In Our Kitchen

So powerful and mysterious

So powerful and mysterious

The pickling season is full steam ahead. I am hoping for a large batch of pickled okra, hot pepper jam and pickled peppers. Right now I am experimenting with brine ratios for the okra. So far sweet red onion and a little cider vinegar are leading the pack. Time will tell.

Stuffed again

Stuffed again

The cooler summer has given us a longer lasting batch of fresh zucchini and we are starting to run out of creative ways to serve them. I hate to admit it, but I may be a little tired of fresh-from-the-garden(or in our case the farmers market) zucchini right now.

I know, blasphemy.

I spy with my little eye something that begins with the letter Rocky

I spy with my little eye something that begins with the letter Rocky

Yes we still have tomatoes on the vine and it is September. Crazy summer this year. I feel like we may pay for it in spades next year. To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Garden, Rants, Things in Jars and tagged , , , . Bookmark the permalink.

19 Responses to In Our Kitchen

  1. Ruth says:

    Looks like the pickle you’re in is a good one. Happy end of summer. I have now decided I will never eat zucchini bread again. I didn’t make it but enough!

  2. I always mean to make preserves and never get around to it…I feel shamed:)

  3. Misky says:

    The jar of pickles is gorgeous, and the last photo gave me a great big grin. Lovely lighting on your photos, Greg.

    >

  4. Francesca says:

    The zucchini plague is upon you. When it is over, you will long for them. The stuffed zucchinis look delicious.

  5. Eva Taylor says:

    Not a fan of okra, is it still slimy when pickled?

  6. I’m jealous at your tomatoes on the vine. I couldn’t find any in my store the other day.

  7. ChgoJohn says:

    I understand your tiring of zucchini but those stuffed ones sure do look good.

  8. MamaD1xx4xy says:

    Pickled okra, yum! I love the stuff. The stuffed zucchini looks delish as well. I also tired from zucchini, but now that it is gone I miss it again! I also still have a few cherry tomatoes on the vine. The plants look completely dead, but yet they continue to produce a little more. I am looking forward to the fall produce, ah, butternut squash and pumpkins…

  9. I love zucchini but it’s like all gluts, sometimes after all the creative cookery, enough is enough! I had a whole case of blood oranges to get through so there has been a lot of orange inspired dishes in our house. Love okra though it’s not huge here so a bit difficult to source. cheers xx

  10. G’day! Love stuffed zucchini boats and thanks for sharing you kitchen view this month too!
    Cheers! Joanne

  11. Pickled okra! Can I move in? No-one else will eat them here, so I never cook them. When I read the words “longer lasting batch of zucchini”, my first thoughts were…”ooh, that can’t be good”. We are always excited when the zucchs and squashes start, then always terrified of what we’re left with! 🙂

  12. I’ve never tries pickled okra but would love to know your pickling recipe – do you have a post on this by any chance? It’s great having a look IMK

  13. Your pickled okra does look mysterious and a bit scarey. At first I thought it was some pickled creature!

  14. That jar of pickles does look a bit creepy :). I bet it tastes great tho.

  15. Do you have a record easy canning sweet pickles? Years ago we use to go to the Moose lodge and at the bar they had a jar of piled sausage with jalapeños and eggs in it. They would give you crackers to eat with it. I would like to have that recipe if you have it please. Love your Web site.

  16. Do you have a recipe for easy canning sweet pickles? Years ago we use to go to the Moose lodge and at the bar they had a jar of piled sausage with jalapeños and eggs in it. They would give you crackers to eat with it. I would like to have that recipe if you have it please. Love your Web site.

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