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!
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