Put Up 2011

Updated 7/31/11

Below is approximations of fruit we bought to what we did with it. There was lots of berry snacking in there too.

Strawberries (2 full flats) = 9 half-pints strawberry jam + 3 quarts frozen whole strawberries + 7 pints frozen strawberry sauce (7/11)

Raspberries (1.5 full flats) = 10 half-pints raspberry jam + 2 quarts frozen berries (7/11)

Apricots (3 lbs) = 8 half-pints apricot jam (7/11)

Blueberries (1 full flat) = 8 half-pints black & blue jam (includes blackberries) + 3 quarts frozen berries (7/11)

Cucumbers (3 lbs) = 7 pints dill pickles (7/11)

Pickled Radishes

Pickled Radishes

1 bunch red radishes
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon yellow or brown mustard seed
1/4 teaspoon whole coriander seed
1/4 teaspoon whole black peppercorns
1 medium dried bay leaf

Rinse radishes and trim off their leafy tops. Slice thinly with a mandolin. Set radishes aside. Combine red wine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved. Remove from heat and let pickling brine cool for about 5 minutes. Pour brine over radishes. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, add to potato salad, etc.

Note: These will smell horrible but taste delicious!

NW Seattle Farmer's Market Calendar

There are so many farmer's markets cropping up.
Sundays - Ballard - 10am-3pm
Tuesdays - Swedish Medical Center Ballard Cafe - 11am-2pm (Private?)
Wednesdays - Wallingford - 3:30pm-7pm
Thursdays - Interbay - 3pm-7pm
Fridays - Phinney Ridge - 3pm-7pm
Saturdays - U District - 9am-2pm
Saturdays - Magnolia - 10am-2pm