When the plants labeled lemon cucumbers instead began shucking out these, I decided it was time for a new experiment.
I had never made pickles before. It was incredibly easy. With this much raw material at hand, I will be trying out several variations and will let you know if there is a clear standout.
One tip was to put a grape leaf in the jar with the pickles to assure crispness. When I stopped by to see Michelle of Jockey Hill Nursery at the Scappoose Farmers’ Market, sure enough, she had grape vines. This one is a seedless Concord, good for jellies and pies, but it was the leaves I was after.
If you find yourself headed for the coast on Hwy 30 on a Saturday morning, you would be well advised to stop by this market. Michelle has healthy, well-groomed plants and there are always at least 5 that I can hardly resist. This Panicum virgatum ‘Shenandoah’ had to come home with me. Cooking and planting: what a way to spend a beautiful weekend.
Want to see what others are cooking up from their gardens’ bounty? Visit Wendy and she will put you on the right path.