Refrigerator Dill Pickles

Ingredients:
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
(this recipe makes 4 jars)

minced garlic
fresh dill
cucumbers, cut into spears

Directions:
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.
Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Recipe from~ Annie's Eats

Strawberry Bread

Dry Ingredients:
3 cups flour (whole wheat works if you prefer)
1 teaspoon salt
1 ½ cups sugar
1 teaspoon baking soda
1 Tablespoon cinnamon

Wet Ingredients:
4 eggs, beaten
1 stick butter (1/2 cup) fully softened
½ cup applesauce
1 ¼ cups chopped pecans
2 10 oz packages frozen whole strawberries

1. Thaw frozen strawberries, keeping all strawberry juice. Reserve 3 Tablespoons strawberry juice for glaze
2. Grease and flour loaf pans (I recommend lining the pans with waxed paper.) Recipe makes 2 large loaf pans (8 x 4), 3 medium, or 6 mini loaves. Preheat oven to 350 degrees.
3. Combine dry ingredients in mixing bowl. Make a well in the center and add beaten eggs, very soft butter, and applesauce. Mix thoroughly, dough will be thick. Smash the defrosted strawberries a bit, and add them, and the pecans (be sure to include the remaining strawberry juice after reserving amount in step 1) and mix carefully and thoroughly to combine. Try to coat all the strawberries with the batter.
4. Pour batter evenly into prepared loaf pans. Bake 40-70 minutes, depending on loaf size and whenever toothpick inserted comes out clean.

Glaze Ingredients:
1 cup powdered sugar (or more to thicken)
1 Tablespoon lemon juice (or more to taste)
3 Tablespoons strawberry juice (previously reserved in step 1).

5. Mix sugar, lemon, and strawberry juice. Drizzle/pour over tops and sides of bread loaves while still hot from the oven.

Recipe from~ Navigating Domesticity

Yellow Squash Cookies

3/4 cup all purpose flour
3 Tbsp. brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
3 Tbsp. butter, soft
1 egg, beaten
1 tsp. vanilla
1 cup grated yellow summer squash
Preheat oven to 375 degrees. In a large bowl,
combine first 7 ingredients and mix till smooth.
Fold in grated squash. Drop mixture, 1 Tablespoon
at a time on to a greased baking sheet. Bake for
10 minutes or till browned. Remove to wire rack
to cool.

Recipe from~ Driftless Organics

Creamy Braised Sweet Potatoes

1 large or 2 medium sweet potatoes, peeled &
cut into 2” pieces
2 Tbsp. butter
1 c. salted water or chicken broth
1/4 c. creme fraiche (you could also use 1/8 c of both sour cream and cream cheese and a tablespoon of powdered sugar)
nutmeg, salt, & pepper to taste

Melt butter in medium sauce pan. Add sweet
potatoes & saute for a couple of minutes. Add
salted water or broth, cover, reduce heat &
simmer for 10-15 minutes, stirring once or twice,
until sweet potatoes are just tender. Remove lid
& simmer for another few minutes until liquid is
reduced. Drain & toss sweet potatoes gently with
creme fraiche & seasonings to taste. Serve hot.

Recipe from~ Driftless Organics

Chicken with Garlic Scapes and Capers

2 chicken breasts
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
8 Tbsp. dry white wine
4 Tbsp. lemon juice
1 chopped garlic scape
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, chopped scape and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 2.

Bergefurds Farm Market CSA Week 3

blueberries

popping corn

red beets

garlic scapes

scallions

zucchini

summer squash

pickling cucumber

Bergefurds Farm Market CSA Week 2

strawberries

"Easter Egg" radishes

scallions

swiss chard

popcorn

garlic scapes

basil plant

Bergefurds Farm Market CSA Week 1

strawberries

"Easter Egg" radishes

scallions

"Rainbow Lights" swiss chard

popcorn

garlic scapes

mixed leaf lettuce