Yesterday Vince wanted to run to town. Do you see a pattern here? I think we went to town every day this past week. Next week may be the same because we have three cars that have to be inspected in August and I’m going to be gone about half the month so mine for sure has to be done before I leave.
But, we didn’t get any vehicles inspected yesterday. We actually ate in town and then Vince said “Where else do you need to go?” I just wanted to go home but he was sure we needed to go somewhere. I said “Let’s go by United and see if there’s anything on sale I can freeze dry this week.” We got close to United, which was on our way home, and it looked crowded so I said “Let’s not stop.” Then we got near where we get the cars inspected and there was a line so Vince said “Let’s not stop.” So, we didn’t. Then he said “Are we just going to go home and not stop anywhere?” Fine with me, but I said “Let’s run by Sliger’s (the fruit/veggie market) and see if they have okra.”
The freeze dried okra turned out so good so the next thing I do is going to be okra. They had it and it was very pretty so I got enough to fill the freeze dryer with oka. Then I saw they had pickling cucumbers so I got a few of those to ferment more pickles.
The two on the right are garlic/rosemary and the one on the left is dill. I knew I had three of those black fermenting lids but could only find two. When Vince pulled out that bottom drawer to see what was behind it that kept it from closing, there was my third fermenting lid but I already had the other contraption on there.
It’s warm enough in the kitchen that they should all be ready by about mid-week next week. I normally use grape leaves as a source of tannin for keeping my pickles crisp but our grape vine looks dead and the leaves were all dried up. I sometimes use bay leaves and I have plenty of those and I read that cherry leaves would work too so I used bay leaves and cherry leaves . . hoping for crispy pickles. I forgot that I have something called Pickle Crisp but I’m not sure how that would work with fermenting. Anyone know?
Whether the pickles taste good or not . . we’ll find out soon but I think they’re very pretty . . and that counts for something, right?