Our dinner Saturday came entirely from our garden. Sauteed zucchini, steamed new potatoes and green beans with dill and swiss chard. We each had a cherry tomato too! Love it when we've produced everything.
We also made pickles on Saturday. We picked up 6 pounds of cucumbers at the local farmer's market. William uses a recipe from the book 'Wild Fermentation' by Sandor Katz.
This is all of the other ingredients: dill, garlic, chili peppers, peppercorns...
and here's the pickles ready to pickle. They will sit out for probably a couple of weeks fermenting until they've reached the right sourness and then they will be refrigerated. They are delicious!
How you Should be Baking with Figs
4 hours ago