Farmers Markets

Apr

11

Strawberries Signal Sweet Spring

Blog / Farmers Markets / Local Foods / Recipes / The Produce Lady  Posted by

Strawberry Pizza, Strawberries and Mozzarella with Fresh Mint Drizzle and Strawberry Sunset Slaw.

Strawberries are so delicious without the fuss of pairing them with other ingredients that I wondered if culinary faculty and students at Johnson & Wales University could do them justice in their culinary creations. There was no need to wonder. Chef Mark Allison, dean of culinary education at the Charlotte campus, created some absolutely delicious strawberry recipes that will make you look at (and taste) strawberries in a new way. His students also got in on the action by creating strawberry dishes in a number of cook-offs sponsored by the N.C. Strawberry Project, a partnership between N.C. State University and Johnson & Wales University, sponsored by the Golden LEAF Foundation.

Johnson & Wales student (left) with Dr. Jeremy Pattison, N.C. State University strawberry breeder (center) and Chef Mark Allison, dean of culinary education, Johnson & Wales University, (right).

That project introduced culinary students to local farmers and agricultural research, specifically to the work of Dr. Jeremy Pattison, N.C. State University Plants for Human Health Institute at the N.C. Research Campus. Dr. Pattison is a strawberry breeder who is working to breed a better North Carolina berry with a longer growing season. While it takes time to breed a new strawberry — Dr. Pattison’s work is ongoing — we can certainly enjoy fresh, local strawberries that will soon be available at farmers markets and roadside stands. (Due to the weather, the 2013 strawberry season is starting later this year.)

The April issue of The Produce Lady program’s e-newsletter focuses on strawberries.  If you haven’t already, please sign up to receive our monthly e-newsletter, which focuses on a different fruit or vegetable each month. You can provide your contact information at this link.

Among other helpful information, you’ll find a recipe for Strawberry Sunset Slaw in the April issue. This particular recipe was one of Chef Mark’s surprises to those of us working on the N.C. Strawberry Project. Who would have thought strawberries would pair so well with jicama, red and yellow peppers, a red chili pepper and black olives? With Cajun seasoning, red pepper flakes, cumin seed, lime zest and juice, and cilantro, this dish is one to savor and enjoy during the short time you find fresh North Carolina berries at your local market. Another favorite of mine was the Strawberry Shrimp Cocktail. I had never thought to pair fresh strawberries with shrimp but they are the perfect complement to one another.

In fact, as I consider all the other strawberry dishes that Johnson & Wales created, it really is hard to name a favorite. The N.C. Strawberries and Fresh Mozzarella with Fresh Mint Drizzle is a new twist on the traditional Caprese salad that uses tomatoes, mozzarella and basil. The strawberry version pairs strawberries with mozzarella and mint.  It’s a perfect springtime dish!  To find the strawberry recipes created by Johnson & Wales as part of the N.C. Strawberry Project, go to www.theproducelady.org and look for the N.C. Strawberry Project logo next to the recipe.

One of my favorite entertaining ideas is to have a theme party around a fresh fruit or vegetable.  Fresh, local strawberries give you the perfect excuse to invite a few friends over to enjoy one or more of these tasty recipes.  I did that last year, and hope to make it a tradition!

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

Feb

15

Support These Future Farmers and Scientists

Farmers Markets / Garden / Local Foods  Posted by

Students at high schools in Rowan County are immersed in a learning experience that takes them beyond their textbooks. Instead of reading about scientific test trials on agricultural crops, they are actually performing the trials themselves, with oversight from N.C. State University faculty member Dr. Jeremy Pattison. He is a faculty member of the Department of Horticultural Science and the Plants for Human Health Institute, located at the N.C. Research Campus in Kannapolis.

Winter greenhouse tomatoes grown by Rowan Salisbury high school students.

Greenhouses at four high schools — South Rowan, West Rowan, Jesse Carson and East Rowan — are teeming with greenhouse tomato plants that are part of a regional study, “Optimizing Winter Tomato Production.” These plants also provide an added bonus: after they are harvested and weighed (one of the data points students need to record) they will be sold as a fundraiser. You can find these delicious tomatoes at Father & Son Produce at 1774 Sherrills Ford Road in Salisbury.  If you live in the Salisbury area, I encourage you to support these future farmers and scientists by buying some of their tomatoes.  The tomatoes are local and they are delicious!

I sliced up some last night for a salad, and while they may be greenhouse tomatoes, they are fresh off the vine and have a better flavor than the tomatoes from the grocery store at this time of year. I’m going to make salsa this weekend.

