Saturdays are for Jars
/I love jars. I love jarring. I like using what is fresh today and preserving it for tomorrow - I believe that’s the rational of all those who encase things in class. I am also the sorta guy who isn’t happy unless he is being productive. I am not good at napping or watching hours of TV all day. Even laying on the beach, in my mind, is about achieving the perfect tan more than escaping the noise or listening to the ocean. But I have digressed. This saturday after the gym, I popped over to the green market in Union Square and picked up a few things to occupy myself with that afternoon; carrots (white and orange), radishes and kirbies.
I know it sounds quaint; young homo stays in to jar veggies but Saturdays Gigi spends a majority of the day with J and I get to decompress from a week of non-stop little lady activity. I can see in Gigi's green eyes the need for a little space from me and I am happy to grant her the time. So, the Saturdays I am in town I slowly get errands done and walk the city but this Saturday it was about getting ready for a summer of cocktails parties by jarring.
I am not going to bore you with the process of jarring things; cutting the veggies, the brines, etc. If you are interested there is a much more experienced blogger at foodinjars.com to read. I will say, that I have used different recipes for each veggies to give my guests a variety of flavors. Spicy, citrusy, and even a jar with some ginger.
I plan on serving the pickles, carrots and radishes on a cheeseboard this week in East Hampton. Everyone loves something homemade on the board and pickled veggies are an easy, quick way to amp it up.
If you are tottering out east, come by the boat for a cocktail; my father is a good mixologist and my cheese board will be delish, of course.
