Market Recipe: Pickled Dill Carrots

  Market Recipe: Pickled Dill Carrots By Sheena Moore of  Sheena’s Pickles Prep time: 10 minutes. Processing Time: 10 minutes. Brine yields about 5-6 pints. Carrots (B5 Farm or Bouldin Food Forest) 4 cups of water 4 cups of white vinegar ¼ cup of pickling salt 1 tablespoon of sugar (optional) 1 tablespoon pickling spice Dill (Johnson’s Backyard Garden or […]

Market Recipe: Good Seed Hemp Patty Burgers

Good Seed Hemp Patty Burgers contributed by Market Chef Maggie C. Perkins Good Seed Hemp patties, prepared as directed Fresh Ciabatta Buns (Texas French Bread) Hatch Green Chile whole grain mustard (Stellar Gourmet) Texas Sweet Heat sliced pickles (Pogue Mahone) Sun-ripened tomatoes, sliced (Bernhardt’s Fruit and Veggie Farm) Salt, Ground Pepper Build a burger using a […]

Market Recipe: Fermented pickled peppers

Fermented Peppers yields 1 pint 1. Seed and slice 1 lb mixed peppers into thin strips. (photo above is this recipe doubled) 2. Pack the peppers into a wide-mouth, pint-sized mason jar—sprinkling 2 tsp fine sea salt evenly throughout the peppers as you pack them. Condense the salted peppers by firmly pushing them into the bottom of […]

Market recipe: quick pickled carrots

Kate Payne quick pickled carrots at the Cedar Park and Mueller Farmers’ Markets last weekend. Here’s the recipe for you to try it out. Quick Pickled Carrots yields 1 quart or 3 half pint jars of pickles 1. Chop 1lb carrots into pickle sized pieces. Slice them in thin rounds for sandwiches or in sticks […]

Market Recipe: Hip Girl’s Watermelon Rind Pickles

Watermelon Rind Pickles Makes 2 quarts, recipe based on Linda Ziedrich’s Gingery Rind Pickles in the Joy of Pickling This recipe uses up about half of a medium-sized watermelon. 1. Cut up watermelon into wedges for eating. Cut red portion off the rind and then carefully slice off the dark green portion of the peel. This […]