The proceeds from the tomato sales go back to the FFA chapters at each of the schools.

Dr. Jeremy Pattison (right) visits Mr. David Overcash’s (second from right) class at South Rowan High School to discuss their winter greenhouse tomato project.

The project is a great example of how N.C. State University at the N.C. Research Campus, local schools and the N.C. Department of Agriculture & Consumer Services’ Piedmont Research Station are working together to use agriculture to bring math and science alive for local students. You can read more about the winter tomato project at this link or view a video about how this partnership got started with Dr. Pattison’s strawberry breeding research.

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

Feb

13

Make It a Frittata Night!

CSA / Farmers Markets / Ideas for Children / Local Foods / Recipes / The Produce Lady  Posted by

When it’s chilly and drizzly, like today, all I want to do is head home from work and not worry about a fussy supper.  I want something easy, nutritious and delicious. The Farmers Market Frittata fits the bill. This is a recipe that Brenda Sutton, The Produce Lady, prepares quite frequently when she is out and about in the state at farmers markets and other events.  Everyone seems to love the frittata, youngsters and adults alike.  If you think your children won’t like it, you might want to give it a try.  I have watched numerous kids come back for seconds when The Produce Lady shares food samples.

The beauty of the frittata is that you can adapt the ingredients based on what’s in season.  With broccoli and spinach in season now, that’s what will be in my frittata tonight.  I’ve had the frittata with Swiss chard and mushrooms and that’s delicious as well. I’ve switched out using different kinds of cheese, depending on what’s in my refrigerator.  I’ve used cheddar and at other times goat cheese. Either works just fine. I also mix up the herbs.  The recipe calls for dried tarragon, but my tiny herb garden boasts rosemary, chives, oregano and thyme so one or all of these usually end up in my dish.

The recipe also calls for cooked chicken but sometimes I don’t add meat at all. I’ve also added some Italian sausage or chorizo that I buy at my local market. Either are quite tasty and perfect for the frittata.

The beauty of the frittata is that you can’t go wrong when you use any combination of veggies, herbs and cheese that you like.

Here’s the recipe to get you started but be adventurous and try your favorite combos.  I love to serve the frittata with either roasted rosemary potatoes or a green salad.

Farmers Market Frittata

1 cup chopped, seasonal vegetables (such as asparagus, broccoli, sugar snap peas, spinach or peppers)

1/2 cup chopped cooked chicken (or other favorite meat)

1/4 cup chopped tomatoes

1/4 cup chopped onions

1/4 tsp. dried tarragon (or favorite herb)

1 tbsp. butter

4 farm-fresh eggs, lightly beaten

Fresh goat cheese (or other favorite cheese)

Saute seasonal vegetables, chicken, tomato, onion and tarragon in butter in a medium skillet or electric frying pan over medium heat until vegetables are tender-crisp. Pour eggs evenly over all ingredients. Sprinkle with cheese, if desired. Cover and cook for 6 to 8 minutes or until firm on bottom and almost set on top.  Cut into wedges to serve. Serves 4. If you want to print out a recipe card, go to this link on our website, www.theproducelady.org.

Writer: Leah Chester-Davis, Coordinator, The Produce Lady Program

Jan

02

Quick, Easy, Healthy Tips to Add More Fruits and Veggies to Your Diet

Farmers Markets / Fruits / Local Foods / The Produce Lady  Posted by

Happy New Year! As we move into 2013, we want to make you aware of our many resources that are designed to help you eat more fruits and vegetables, which are key contributors to good health.

We recently posted new videos to our website. You can now learn more about chestnuts, herbs and figs as well as find nearly 50 videos on fruits, vegetables and other farm products that pair well with produce. From apples and blueberries to turnips and zucchini, we have fresh ideas for you and your family. We also include videos on goat cheese, grass-fed beef and lamb as well as other farm products.  Each video shares information on how to select, prepare, store and preserve fresh-from-the-farm items.

We hope you’ll sign up for our monthly e-newsletter. Our January 2013 issue highlights some of the research being conducted by the N.C. State University Plants for Human Health Institute at the N.C. Research Campus.  Subscribe to the newsletter and read more about the benefits of greens, broccoli, strawberries and blueberries.  The e-newsletter includes a “What’s In Season?” list and a recipe or link to recipes along with other useful information.

We also provide regular updates on Facebook. Friend us to get updates on new resources.

One of the best things you and your family can do for better health is to eat more fruits and vegetables. The Produce Lady team hopes our quick, easy, healthy tips will help you in the coming year!

