All You Can Eat
Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.
April 15, 2008 8:05 AM
Posted by Nancy Leson
This query in from a not-so-sour-puss named "C" who wondered:
"So, now that Farman's parent company has gone to India for cukes, is there any local jar of pickles left? I refuse to make my own (you do NOT want me near that kind of cooking, I may blow Seattle off the map!) and I don't want to buy leeetle craft jars of 3 baby pickles each at a Farmer's Market. I want a hefty jar 'o pickles, not sweet, just good mainstream dill pickles. From local farmers. Am I building cloud pickles? Barking up the wrong pickle tree?"
Yes, C, that's a major hit for those local farmers and farm workers who are losing out on the cuke contracts. Which, I'm figuring, is all the more reason to rush out and buy leeetle craft-jars of three baby pickles each at your neighborhood farmers market.
But, come now: pickling isn't so difficult. What makes you think you'll blow the place up? My neighbor Leslie made a big batch of these beauties from local cukes last fall and sported me a quart, which are holding up well in my fridge:
Granted, they're not the dills you're after, but they're ex-cell-ent, and really easy to make. I think you should just turn over a new leaf, so to speak, and grow your own cucumbers -- the season is soon upon us -- and then try this easy recipe for dills.
But I feel your pain. I'm addicted to Claussen's Kosher Dills . I always bear my husband's wrath when I snack on their garlicky goodness. But their carbon footprint (and the fact that they're owned by Kraft) isn't what you're after, I take it.
So: anybody have an answer for "C"? Local cukes. Pickled with dill. Not too sweet. Not too precious.
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