Listing all posts from June of 2017. Show all posts.
  1. Estonian StylDill Pickles

    Recipe for one 3 quart (3 liter) jar
    As many small cucumbers as you can fit into your jar, about 3 ½ lb (1.5 kg)
    1.5 quarts (1.5 l) water
    3 tablespoons unrefined salt
    6 cloves of garlic, cut into thick slices
    1-2 handfuls of dill stalks
    6 black current leaves (rub them a bit between your fingers)
    1 Place cucumbers into a bowl with cold water for a couple of hours
    2 Bring 1.5 quarts (1.5 l) of fresh water to a boil and add salt, stir to dissolve, let sit and cool to warm
    3 Wash your pickling jar with detergent and warm water, rinse well
    4 Place garlic, dill stalks and black currant leaves into bottom of jar
    5 Take the cucumbers out of the water and cut off ends
    6 Place cucumbers tightly into your jar, leave 2” (5 cm) free at the top
    7 Pour the salt water over your cucumbers to cover them completely
    8 Place a small plate that fits through the opening of your jar, or cut a plastic lid to size – the important thing is, that all cucumbers remain under salt water at all times
    9 Add a clean weight, such as a glass of water to the plate to keep the cucumbers from rising to the surface
    10 Cover with a dish cloth to prevent dust or bugs from entering your jar
    11 Let sit at room temperature for at least 3 days. Check in every day. If any foam forms, scoop it up and discard
    12 On the third day, taste one of the pickles. If it has a pleasantly sour taste to it, they are ready to be eaten. If you would like the tartness to be stronger, let them sit another day or two in the brine. Taste them every day
    13 When the desired tartness has been achieved, put a lid on your jar and store it in the refrigerator.


  2. Lady Slippers in bloom near my farm in Estonia

  3. World’s Best String Bean Recipe

    This is a surprisingly delicious and easy way of preparing green or yellow string beans. Don’t expect leftovers!
    Serves six
    1 pound (500 g) string beans, ends trimmed
    2 tablespoons olive oil
    1 Preheat the oven to 425°F (225°C).
    2 Place the beans on a cookie sheet or into a large baking dish.
    3 Sprinkle the beans with the oil and massage each bean until all are evenly coated.
    4 Spread the beans evenly and bake until tender and browned, about 30 minutes. Check after 15 minutes and stir.
    5 Sprinkle with salt to taste and serve hot.
    ENJOY !

  4. Polli Talu Style Greek Salad

    Serves 4
    This is a lovely salad for a hot summer day. Instead of the customary iceberg lettuce, we use Chinese cabbage, which is a lot more flavorful and much more nutritious.
    1 small Chinese cabbage, cut into bite-size pieces
    4 tomatoes, cut lengthwise into wedges, then cut crosswise into halves
    1 long cucumber, peeled and cubed
    2 smal red onions, quartered lengthwise, then sliced into very thin crescents
    ½ cup (120 ml) pitted kalamata olives
    1 scallion, chopped
    3 tablespoons olive oil
    1 tablespoon dried thyme
    pepper to taste
    9 ounces (250 g) feta cheese, cubed
    1 Combine the vegetables in a bowl.
    2 Add the olives, oil, thyme and pepper to taste. Mix well.
    3 Just prior to serving, add the feta and toss gently.

    Serve the salad with oven-roasted small new potatoes

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