Recipe Corner: Refrigerated Dill Slices

It’s the most wonderful time of the year – pickle time! We just made our first batch of cucumber pickles over here and had to share. Cucumber pickles are so fast and easy to throw together. While we love the result from the more time consuming process of making “real” pickles, the “time consuming” part gets in the way too much to be practical these days.

So yesterday, we turned to the Ball Complete Book of Home Preserving for help and tried out the Refrigerated Dill Slices recipe (2006, p. 292). In about 2-3 weeks, we’ll know for sure how delicious they are!

35189836_2150582995219395_5951460788211286016_oRefrigerated Dill Slices: Makes about 5 pint-sized jars

8 1/4 cups sliced trimmed pickling cukes
2 cups white vinegar
2 cups water
6 tbsp canning salt
1/4 cup granulated sugar
2 tbsp pickling spice
7 1/2 tsp dill seeds
5 tsp mustard seeds
1 1/4 tsp whole black peppercorns
5 cloves garlic, halved

Set aside cucumber slices in large nonreactive bowl. In medium saucepan, combine vinegar, water, salt, sugar, and pickling spice. Bring to boil, stirring to dissolve sugar and salt. Reduce heat, cover and boil gently for 10 mins.

Pour pickling liquid over cucumbers, cover with waxed paper and let cool to room temp, about 30 mins.

In each pint-sized jar, place 1 1/2 tsp dill seeds, 1 tsp mustard seeds, 1/4 tsp peppercorns, and two garlic clove halves. Add cucumber slices to within a generous 1/2 inch head space of top of jar. Ladle pickling liquid into jar to cover cucumbers, leaving 1/2 inch head space. Apply lids. Allow to marinate in refrigerator for 2 weeks for best results, and use within 2 months.


“Pretty Simple Cooking” – A New Cookbook to Inspire Your Seed Starting Plans (And the Authors Are Locals!)

Just as we begin dreaming up what seeds we’d like to start this spring, a brand new cookbook comes out that seems to be made for the gardening crowd – and it was created by Indy locals!

In “Pretty Simple Cooking,” Indianapolis residents Alex and Sonja Overhiser, the husband-and-wife dynamic duo also known as A Couple Cooks, have released a cookbook that is everything we are looking for. It features fresh, whole food ingredients; simple, accessible recipes; and page after page of gorgeous, mouth watering results.


And we love supporting all in our local community who help put fresh food on our plates! 

Here are just a few recipes we can’t wait to try over here:

  • Balsamic Blueberry Breakfast Parfait
  • Baked Goat Cheese
  • Layered Mediterranean Hummus Platter
  • Creamy Cauliflower Cashew Curry
  • Santorini Bowls
  • Rainbow Soba Noodle Bowls
  • Smoky Red Lentil Stew

In summation: Get it. Got it? GOOD!


Recipe Corner: Slow Cooker Pumpkin Turkey Chili

We just couldn’t wait until 2018 to begin one of our new endeavors: creating a recipe corner of delicious recipes, tested out by our gardeners! 

It can be hard to figure out how to cook fresh produce or veggies that might be new to you. We also know how disappointing it is to grow something from the ground up, only to be less than impressed with the final prepared product.

With that in mind, our Recipe Corner will provide an ever-growing list of crowd pleasing recipes to use with produce grown right in the garden that won’t let you down. Contact us at if you have a recipe to share!


One of our community gardeners, Sharon, grew these beautiful cheese pumpkins this year and gifted one to my family, so I knew I needed to find just the right way to use it. The recipe linked above, complete with both chili powder and pumpkin pie spice, hit all my personal requirements: 1) decadently delicious, 2) ridiculously easy, and 3) filled with veggies and legumes. We skipped the cheese and added cumin, tomato sauce, carrots, and cauliflower. Extra points: I have enough pumpkin to make a second batch for Christmas night!