Remembering my childhood, many hours were spent watching those I love in the kitchen canning. Than a winter full of eating the bountey they had harvested. This is a recipie i remember our neighbors making every year. Cauliflower, broccoli, carrots and onions pickled to eat from the jar! Can't tell you how many times us kids got in trouble for getting a jar out of the pantry without asking. ;)
Pickling veggies is easy. Here is a recipie strait from the test kitchen:
Choose fresh heads of broccoli and cauliflower. You will be able to tell freshness by checking for tight florets that cling to the stalk. Do not choose broccoli or cauliflower that has limp stems or brown spots.
Wash the vegetables, and chop the broccoli and cauliflower into small florets. You can chop and pickle the stems or discard them, depending on your preference. Peel the onion, slice it in half, then cut each half into thin half moons and set aside.
Things You'll Need (13)
1 head broccoli
1 head cauliflower
1 small yellow onion
8 cups water
6 cups white vinegar
6 tbsp. kosher salt /or/ canning salt
5 1-qt. mason jars with lids
10 tsp. pickling spices
2 tsp. red pepper flakes
2 tsp. dried thyme
Add the water, vinegar and kosher salt to a saucepan and cook until just boiling, then turn off the heat.
Sanitize your mason jars by submerging them in a large pot of boiling water for at least 30 seconds. Remove them from the boiling water using a pair of tongs and set them aside to dry.
Measure out the pickling spices, dried thyme and red pepper flakes into a small bowl, stirring to combine. Divide the spice blend evenly into the jars. Divide the onion slices evenly among the jars, and place them on top of the spice blend. Tightly pack the broccoli and cauliflower florets into the jars.
Pour the pickling liquid into the jars, filling them to the very top. Clean the rims of the jars with a clean towel. Cap the jars tightly and fully submerge the jars in a pot of simmering water for 10 minutes. Remove the jars from the pot with tongs and set out on the counter to cool before storing in a pantry or cupboard.
Allow the pickles to brine for two to three weeks before consuming. Store your pickles in a cool, dark place for up to a year. Once you open a jar, store in the refrigerator.
We are excited to anounce we will be part of the Farm Tour this year!
Here is the information. Please click the tab to go to the site to buy tickets! We look forward to seeing you on the farm!
Harvest Moon Farm Tour
When: Saturday, Sept. 8, 1 – 5:30 pm
Where: Pick up at the Soldotna Safeway
Wondering what it takes to produce and sell food on the Kenai Peninsula?
Tour three local farms including Lancashire Farms, Ridgeway Farms , and Alaska Berries , that have met the challenge in unique ways.
Meet the farmers and hear their stories: how their farms evolved, lessons learned along the way and why they are passionate about what they do. Taste a variety of Alaska Grown wines to complete the tour.
This tour, sponsored by Kenai Soil & Water Conservation District and Kenai Local Food Connection in collaboration with Alaska Farm Tours is the special kick-off event for Harvest Moon Local Food Week.
Tickets: $50, include a wine tasting at Alaska Berries. To purchase tickets please see www.alaskafarmtours.com.
Soooo proud of these two. It was fantastic to see their months and months of hard work with their pigs pay off. Both kids made it to the final three in the heavy weight class for swine conformation; Neka won Reserve Champion! Elijah won a purple ribbon (exceptional, but not the champion). Then, for showmanship, Elijah won Grand Champion for his age division! Neka won a blue ribbon in her group. It was a long day but they are happy with how things turned out and ready for the auction tomorrow!
Last week Ridgway welcomed The Central Peninsula Garden Club!
Their mission statement is:
"Started in 2007, the Central Peninsula Garden Club is a volunteer, nonprofit 501(c)3 organization whose mission is to educate and exchange reliable information about all aspects of gardening on the Kenai Peninsula, Alaska."
Abby taught what plants are grown at Ridgeway farms. What varieties of vegetables she has had best success with. Also troubles with pests and how Ridgeway tackles the problem.
Thursday we had a group from Kodiak from the villages outside the city. They wanted to know planting details:
~plant spacing/what can fit in a greenhouse
~how they could do a CSA
~how to work together and make an efficient greenhouse.
We love that we are able to share our knowledge of what works for Ridgeway and wish both of these groups the best success!
On Saturday June 23rd 2018, Ridgway was visited by the Kentukey roadside market tour.
Abby gave an amazing tour telling everyone about the history of how and when her family came to Alaska. She explained how things were in the 1950's vrs. now and how far planting technology has come. Having several greenhouses planted with hydroponic technology is a vast differance to the 1950's and planting mainly in fields.
She was able to share how fertilaztion at Ridgeway is primarily manuer and where we are not certified organic, we do follow organic practices; all systems are in a symbiotic relationship with one another.
We look forward to next year!