Our family has the joy of participating in a produce partnership (CSA- Community Supported Agriculture) that is the very best. It’s through our church, Midtown Fellowship. They have partnered with a local farmer, Farmer Wade, to provide a CSA and weekly sell affordable produce in a low income community in our area. So, not only do we get to bring home a box of local produce every week- that we get to select– but we are also supporting a local farmer with guaranteed weekly customers. And best of all: by doing this, the cost of the same produce is made affordable in a community living in a food desert. I feel so honored to be a part of it, as it is truly a win-win-win.

One of our favorite ways to use our produce is pickling veggies. We always do cucumbers, and often onions and jalapeño peppers as well. Dave has not historically been a pickle-eater, but our pickling endeavors have quickly shifted his tolerance to a craving.

To make these Refrigerator Pickles, we found this lovely and super simple recipe from Gimme Some Oven.

Easy Refrigerator Dill Pickles

12 oz. cucumbers, sliced into thick coins

5-6 large sprigs of fresh dill, roughly chopped (or just tucked in whole)

4 cloves garlic, thinly sliced

1 bay leaf

1 1/3 cups water

2/3 cups rice vinegar or distilled white vinegar (or a combo of both)

1 Tbsp. kosher salt

2 Tsp. whole black peppercorns

1/8 tsp. crushed red pepper flakes (or more if you want it spicy)

Layer the pickles. Stack the cucumbers, dill, garlic, and bay leaf to a large jar, layering the dill and garlic between the cucumbers if possible.

Mix the brine. In a measuring cup, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined.

Combine. Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are submerged.

Refrigerate. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to eat after just a few hours. (Pickles can be stored in a jar for 1 week.)

This Pickled Onion Recipe is from the beloved Julia Turshen. We make a jar of these, and a fork-full elevates so many meals- salads, sandwiches, grain bowls and more.

Pickled Red Onions

Julia Turshen from Small Victories

1 red onion, cut lengthwise in half and then into thin half-moons

1 garlic clove, thinly sliced

2 tsp sugar

1½ tsp kosher salt

½ cup white vinegar

½ cup water

In a pint jar, combine the onion (I cut slivers counter-clockwise), garlic, sugar, salt, vinegar, and water; screw on the lid tightly; and shake until the salt and sugar dissolve. Let sit for about 20 minutes at room temperature.

Eat straight away, or store in the refrigerator for up to 2 weeks.

As the school year ends, I always pull together a stack of books for summer reading, though I always add more along the way, and never make it through my stack. This collection includes a few books I have started and am loving, a couple that I am re-reading, and many more I hope to get into soon!

Happy Summer!