Preservation Pals, Shell & Grace had an amazing Easter! 

Although the weather was cloudy and rainy in Seattle, that didn't stop us from having an awesome time!

Preservation Shell made a refreshing ambrosia salad while her husband made wonderful scalloped potatoes. (If we are lucky maybe they will post the recipes!)

Deviled eggs, coconut cake, macaroni salad, spring mix salad, and seitan roast rounded out our dinner.

Today's recipe is my take on a recipe for broccoli pickles found on the amazing Korean cooking website www.maangchi.com.

In late September I put out my broccoli starts in the garden. I was hoping for a quick harvest, but cold rain came sooner than I expected and I was left with quarter sized broccoli heads.  Convinced that they would grow larger, I left them until spring.  Just as I was about to harvest the now fist sized heads, the  weather got warmer and my broccoli began to bloom!


Flowering broccoli is edible; the normal green sort you buy at the store is actually a tight cluster of miniature flower buds.  The flowers themselves are very light, crunchy, and sweet in addition to looking gorgeous.

Here is my take on the recipe:

5 cups water
1/4 cup salt
1/4 cup sugar
1/2 cup white vinegar
1/4 cup fines herbs
2 to 3 large heads of broccoli that is flowering

Mix water, salt, sugar, vinegar, fines herbs in a medium sized sauce pan and bring to a boil.  Let cool.
Gently wash broccoli removing any wilted flowers and cut of large stems.
Pack broccoli into 2 quart sized Ball jars, pour mixture over.
Refrigerate immediately.

Enjoy!

You guys want the mad hookup on spices, right?

Go to these people http://www.worldspice.com/home/home.shtml

They're behind the market on 1st ave. Best spices ever.

  After a long hiatus, Preservation Shell and I decided to make ketchup and pickled jalapenos.
   Although it's not cheaper to make your own ketchup than to stop by the store when you consider time, materials, and food stuffs -  the result is amazing!   Home made ketchup is free of high fructose corn syrup, meaning less filler and more flavor. Our ketchup is a thick brick red concoction of canned tomatoes stewed in a crock pot for several days.  Its has hints of savory herbs and spices and has already proved a hit in my household.
  The complementary pickled jalapenos are perfect on nachos, pizza, hot dogs or hamburgers (or your favorite vegetarian substitute).  I'm looking forward to that special occasion when I can gather around the table with friends for that unique and special treat. 
  Speaking of special occasions... my amaryllis is finally beginning to bloom!

This is the first cookbook ever recorded in Western history. Check it out.

http://www.pbm.com/~lindahl/foc/

A few weeks ago I purchased a large bag of jalapenos for our household week of Mexican food. In going through my food reserves today (this week is Ethiopian food week), I noticed and excessive amount of aging peppers I wouldn't be able to get through. The obvious answer? Pickle them!

Since this was simply to save what I had rather than buying quantity, I got two pint jars worth of tasty jalapenos that will save me from purchasing them again for a while. I cut the peppers into disks and rinsed them thoroughly to remove many of the seeds. To each jar I added 2 crushed cloves of garlic and a heaping tablespoon of Mexican oregano. After packing the pepper wheels in the jars as much as I could, I covered them with hot brine made of white vinegar, pickling salt and water. I processed them for 20 minutes. They will be ready in two weeks. Christmas jalapenos!

Although canning is most useful done in teams and in large quantities, it can also be a great way to save what you have.