by Jen Maiser, Editor
Did you know that I am obsessed with pickles? I have a shokutaku tsukemono ki -- a Japanese pickle press that makes quick work of pickles made from many different things in the kitchen. This week, I learned that turnip and radish greens tossed with salt and a square of kombu makes for a delicious pickle that was a perfect condiment to the short rib sandwich you see above. The quick pickle doesn't take long -- you can eat it within a couple hours, and the crock stays in the fridge and I add little bits of vegetables to it when I think about it.
The pickle press is a perfect way for a locavore to add some dimension to winter meals. I was craving crunch and texture, and it worked perfectly for this meal.
My Dark Days meal this week was eaten alone. The small casserole that you see in the background has white beans topped with canned tomatoes and cheese (inspired by this wonderful recipe), served with roasted beets and a short rib sandwich with turnip pickles, and a local pale ale.
Purveyors who helped create this delicious meal are:
