This weekend our good friends Kim and Don came down from the Los Angeles area for a visit. They have had a bumper crop of chard so they brought us some, along with some grapefruits and Meyer lemons, YUM! We put the chard to good use by making chard stem pickles following this recipe here. Although it seemed like we had a TON of chard, we only yielded 5 pints of pickles-we doubled the brine in the recipe and had a bit left over.
|Don and Kim filling jars of chard stems|
|Filling the water bath canner-I love our outdoor burner!|
|Outdoor burner set up|
On Saturday we also bottled some mead that had been fermenting since February (in a secondary fermentation bucket).
We used the rest of the chard as a topping for pizza (Saturday night) and in a fritata (Sunday morning). Chard is yummy!
|Paleo pizza crust (almond and coconut flour)|
|Pizza with lots of chard and other vegetable goodness!|
|Steeping the grain for the beer!|
It's nice to have friends around who like to can and brew and eat good food. Thanks Kim and Don!