Just to Mix Things Up a Bit...

The jams, marmalades, & chutneys are wonderful to make yet sometimes I crave something with some real spice, something savory, something that has absolutely nothing to do with sugary goodness. Maybe this happens at the changing of the seasons, perhaps this comes about from recently downing lots of fresh juice & doing more yoga than usual. Who can say? All I know is that I have been absolutely transfixed by a recipe that is absurdly easy & lends itself to dinners & lunches of all sorts. Herewith, please find my delicious pickled turmeric. BUT (because there's almost always a 'but'...) PLEASE NOTE:

If you have never worked with fresh turmeric before, be forewarned: it stains everything it comes into contact with a brilliant saffron yellow. If yellow is your favorite color, not a problem! If, on the other hand, you've decided to embrace Spring & happen to be wearing something ephemeral & white, well, you just may want to reconsider your kitchen attire.

Pickled Turmeric

1 cup fresh turmeric, peeled & shredded
3/4 cup fresh lime juice
2 T salt
2 T sugar (I used coconut sugar, altho' cane, white, or brown is fine)
2 T coconut oil
1 T mustard seed
2 whole dried chile de arbol

1 pint sized mason jar

In a pint jar, add shredded turmeric, lime juice, sugar, & salt. Shake to combine. In a small skillet heat coconut oil over medium high heat. Add mustard seeds & chiles. Shaking the pan to combine, heat until seeds begin to make a popping sound. Immediately remove the mixture from the pan to a cooling dish. Once cooled, add mustard-chile oil to mason jar. Once again shaking to combine. Chill for 3 days, shaking each day to combine.

Serve slightly warmed to thin coconut oil, as a condiment with rice, and pretty much anything else!

Enjoy!
Love,
Pink Slip

Bounty!

Fear Not! I am not going to be making jam out of green beans. This is just to say that my incredible friend, Joe Rojas, gave me lots of beautiful green beans from his garden today. They are so intensely green, so fragrant, so snappingly fresh! I got to work & employed another preserving method dear to my heart: pickling. After cleaning, topping & tailing the beans, I made Szechuan Beans & Dilly Beans. The first involves soy sauce, sesame oil, ginger, and Szechuan peppercorns. I am convinced these will not be used for stir fry's, but will, most likely, be used in Bloody Mary's when the rain begins to fall in earnest & i will need a restorative pick-me-up on Sunday mornings! As for the latter, Dilly Beans involve dill seeds, black peppercorns, cider vinegar & fresh dill. Crunchy, crisp, & perfect to serve with other pickles, charcuterie, cheese plates, or just because. I have been known to work my way thru' a plate o' pickles before. Maybe you have, too? If any of y'all are interested in what to do with YOUR abundance of green beans, please leave a comment & I will send you a recipe! After all, we need to get busy planting garlic, shallots, onions, & potatoes for over-wintering! Time to get busy!