Harvest Today

Not only did we harvest the basil plants today, but lots of others had to be picked.
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As you can see the tomato plants are on their  last legs, but continue to produce tomatoes.  These are all big  beef tomatoes hanging here.
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So along with the tomatoes, we also picked lots of green peppers (plenty more still on the plant!) and cucumbers.
Sorry about the strangeness of this picture, I was balancing on one leg on top of the couch.
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I already cut the cucumbers to make half sour pickles.  It will be a struggle not to open them for a week….
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Goodbye Basil

The basil plants were harvested today.  Here they for one last picture in their box.
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As you can see they started to flower, so it was time to pick.  Not to mention it’s starting to get cool out (I was coooooold on the roof today!).
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So then they get washed, then they dry…
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Then they get hung up.  Once they’re dry (usually a few weeks) I will crush them up, put them in a jar, and it will be my dried basil for the winter.
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This Week In Pictures

I have to find a way to post all the pictures I snap.. so “This Week In Pictures” sounds like a fair post to do.  The week isn’t over, but I’m already looking forward to sleeping in on Saturday…
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Sometimes when I wake up I’m blinded by the prettiest light.  It lights up our entire home in a glow.  I love it.
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We received our season tickets to the Brooklyn Nets.  We are super psyched about the upcoming season.  We’re so close we get to walk to the Arena, how cool is that?  The tickets came in this box with a magnetic closure.  The packaging is super sexy.  So excited. HELLO BROOKLYN.
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This pup would not put it’s tongue away.  I “awww’d” for so many minutes I had to be pulled away.
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I live in the right neighborhood.
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Getting ready for a shoot tomorrow, some green screen props had to be made.

So many more pictures behind the cut.

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Half Sour Pickles

I was trying to find a recipe to match the pickles I get here in NYC.  You can get them at the deli or shops that specialize in pickles, like my neighborhood store Clinton Hill Pickles.  If you stop into a place like this you’ll just see a close to empty shop besides the barrels of sour and half sour pickles.  Then you’ll come home and eat all of them because you can’t control yourself and they’re that amazing.  That’s what I wanted.  FINALLY! I did it! I found a half sour pickle recipe to use our cucumbers in. If you recall I have been experimenting with multiple pickle recipes, but nothing really tasted like my beloved sours. Then I tried this.. and my life changed forever.

Random Notes:
There is no vinegar in this pickle recipe.  The smell of vinegar grosses me out so this was a priority when doing this recipe.  You really don’t need it, I promise!
A friend tried these last night and he exclaimed “they taste like $10 store pickles!”.  I never bought pickles for $10, but if I did, I would hope they would be amazing.  These are, so don’t worry.
Please make these. 

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They are a bit sour.. just warning you.  I warned Bofinkles but she didn’t believe me.
too sour

3-4 whole size cucumbers
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
fresh dill
3 bay leaves
6 cloves garlic (minced)
slightly less than 1/3 cup sea salt
8 cups water
additional whole coriander seeds and peppercorns to add on top

Wash your cucumbers.
Cut your cucumbers if you are using whole ones.  I like to cut them in half and then cut them into quarters.
Dissolve your sea salt in water.  I would suggest using 1/4 to 1/3 cup of salt depending on how salty you want them and if their flesh will be open to the water (like these ones are).
Grind up all the dry ingredients (coriander, mustard, peppercorns). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.
Put the cucumbers in a jar that you’ll be storing them in. 
Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.
Add a little bit of fresh dill in there, I add several pieces.
Add in your additional coriander seeds and peppercorns.  Just a few does the job.
Add in your bay leaves.
Make sure your cucumbers are completely covered in water and seal up the jar.
Put in the refrigerator.
Don’t open until at least 1 week.  I find they are the best after a few weeks.

*Note: I usually use 2 jars as I don’t have one big one to fit all these in.  If you do this, make sure to separate everything evenly – the salt water, the herbs, garlic, etc when pouring it in*

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Harvest This Past Week

Well the tomatoes continue… but I don’t think for long.  By the looks of the plants turning brown, the season is officially changing.  
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We started seeing our first sugar snap peas of the season.  They love this cool weather so hopefully we’ll be picking alot more soon. 
We grew cucumbers for the first time this year and the plants did great.  I finally found a great half sour pickle recipe, I will post it soon.