Category Archives: Know a California Farmer

Easy Refrigerator Pickles

I love pickles. That’s not a secret. As I type this I have four different types of pickles, pickling. This particular recipe is super easy and amazingly delicious. I serve these pickles often at potlucks and BBQ’s and they are always met with rave reviews. Give them a few days to “pickle” before you get into them, it will be worth it I promise! Again, this is a recipe where you can mess with the spices a whisper and only good things will happen. For example, omit celery seed, add a cinnamon stick, or just use pre-made pickling spice.

Fresh garden goodies ready to be pickled!

Fresh garden goodies ready to be pickle

Easy Refrigerator Pickles

  • 6 medium cucumbers
  • 1 large red onion
  • 2 small bell peppers
  • 1 head of garlic
  • 3 cups white vinegar
  • 3 cups sugar
  • 1 tablespoon salt
  • 2 teaspoons mustard seed
  • 2 teaspoons celery seed
  • 2 teaspoons red pepper flakes
  • Bay leaves (optional)
Sliced veggies enjoying their salt treatment.

Sliced veggies enjoying their salt treatment.

Thinly slice the cucumbers, onion and peppers. Toss in a large bowl with salt and set aside.

Cooling pickling mixture.

Cooling pickling mixture.

In a saucepan, combine vinegar, sugar, red pepper flakes, mustard and celery seed. Bring the mixture to a boil. Remove from heat and add 3 cups of ice. Place vegetables in jars, adding a few garlic cloves  and a bay leaf to each one.

In just a scant few days, these will be amazing!

In just a scant few days, these will be amazing!

Once the ice has cooled the pickling mixture, pour over the vegetables. Store in the refrigerator for up to 3 months.

See? Super easy! I hope you enjoy these pickles as much as I do!

 

 

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Wordless Wednesday: Indian Creek 

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Blackberry Sweet Tea

I might have a slight obsession with sweet tea. It started when I went to Alabama, because here in California, it’s just not a thing. When one has “sweet tea” here, it is just a glass of ice tea with a packet of sugar added to it. Disappointing and grainy. When I had it in Alabama (or anywhere in the South) it was an ice-cold glass of delicious nectar. Every time I get to go to the South or have a layover at the Atlanta airport,  I’ll bring airport sweat tea back in my Swell bottle. I ration it for a few days and think Southern thoughts.

If you can find Milo’s tea in your area, get that. That is my baseline to judge all other sweet tea. If you can’t find it, you are going to have to make it. But it’s ok, I’m here to help! For me, the secret to a good sweet tea is the simple syrup. You must make a syrup or you don’t get the same mouth feel. The syrup makes the tea just a whisper thicker, and if you get the good ice (you know, like the kind from Sonic’s), you end up with a kinda tea slushy which is heavenly, IMHO.

Sweet nectar of the god's.

Sweet nectar of the god’s.

A basic simple syrup recipe is equal parts water and sugar, heated until dissolved. You add that syrup to your ice tea and you’ve got a pretty good start of a decent sweet tea. However, if you wanna church it up a whisper, add some fruit to your syrup. Since its summer here in beautiful Northern California, we have all the fruits right now (literally and figuratively), pretty much all of my sweet tea is a fruit sweet tea. This week I’ve done peach, blackberry and nectarines. We have wild blackberries growing here right now, so that is why I am doing blackberry for this blog.

Blackberry (0r Fruit) Sweet Tea

Fruit Simple Syrup

  • 4 cups fruit
  • 2 cups water
  • 2 cups sugar

Tea

  • 8-10 cups of water
  • tea bags  (I prefer cold brew bags)

In a saucepan, add fruit, water and sugar. Bring to a simmer, cover, and let cook for 15 times. Mash up for fruit with a potato masher and simmer for 10 more minutes. Let cool. Run this mixture through a mesh strainer. Discard the solids.

From berry to sauce in just a few short hours.

From berry to sauce in just a few short hours.

Since I don’t have air-conditioning in my house, and I think sun tea is a bad idea, I use cold brew tea bags. I think it tastes the same, especially if you are adding fruit syrup to the mix. It makes making tea easy. I simply add my water to my container, add my tea bags, and stick it in the refrigerator until cool. Then I add my fruit syrup, mix well, and serve over ice.

My favorite tea receptacle.

My favorite tea receptacle.

If I close my eyes and turn my smoker on when I drink this, it almost feels like I am in the South! Mess around with this recipe – some people (who aren’t used to sweet tea), find this too sweet, some people (who are used to it), find it not sweet enough. You’ll find your happy place pretty easily. Add some mint or fruit when you serve it, to up the ‘wow’ factor. Enjoy!

Taaa daaaa! Easy fruit sweet tea!

Taaa daaaa! Easy fruit sweet tea!

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Wordless Wednesday: Baby Duke Mayo 

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Tuscan Ravioli Salad

Recently my Mom was laid up for a few weeks. It was hard on her because she is incredibly active here on the ranch. There really wasn’t much I could do to help her with Dr. ordered rest, but I could make her comfort food. There was a lot of tomato soup, grilled cheese, broccoli bacon salad and this little gem of a recipe. There are about a million versions of this floating around the internet, this one happens to be our favorite. I think next time I might switch it up a little and add some sweet purple onion. It’s always a crowd pleaser so think about making it for your next pot luck.

Yum.

Yum.

Tuscan Ravioli Salad

1 lb. cheese ravioli
1/4 c. extra-virgin olive oil
3 tbsp. good balsamic vinegar
1 tbsp. honey
Dash of red pepper flakes
salt
ground black pepper
1 cup cooked bacon or pancetta, crumbled
1 cup baby spinach
1/2 cup sun-dried tomatoes, chopped
1/2 cup freshly grated Parmesan

I like this salad because it has lovely colors. Makes me happy.

I like this salad because it has lovely colors. Makes me happy.

 

Cook ravioli according to package directions. Drain and transfer to large serving bowl.
Meanwhile, mix olive oil, vinegar, honey and season with salt and peppers to taste.
In the large serving bowl add bacon, spinach, sun-dried tomatoes, parmesan and dressing, toss until well combined.

I had to add a picture of bacon. Had to.

I had to add a picture of bacon. Had to.

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Wordless Wednesday: Wall Fire 

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Wordless Wednesday: Working Hard or Hardly Working? 

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Wordless Wednesday: The Storm

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Wordless Wednesday: Duke 

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Wordless Wednesday: Pasture 

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