DIY Quick Pickles

Pickling can be just that—a pickle. True pickling is an ancient miracle for food preservation, but involves a drawn-out fermentation process requiring canning equipment, sterilization procedures and a whole lotta waiting around.

But, did you know that there’s a fast and easy way to preserve and chill your fresh garden veggies? Follow these quick pickling steps for those of you not ready to go all in. 

1. Pick your pickle

Although cucumbers are the most common for pickling, you can pickle almost any vegetable such as baby carrots (not the bitty mature carrots which you find in packages, but miniature immature ones with the skin still on), shallots, onion, asparagus, cauliflower, green beans, zucchini, okra, and beyond. The fresher and crispier the produce, the better the final product.

2. Prep the potion

The main ingredient in pickle brine is vinegar. White vinegar is most common, but you can also use cider vinegar or wine vinegar. Balsamic is not recommended as it’s too syrupy. Combine 1 cup vinegar with 1/2 cup water in a saucepan. Instead of diluting the vinegar with water, try including a 1/2 cup of white or brown sugar with a dash of cinnamon.

Add a few pinches of salt. Salt draws moisture out of the vegetables and encourages the growth of useful bacteria. 

5. Spice it up 

This is where it gets fun. Many "pickling spice" blends are available and work beautifully, but consider a visit to the bulk aisle at your local food co-op to customize your blend. Mustard seed, dill seed, dry coriander seed, red pepper flakes, bay leaf, black peppercorns and garlic are all great places to start.

Combine all the ingredients in the saucepan, stir to dissolve, and bring to a boil.

3. Prep your veggies

Trim off any inedible pieces of your vegetable (e.g., the ends of green beans or root ends of onions). If you're cutting your vegetables into pieces, make sure they're all about the same size for pickling consistency.

Leeks and carrots make great pickled veggies.

4. Submerge and chill

Place your vegetables in a clean, dry container. Glass jars are the best because they won’t absorb any odors from the pickles.

Pour the boiling brine into the jar and submerge the veggies completely (you can add water to bring up the level if needed). Refrigerate for at least one hour and let the brine work its charms. The longer you brine, the tastier the pickle.

Depending on your veggie, quick pickles will keep in the fridge for weeks to a few months. 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.
 

Avocado Ice Cream

This is ice cream is a creamy and refreshing dairy-free dessert.

Avocado ice cream makes a great creamy ice cream texture.

Ingredients

• 1 1/2 cups avocado puree, (see tip), from about 3 ripe large avocados
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 cup lime juice
• 1/3 cup tequila
• Lime zest, for garnish

Preparation

1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.

Tips & Notes

To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.

Photo via Creative Commons. Authored by eatingwell.com. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop. 

DIY: Natural Egg Dye

Egg dyeing is a fun way to celebrate this time of year—and it's a tradition that goes way back—as much as 5,000 years when Persians celebrated springtime with eggs colored with plant-based dyes. Plant dyes can be just as useful today and they're plentiful; in fact you very well might have dye-worthy ingredients in your kitchen already.

Here are some great plant-based dyes—fruits, vegetables, spices and flowers.

Items Needed

• White eggs (or try brown, keeping in mind color results will vary)
• Egg carton
• Stock pan(s)
• Water
• White vinegar
• Slotted spoon
• Natural materials for dyeing (see table).

Optional: Tape, string, rubber bands, cheese cloth squares, natural beeswax crayons to create designs on eggs, and vegetable oil for an extra sheen. 

Directions

Beet dye including pulp (top), onion skin dye with celery, bay and ivy leaves wrapped in cheese cloth (middle two), turmeric dye with rice wrapped in cheese cloth (bottom).

Hot Bath Method

1. Place uncooked eggs in a stainless steel stock pan. Add water 2-3 inches above eggs. (When using bottled juice, fill 2-3 inches above eggs. Do not add water.) Add natural dye ingredients and 1-2 tablespoons vinegar per quart of water.

2. Cover and bring to boil, reduce heat and simmer for 15-20 minutes.
3. Carefully remove eggs with a slotted spoon and air dry.

Cold Bath Method

The process for cold dyeing is much the same as the hot method except the eggs and dyes are cooked separately.