By Leah Chester-Davis, Coordinator, The Produce Lady Program

 

Dec

05

Celebrate Terra Madre Day, Dec. 10

Events / Farmers Markets / Farms / Local Foods / The Produce Lady  Posted by

Terra Madre Day is a worldwide celebration of local food. People around the globe are planning events and observances.  The day can be celebrated in endless numbers of ways, from small gatherings to large events. According to the Terra Madre website, a celebratory picnic or dinner, a film screening to raise the profile of good, clean and fair food, a visit to a local farm, food tastings, a local gathering of producers, cooks, youth and others are just a few ways to observe the day.

I realize December 10 is next week. If you are part of a group or organization that has plans for a large celebration, enjoy sharing the Terra Madre message with others! If Terra Madre Day is new to you, then you may want to start simply. One of the best ways I can think of is to buy food from a local farmer and plan a delicious meal for your family. There are numerous farmers markets across the state.  You also can find North Carolina farm products at www.piedmontlocalfood.com or www.gottobenc.com.

With the holidays upon us, December 10 would be a good day to order food gifts.  Who doesn’t love something that’s consumable without adding clutter to the house? See our blog from November 16 for some food gift ideas to get you started.

In 2008, I was honored to be one of several North Carolina delegates to the Terra Madre Conference in Italy. Terra Madre (Mother Earth) is a project of Slow Food International (opposite of fast food).  The Terra Madre network works to create an alternative model of food production and consumption, in line with Slow Food’s philosophy of good, clean and fair: good for our palate, clean for humans, animals and the environment, and fair for producers and consumers. This global project unites food communities from 160 countries who share a vision for food production rooted in local economies and with respect for the environment, traditional knowledge, biological diversity and taste.

As the Terra Madre Day website states, “whether it is creating school gardens or producing honey, safeguarding indigenous food varieties or creating new local markets, the daily work of the network’s small-scale farmers, fishers, breeders and artisan producers, as well as cooks, educators and youth are political acts for a better food future.”

You can find more ideas about December 10, Terra Madre Day, at their website. It also includes an organizers kit, posters and other materials and a list of Terra Madre communities near you.

By Leah Chester-Davis, Program Coordinator, The Produce Lady Program

Nov

16

Gifts Your Friends and Family Will Be Thankful to Receive

CSA / Farmers Markets / Farms / Fruits / Local Foods / The Produce Lady  Posted by

Thanksgiving is such a lovely time of year.  I look forward to time with friends and family and, of course, the Thanksgiving feast.  We in North Carolina are blessed to have an abundance of local food sources nearby.  No doubt, you can find most of the fixings for your family celebration from local farms or markets.  More and more farmers markets are now open year-round, or at least every other week during winter.

I made it a personal policy several years ago to have all of my Christmas shopping done before the Thanksgiving holiday.  I absolutely abhor crowded streets, malls and shopping centers after Thanksgiving. They make me more Grinch-like than I like.  I’m now in the process of ordering North Carolina food items to give as hostess gifts or to include as an ensemble in gift baskets.  Last year, I purchased small jars of BusyBee Farms sourwood honey to give as hostess gifts. Everyone thought I was sweet.

Here are a few items on my list this year for gift-giving.  I wish I could list every food item available because there are so many good ones.  I hope this list will get you thinking about some alternative gifts this year.  Buying from our local farmers will benefit people right here in the state. Just think what a boost to local economies it would provide if we spent just a portion of our holiday giving on locally raised food. And who doesn’t love something delicious to savor or to share with friends and family?

