visible.
Raspberries: Considering the cost, I’ve been disappointed with the fruit share. It’s not worth the money. The fruit is tasty, but there’s too little of it, over all. These were just eaten as is, which is the best way to use compound berries, IMO.
Chard: This was the best chard of the season so far. It was eaten braised. The stems were retained for veggie stock, visible here:
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