1. Simmer the dye ingredients (water, vinegar and dye matter) for 20-30 minutes or longer, until the dye reaches your desired shade.
2. Allow the liquid to cool and submerge hard-boiled eggs in the dye for at least 30 minutes.
3. Carefully remove eggs with a slotted spoon and air dry.  

Notes, Tips & Techniques

Color variation

Colors may vary depending on steeping time and foods used to dye eggs.

Deeper colors

The longer the eggs stay in the dye, the deeper the color will be; leaving the eggs in the dye for several hours or overnight (in the refrigerator) is recommended for achieving deep colors. Allow the liquid and eggs to cool before refrigerating and ensure that the eggs are completely submerged in the dye. Eggs will be speckled if the dye matter remains in the liquid. For more uniform colors, remove the dye matter from the liquid, by straining the liquid through a coffee filter, before refrigerating.

Egg flavor

The flavor of the egg may change based on the dye, so if you plan to eat your dyed eggs, a shorter dye bath and fresh ingredients may be preferable.

Drying

Make a drying rack by cutting the bottom off an egg carton and turning it upside down.

Decorating

• Wrap onion skins around eggs, then wrap the entire egg with a cheese cloth square and secure it with string before placing the eggs in the dye.
• Wrap string or rubber bands around eggs before dyeing to create stripes (use rubber bands for cold dyeing only).
• Draw designs on hot, warm or cold hard-boiled eggs with crayons. When using hot or warm eggs, the crayon may melt slightly on contact with the egg (if eggs are hot, hold eggs with a potholder or rag to prevent finger burns). Crayon covered eggs should only be dyed in cold dyes as the crayon wax will melt in hot liquids.
• Gently wipe dry dyed eggs with vegetable oil to give eggs an added sheen.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

DIY Kombucha

A popular item for Mariposa shoppers, Kombucha is a bubbly, refreshing brew that also serves as a source of healthy probiotics.

Making kombucha can also be a fun and satisfying DIY project. The only challenge can be finding a scoby, the Symbiotic Culture Of Bacteria and Yeasts that floats in your brew, infusing the liquid with good bacteria. To find a scoby, put the word out to your neighbors, friends, and fellow Co-op shoppers. Anyone who brews on a regular basis will have extras. Another strategy is to look at the bottles of plain, unflavored kombucha and select the one with the largest floating blob of scoby. Strain the drink, and use the contents of the strainer as your scoby culture. The starter tea, or already-brewed kombucha, is essential to acidify the brew enough to keep less desirable bacteria from flourishing, so don't skimp on this ingredient.

Ingredients

• 14 cups purified water
• 4-8 teabags (white, green or black, not caffeine-free herbal teas) or 4-8 teaspoons loose tea
• 1 cup sugar
• 2 1/2 cups starter tea (already-made kombucha; you can use bottled)
• Scoby

Equipment

• 1 gallon jar or crock, no metal
• Thermometer
• Strainer
• Cloth to cover jar and rubber band or string to secure it
• Bottles with good lids for finished kombucha

