
I have always felt there was a use for swiss chard stems. Luckily in this month's
Bon Appetit magazine there was an amazing looking recipe from a restaurant in Minneapolis, MN called
Piccolo. Here is my adaptation of
Sriracha Fridge Pickles:
Ingredients:
1 cup distilled white vinegar
2 cups sugar
3-4 scallions split in half down the middle (these were grown in the E.A.T. garden)
3T of Sriracha Sauce (if this is not in your fridge shame on you)
1/2t celery seeds
1 1/2 cups 3/4 inch length swiss chard stems (also grown in the E.A.T. garden)

Add the sugar to a large bowl, add vinegar and stir constantly until sugar dissolves. Add onion, celery seeds, and sriracha - stir until mixed. Insert swiss chard stems into a mason jar and pour mixture into the jar to cover (3 cups of liquid to every 1 1/2 cups of swiss chard). Place into refrigerator for several days to allow for pickling (mine will be at least 7 days). Enjoy!

This will be a wonderful treat to return to because at the time of this posting I have just walked the Brooklyn bridge over into Manhattan and am searching for a place to E.A.T..
If you want to keep up with my adventures and eats in the big city,
Twitter and
Foursquare will be my main avenues of communication as I wander the streets of New York. Feel free to follow & stay tuned for my adventures here!
E.A.T. local E.A.T well
wow....thats a lot of food. i better start cookies
ReplyDeletedo you mean cooking???
ReplyDeletesureeeeee
ReplyDelete