The zucchini, summer squash, and cucumbers love this hot weather. Before you get tired of eating them fresh, think about pickling them. Pickles can be made in the freezer or canned in a steam-bath.
You’ll find a special display of canning jars, caps, and vinegars near the registers. Deb, our bulk buyer, has received a good supply of spices, including pickling spice mix; red pepper flakes; and the mustard, celery, and dill seed.
Basic information on canning and freezing can be found at university extension education websites. Look for some recipe suggestions on the wooden table by the window in the Market’s Produce section.
If you have questions, feel free to e-mail Elizabeth Ferry, the Market’s Education & Community Outreach Coordinator, or catch her when she’s at the Market on Wednesdays and Fridays.
Here’s to summer!