Preparation

1. Start by sanitizing your jar, strainer, measuring cups and spoons and stirring spoon; either run them through the dishwasher or boil enough water to pour into the jar, drop the spoons and cups in, and then drain. Pour boiling water over the strainer. Let dry. Wash your hand thoroughly; don't use antibiotic soap.
2. In a large pot, bring 2-3 cups of the purified water to a boil. Add the teabags or loose tea and steep for about 5-10 minutes, then remove the teabags, or strain into the clean one gallon jar. Stir the sugar into the hot tea until dissolved, then add the remaining water. Use your thermometer to check the temperature of the tea—you need it to drop to under 85⁰F. When the tea is cool, slip the scoby into the mixture. It should float, if it falls to the bottom and stays there it may be dead.
3. Cover the jar with cloth and secure with the rubber band or string. Keep the jar in a warm spot; the kombucha will brew more quickly at 75- 80 degrees. If you live in a cooler climate, you may want to invest in a warming device, like a brew belt or a seed sprouting mat that doesn't get above 75 degrees. The kombucha takes 7-9 days in a warm room, but takes up to two weeks in a cool room.
4. Check the kombucha daily. A layer of scoby should form on the surface, making a thin film at first, then growing thicker. Floating yeast colonies will form, and as your kombucha starts to bubble, they will rise and fall. After the first few days, put a straw down the side, to avoid disturbing the surface, and take a taste. At first it should taste like sweet tea, and gradually become less sweet and more fizzy, like plain bottled kombucha. It will smell like cider vinegar, but not taste that sour. If it starts to taste very sour, it is overdone, and some of the good bacteria are dying off.It is still useful as vinegar, so don't throw it away. When it is ready, remove the scoby and bottle the kombucha.
5. If your scoby does not float, or a skin never forms on top of the brew, or any kind of visible mold occurs, discard and start over.
6. Keep your scoby at room temperature in enough plain brewed kombucha to cover by an inch, or start a new batch immediately. They can keep, in a dark spot like a cupboard,for three months, as long as you keep replenishing the kombucha.
7. For bubbly kombucha, bottle the tea with a strong lid and leave it out to carbonate itself by continuing to ferment overnight. Be very careful, since the bottles can explode. Some brewers recommend using plastic bottles for this process. When the plastic bottle becomes very firm when squeezedthe kombucha is done. Chill the tea to stop the action. Drink cold. The kombucha should keep for a month.
8. To flavor your kombucha, pour flavored waters or juices into the bottles before adding the finished kombucha, or put slices of ginger root or zest right in the bottle.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

DIY Kale Chips

Photo Credit: Cathy L Woods

Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.

Ingredients

• 1 pound kale, stems removed
• 1 tablespoon extra virgin olive oil, or other oil
• 1/4 teaspoon salt
• (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of your spice blend of choice 

Preparation

1. Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
2. Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
3. While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

DIY Lip Balm

Making your own lip balm is beyond easy; in fact, you might even know several people who have already given it a whirl. DIY lip balm is great because not only can you make it just the way you like it, you can control the ingredients.

You should be able to find most of the supplies you need for this project in your co-op’s health and body care section, or online in larger quantities. A local craft store is another good place to look, especially for tins and tubes to hold the finished product.

To make the balm, follow this general recipe, and customize to your tastes from there. We’ve included a few of our favorite scent combos below for inspiration.

Lip balm recipe

Makes 4 ½-oz. tubes

• 1 tablespoon beeswax pearls (or 1 tablespoon grated, unbleached beeswax)
• 1 tablespoon shea butter
• 2 tablespoon carrier oil (sunflower, castor, almond or jojoba)
• 10-15 drops essential oil
• 1 teaspoon honey (optional, for those that like it slightly sweet) 

Melt beeswax, shea butter and oil together in a small bowl in the microwave. If you don’t have a microwave, use a double boiler or a heat-safe bowl over simmering water. Stir until ingredients are liquid, then add essential oils and optional honey. Mix well. Transfer to a large eyedropper, syringe, or container with a spout, and divide liquid among four ½ ounce lip balm tins, jars or tubes. 

Customize your creation

To tint or color lip balm, add 1/8 teaspoon of lipstick to the solid ingredients when melting (just take a tiny dab off the end of your favorite tube). You can also use a drop or two of natural red food coloring, or a small amount of beetroot powder or a loose mineral powder (like blush). 

To make lip balm super shiny, adjust the recipe by adding one teaspoon more of carrier oil. Note that this formulation will not be suitable for tubes, since the end result will not be firm enough. 

Scent ideas: In addition to single scent blends that are popular, like peppermint and vanilla, consider these fun combinations:

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Mango & Berry Popsicles

Coconut and fresh fruit make a perfect treat for a hot day. Use any combination of fresh fruit and coconut water - we're using mango, raspberries, and blueberries. Popsicles are best using a popsicle mold and popsicle stick, however, smaller "popsicles" can be made using an ice tray.   

Ingredients

• 3 mangos (about 3 pounds), peeled, pitted and diced
• 6 ounces raspberries 6 ounces blueberries
• 2 cups coconut water
• 2 tablespoons light agave nectar

Preparation

Gently push raspberries into bottom of Popsicle mold. Place diced mango into mold on top of raspberries, top with blueberries. In a liquid measuring cup, mix coconut water and agave nectar, pour into each mold, about ¼ inch from the top. Insert Popsicle sticks into each pop mold. Freeze overnight. Remove from molds and serve immediately.