They say that necessity is the mother of invention. Well, a few seasons ago, we needed to do something with cucumbers – bushels of Boothby’s Blonde cucumbers to be exact. Apparently, most folks at the farmers market were unfamiliar with yellow cucumbers and were too resistant to try them.
My family and I put our heads together and decided to make pickles… but not just any pickles; we turned them into delicious yellow bread and butter pickles. They became such a big hit that people asked about them at the farmer’s market the following season.
Knowing how to make pickles can be a helpful life skill when you find yourself staring at a plethora of seasonal product – cucumbers, onions, zucchini, and even some fruits or fruit rinds can be pickled. It’s a convenient and delicious way to preserve the harvest.
The same goes for practically any concept or kitchen technique you come to understand and master: when you have more tools in your belt, you can show more flexibility and creativity in dealing with difficult situations. So, if you don’t want to be left in a pickle, visit the sessions page and see what there is to learn.