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Corn and Basil Salad
Fermented Cucumber Pickles with Garlic & Dill
Fig Cookies

 

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Recipe

Corn and Opal Basil Salad with Avocado
Serves four
5 minutes to prepare

4 ears of sweet corn
1 large avocado, diced
1/2 cup small, whole, purple (opal) basil leaves
1 teaspoon apple cider vinegar
1 tablespoon olive oil
salt

Cut the kernels from the corn. Toss (oh so gently) with the rest of the ingredients. Season. Taste. Re-season as needed. Serve as soon as possible.

 

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Recipes

 

Fermented Cucumber Pickles with Garlic & Dill
Takes 5 minutes to prepare, a week to ferment

7 tablespoons sea salt
4 gallons cold water
4 pounds pickling cucumbers
1 cup peeled and trimmed garlic
2 bunches dill sprigs

Dissolve seven tablespoons of pure sea salt in four gallons of cold water.

Add four pounds pickling cucumbers, 1 cup peeled garlic and two bunches of dill that have been washed.

Weigh the cucumbers down with a clean plate. (You may need more than just a plate. Whatever you use, make sure it's clean.) They should be completely submerged.

Keep in a cool place and let ferment for a week.

 

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Recipes

 

Fig Cookies
Makes 24
1 hour

1 teaspoon ground anise seeds
1 3/4 cups flour
1/4 cup wheat flour
1/4 cup sugar
2 tablespoons brown sugar
8 ounces butter, chilled
1 egg yolk
2 tablespoons apple cider vinegar
16 dried figs, sliced lengthwise

In a mixer fitted with the paddle attachment, combine the ground anise seed, flours and sugars. Cut the butter in to small cubes and add. Mix until combined. Add the yolk and vinegar and knead until it just comes together.

On a lightly floured board, knead the dough until smooth. Divide in to two disks. Wrap and freeze for 30 minutes.

Remove one disk from the freezer and roll out on a floured surface. Use a fluted pastry wheel to cut in to squares.

Preheat oven to 350F.

Place the sliced figs on to the cookie squares and press down gently to adhere. Place on to a parchment lined baking sheet and bake for 15 minutes or until just golden.

Repeat with remaining dough.


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