• Posted by Califia Suntree on September 8th, 2014, 5:00 AM

    The second winning recipe for the Spooning Can-It-Forward Day recipe contest (with generous prizes courtesy of Ball) comes from Ann Forsthoefel, also of Portland, Oregon. (What can I say, the locals deliver!) She will be enjoying a bounty of Ball Heritage Collection Spring Green Mason jars, herb savers, pectin, and more for all her future canning endeavors (from what I hear, she has many such endeavors!)—and we will be enjoying her Tarragon Pickled Beets. As the directions below indicate, these can be processed in a hot water bath to be shelf stable, but Ann prefers to make them refrigerator pickles “because it keeps the beets so crisp.”

    Tarragon Beets

    Makes 3 pints Read on… »

  • Posted by Califia Suntree on October 18th, 2012, 5:04 PM

    From time to time, I feel like it’s my duty to remind everyone to pickle things! Now that winter is coming on, pickle-friendly veggies are taking center stage, and there’s nothing like a zingy bite of something sour to spark up cold-weather dishes like roast meats and stews. It doesn’t take much–maybe a quick cook to soften, and then a nice long soak in a flavorful brine. No need to do any fancy canning, just a clean jar and a fridge. The glorious pink pile you see here is a batch of watermelon radishes, thinly sliced and soaked in lemon juice, white balsamic, salt, sugar, and zest. It took but a moment and brought days of happy snacking. (This system works beautifully for daikon as well. But remember, pickled radishes of any stripe are stanky.) So as the beets, carrots, radishes, cabbages, garlic, turnips, and brussels sprouts pile up around you this fall and winter–please, remember to pickle.

  • Posted by Califia Suntree on February 26th, 2012, 10:29 AM

    Big congrats to Farmhouse Culture for winning this year’s Good Food Award in the Pickles category for their smoky-hot-zesty-fabulous Smoked Jalapeño Saurkraut. Santa Cruz-based Farmhouse Culture makes fantastic krauts from organic California produce, and the award is well-earned. Check out a Spooning recipe for a grilled cheddar cheese sandwich made with my top Farmhouse pick, the green apple kraut. If you want to play around with the award-winning Smoked Jalapeño kraut, try it on a turkey and Swiss cheese sandwich, or on a hot dog (mmmm), or as they suggest, use it to to make some dang tangy nachos! Check out the complete list of Good Food Award winners here.


    Good Food Winner! – Farmhouse Culture.

  • Posted by Califia Suntree on June 20th, 2011, 8:53 AM

    Become a proud graduate of Pickle U. this weekend at the Farmer’s Kitchen. Think of the class like a Classics 101–no newfangled modernist pickles like squash or peaches, just cukes in their many pickled forms. If you want a degree in Kosher dills, bread & butter, and hotdog relish, this University should be your top pick.

    Hollywood’s Farmer’s Kitchen is a new project of the Sustainable Economic Enterprises of Los Angeles, and an extension of the Hollywood Farmer’s Market. Proceeds from their cafe and classes goes toward nutritional classes and food prep training for low-income locals. A worthy and delicious cause!

    When: Saturday, June 25, 2011
    9 AM to 1 PM

    Where: The Farmer’s Kitchen
    1555 North Vine St., Suite 119, Hollywood

    The class costs $80, and you get a couple jars of pickles to take home. Sign up here.

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