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Family time. It is a biannual event around here, Aunt Phoebe, Uncle Rob and their 2 year old daughter Ellie head to the hills of Kentucky twice each year. February break, when we are “off ” and can indulge in long coffee hours and much baking, and August, when we dine on tomato sandwiches, the brothers in law spend as much time fishing as possible, and everyone tries to keep the bugs and poison ivy at bay. The loaded 2001 Subaru made the 1000 mile trek from Boston and landed in Grandmom’s driveway just past noon on Monday and we have all been sneaking away from our long to do lists to spend as much time as possible with our dear relatives. As if that wasn’t enough to fill ourselves to the brim with love, another new/old friend Sasha came to the farm for her final visit before heading off to college. Needless to say the week has been full of big gatherings, meals at long tables, plenty of picking, riding, fishing, grilling, and following a pair of active toddlers around at all times. A week that began just a blink ago is now culminating in a super abundant rainy harvest day. I haven’t a complaint this week, not at all, even the incessant rain can’t get me down. Enjoy the bounty in the basket this week friends. Now, I am off to dine on fresh cucumber salad and grilled venison with some of my favorite folks, wishing you all the same in the days ahead!

Quick Refrigerator Dill Pickles

by: a Couple Cooks

2 1-pint wide-mouth mason jars with lids

1 pound small cucumbers

3 cloves garlic

1 large handful fresh dill

1 tablespoon coriander seeds

1 tablespoon whole peppercorns

1 tablespoon sugar

1½ tablespoons kosher salt

⅔ cup white vinegar

4 small chili peppers (optional)

1 cup water

Wash two mason jars and lids in hot soapy water, rinse, and let air dry.

Quarter the cucumbers into four slices each, lengthwise. Cut 3 cloves garlic in half. If desired, slice 4 chili peppers in half and add to the jars for a little extra heat! In a spare mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1½ tablespoons kosher salt and ⅔ cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture. In the two clean mason jars, tightly pack the cucumbers, garlic, and fresh dill (and chili peppers, if desired). Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.

Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Fried Green Tomatoes

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil


Salt to taste

Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. paper towels or a rack. Sprinkle hot tomatoes with salt. You know this recipe is best with Hill and Hollow red corn meal!!!


week fifteen in your basket:




summer squash

swiss chard

green beans





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