By Laura Grimes,
aided and abetted by Bob Hicks
Grand Unsealing of the Pickles day, known to the rest of America as Thanksgiving, went splendidly in the Scatter Household.
Mr. and Mrs. Scatter lined up a variety of preserves vintage 2010 for their first tasting to determine whether they’re naughty or nice. They carefully sniffed, twirled, nibbled, chewed and swallowed. They unanimously agreed that it is the crunchiest vintage yet for the spicy dills and sweet pickles. They suspect it’s because the cucumbers were fresh and firm, and the ones that weren’t sliced were stabbed, allowing the brine to fully penetrate (they can’t believe they typed that either).
The Scatters discussed the merits of each pickle varietal. Here are their tasting notes.
Continue reading Pickles. They’re not just for breakfast anymore.
By Laura Grimes
We stumbled upon chutney lust quite by accident. One summer we had a gangly vine in the backyard that produced nothing but tiny green tomatoes. Lots of them.
So I checked into what I could do with them and picked a recipe as much for its liberal use of a certain bracing spice as for its green tomatoes. I had a largish stash of crystallized ginger in the cupboard that I needed to use up.
The chutney flavor was an irresistible blend of sweet and tangy with just a little pow of hot. We were hooked. And when a neighbor handed me a grocery bag full of apples from his trees, I was ready to experiment some more.
I found another recipe, cooked up all the apples in a blink and still had ingredients. Somewhat sheepishly I took the empty grocery bag back next door and said, “Please, sir, may I have another?” I thought I could rummage around on the neighbor’s lawn for fallen apples and reach some low-hanging branches, but the guilt really set in when he immediately fetched a tall ladder and climbed way up into a tree to pick some more. I had to foist a lot of jars of chutney on him to make up for it.
Continue reading Chutney: Apple that comes with a bite