  • One of the North Carolina-raised food products that I discovered this year was Sunburst Trout.  I love it.  I enjoyed some delicious dishes made with the trout at the Blackbird Restaurant (which recently moved from Black Mountain to Asheville) and the Morning Glory Café in Black Mountain.  Sunburst Trout Farms have been around since 1948.  They have a number of products, from exotic rainbow trout caviar and smoked trout dip to smoked trout fillets. Visit www.sunbursttrout.com/products.
  • North Carolina apples are delicious.  I particularly love the Pink Lady variety.  I know most of us are going to get our fill of sugar-laden sweets so I’m going to fill a beautiful basket of apples and tie it up with a pretty bow to share with the ministers and staff at my church.  I bought a big box of apples at Davis & Son Orchard last weekend.  They’ll be a pre-Thanksgiving gift!  Visit www.davisandsonorchard.com or for an orchard that may be closer to you visit the North Carolina Apple Growers Association website.
  • Sweet potatoes are king in North Carolina, perhaps because we’re the nation’s top producer of these nutrient-rich holiday staple. A perfect appetizer to add to any gift basket is Polka Dot Bake Shop and Millchap Bakery’s sweet potato crackers.  Pair them with some goat cheese from SleepyGoat Farm or one of the many other goat farms and you have a winner!  These crackers won the Gold Sofi – specialty outstanding food innovation – award at the Fancy Food Show in Washington.  Charlotte’s Polka Dot Bake Shop and Millchap Bakery also sell sweet potato granola with cranberry and almond.  These goodies are available at The Fresh Market, Earth Fare and Whole Foods as well as their bakery in Charlotte and the Charlotte Regional Farmers Market.  Learn more at www.millchap.com.
  • Herbs pair well with fresh produce and freshly baked bread.  Perfect little packages of bread dipping herbs are available from the Running Pine Herb Farm.  You can order them and many other local food items at www.piedmontlocalfood.com.
  • North Carolina pecans covered in dark chocolate is a match made in Heaven. Well, actually, Gibsonville.  High Rock Farms makes these delectable treats along with chestnut bars and other goodies.
  • A fun idea, any time of year, is to fill a gift basket with fresh finds from your local market and print out a few recipe ideas from www.theproducelady.org. Head to a friend’s house and prepare a meal together!

There are barbecue sauces, pasta sauces, muscadine salsas, peanuts, and many other items.  And don’t forget North Carolina wine!  Find a list of vineyards and wineries at the North Carolina Wine Growers Association. I’m also going to look for fruit-flavored vinegars.  The Produce Lady (Brenda Sutton) recently shared a bottle of blueberry vinegar with me from Running Pine Herb Farm and it was delicious in a light vinaigrette.  This list could go on and on.  These are just a few that I particularly enjoyed this year.

For more ideas from farmers and vendors across the state, visit the Got to Be NC Agriculture General Store. Other sites to explore for ideas are Piedmont Local Food and Foothills Fresh. Some farms are now making gift certificates available. If all the options make your head spin, purchase a gift certificate and let the recipient select their own goodies!

With my shopping almost done, I can truly enjoy the holidays!  Happy Thanksgiving!

By Leah Chester-Davis, Coordinator, The Produce Lady Program

Aug

20

An Apple for Teacher (and Students too!)

Farmers Markets / Fruits / Ideas for Children / Recipes / The Produce Lady  Posted by
apple_logo_rainbow_fruit

The start of a new school year is an exciting time for children and parents. It brings new teachers, old friends, fresh school supplies and an opportunity to adjust the family routine. If the lazy days of summer brought about a few lazy habits in the kitchen, now is a great opportunity to renew the commitment to offer healthy foods for a healthy family. Meals don’t have to be difficult. Visit The Produce Lady recipe page for quick, easy-to-prepare, healthy recipes the whole family will enjoy.

While we tend to focus on three meals a day, don’t overlook the after-school snack. Whether your kids will be enjoying some free play or buckling down for homework immediately after school, refueling their minds and bodies is essential. Remember to keep healthy snacks in a kid-friendly location, but discourage turning this snack into a supper spoiler. One way is to pre-portion the snack foods. Keep a designated water bottle in the fridge for each child to curb the reach for a sugary drink.

Fresh produce is a great snack by itself, since it’s often naturally available in a single-serve portion, like oranges, apples, bananas or peaches. Berries and grapes are easily doled out as well, just make sure all fresh produce is washed prior to eating. If you need to add a little kick to the fruits or veggies, try these kid-tested, Produce Lady-approved after-school snacks.

APPLE STACKS

  • 1 apple
  • 5 tbsp. peanut butter
  • 2 tbsp. raisins
  • 5 tbsp. granola
  • 2 tsp. cinnamon

Wash and core apple. Slice crosswise to make 10 thin apple disks. Spread 1 tbsp. of peanut butter on 5 of the apple disks. Sprinkle raisins, granola and cinnamon over peanut butter. Top each loaded apple disk with one of the 5 remaining apple disks. Serves 2.

PEACH FREEZE

  • 1/2 cup milk
  • 1 cup sliced peaches (they can be either fresh or canned; if using canned peaches, use peaches packed in their own juice instead of syrup)
  • 1 tsp. sugar

Pour the milk into an ice cube tray and freeze until solid. Pop the “milk cubes” out of the tray and put them into the blender. Add the peaches and sugar to the blender. With the lid in place, blend on high speed until everything is mixed together and smooth. Pour your peach freeze into 4-ounce serving dishes and serve right away. Serves 3.

