When life gives you bolted carrots and unpredictable heat waves, take what you can from your meager harvest, thank the soil and the plants for their hard work, and make most out of what you’re given.
Yesterday, I (finally) had time to devote to making vegan pesto and pickled carrots. For the vegan pesto, I used the abundant carrot tops, far bigger than the carrots themselves. Additionally, I used lemon basil from my garden + fresh mint, toasted pine nuts, lemon, olive oil, and garlic and onion greens (also from the garden). The mint and lemon basil made the pesto taste so refreshing. 🌱
For the carrots themselves, I sliced them up and added a few other carrots to fill up the container, added fresh ginger, turmeric, sesame oil, rice vinegar, sugar, salt, and water. I made a similar batch at work but I think this one tasted way better. I credit the ratios and the sesame oil for that.
While my harvest was small, I now have tasty accoutrements that will last a good, long while. 👩🏻🌾🥕🧝🏼♀️
Austin Restaurant Weeks benefitting @ctxfoodbank started today. We are offering ANY LUNCH ENTREE plus a cup of GAZPACHO for $20 with $3 from every meal donated to @ctxfoodbank || A side note - the perks of being a food photographer - this might have been the best lunch of my life. The smoked beef sandwich - taking a bite the savory beef hits your palate first then the other flavors peek in to say hello - the cool cucumber compliments the savory beef, then the pickled flavor of the carrot, and the slightly spicy tangy tamarand aioli - and then the fresh mint hits ya! Oh and that soft ciabatta is perfect. And the gazpacho with it. Lord have mercy. Savory gazpacho with a hint of spice, refreshing mint, watermelon chunks, and cilantro. Well done chefs @dannyrodatx well done.
🥒🥕🥚 Not only do we have pickles in the market, but also pickled eggs, asparagus, beans, okra, tomato slices and onions... all locally made too!
Quality Poultry and Seafood is open 7-5 weekdays, 7-4 on Saturdays, located at 895 Division Street in Biloxi, MS.
"Mommy, carrots and grass and chicken". (Carrots, dill, and garlic)
I love toddlers lol.
What is your favourite canning recipe? Do you prefer hot water bath or pressure canning? I'm new to the preserving gig, so I will take all of the recipes and tips I can get!
Happy harvests 😊