Studio Hill's Regenerative Agriculture Blog — Cooking RSS

Our Season's First Lacto-Fermented Garlic Dill Pickles

Holy crap I love pickles. I don't care if Portlandia made it funny and fashionable to bash the brine lovers of the world, I wear my pickle pride ... with pride. And so, when I saw that Cousin Lisa had crates of cucumbers for sale at the Dorset Farmers' Market last Sunday, I blurted out, "Holy crap I love pickles!" She stopped and looked at me suspiciously, and rightly so. I was in a bit of a tail-spin pickle rage. You see, I always knew pickling to be a Fall activity. To avoid late Spring frosts here in Vermont, we plant our garden on June 1st. And so, pickle-able vegetables (cucumbers, broccoli, cauliflower, onions, beans, carrots, etc.) were never available until August...

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