MUMMY BONES

  • 1 8-inch whole wheat or flour tortilla
  • 1 tbsp. peanut butter
  • 1 tbsp. strawberry jam or apple sauce
  • 3 tbsp. raisins or cranberries
  • 1 large banana

Spread peanut butter on one side of tortilla, then add strawberry jam or apple sauce. Sprinkle with raisins or cranberries. Wrap the tortilla around peeled banana and cut in half.

VEGGIE BOWLS

  • 1 green, yellow or red pepper, washed
  • 1 bunch of celery, washed
  • 1 carrot, washed and peeled
  • 2 tbsp. favorite salad dressing

Cut the pepper in half and remove seeds. Set one half aside to use as your bowl. Cut the other half into narrow slices. Cut the carrot and celery into narrow sticks about four inches long. Put salad dressing in the bottom of your pepper bowl. Arrange celery sticks, carrot sticks and pepper slices in the pepper bowl. Serves 1.

FRUIT BLAST SMOOTHIE

  • 1/2 cup nonfat milk
  • 1/2 cup nonfat vanilla or plain yogurt
  • 1 cup frozen unsweetened fruit, such as blueberries, strawberries or peaches
  • 1 tsp. honey

Put all the ingredients into a blender. Process until smooth. Serves 2.

FROZEN FRUIT POPS

  • Assorted fruit (grapes, apples, pears, peaches, strawberries, melon, etc.)
  • 2 tbsp. honey
  • ¼ cup fresh orange juice

Slice the fruit into small wedges and skewer them onto a Popsicle stick, like a shish kebab. To prevent discoloration, generously brush on a mixture of honey and orange juice. Freeze in an airtight container. Serves 4.

Aug

06

For Healthier Kids, Teach Them to Avoid Sharing Germs

Farmers Markets / Fresh Produce Safety / Ideas for Children / Local Foods / The Produce Lady  Posted by
washing_hands

washing handsI must admit that I was quite proud when my son’s pediatrician commended him for making it through the entire first year of his life without a sick visit (and we’re now closing in on year 2 with a clean slate). Maybe its genetics and he has inherited a strong immune system, maybe it’s nutrition and his love for fruits and veggies is already helping his health or, as the doctor suggested, maybe it’s his environment. He does not attend daycare and has limited exposure to other children his age. It’s a fact that children tend to spread infections. They share toys, food, books, hugs and, yes, they share germs.

As the school year gets under way, it’s a great time to remind children and parents about “The Four Principles of Hand Awareness,” as described by Dr. William Sawyer, infection prevention specialist.

The 4 Principles of Hand Awareness

  1. Wash your hands when they are dirty and BEFORE eating
  2. DO NOT cough into your hands
  3. DO NOT sneeze into your hands
  4. Most importantly, DO NOT put your fingers into your eyes, nose or mouth

While it may be difficult for a 2-year-old to fully understand and execute these principles, it’s never too early to start implementing them. Two-year-olds are excellent mimics. By observing parents and teachers who practice hand awareness, they are unknowingly developing a habit that will help them stay healthy. School-age children are old enough to follow the principles of hand awareness, but they may need reminders, especially about handwashing. Once you start reminding them, they’ll take great pleasure in reminding you on the occasional instance you slip up.

For my son, preschool is on the horizon and while I can’t oversee his hand awareness at preschool, I can make sure we establish good practices at home. We live on a farm and supper often follows evening chores that include gathering eggs, feeding the cat or picking the garden. We make a point to always wash our hands before we pick the garden, after handling any animals or animal feed and always before we eat. Does that mean frequent handwashing? Yes, but it keeps my family healthy and that’s my highest priority.

Jul

27

Summertime Food Safety

CSA / Farmers Markets / Fresh Produce Safety / Garden / Local Foods / The Produce Lady  Posted by
Pepper

Pepper

You know the basics: avoid cross contamination (especially juice from thawed meat), wash your hands, keep cold foods cold, keep hot foods hot and cook meats thoroughly. But overlooking the details may put you or your family and friends in danger. The USDA reports that one in six Americans will get sick from food poisoning this year alone. Foodborne illnesses increase during the summer for two reasons. Bacteria grow faster in warm, moist conditions, and people move their cooking activities from the relatively controlled kitchen environment into the outdoors, sometimes just to the backyard, sometimes miles away from home. Let’s take a look at some important precautions.

  • Farmers are working hard to bring clean, safe produce to their consumers, but the responsibility transfers to the consumers after purchase. Watch the short video, Fresh Produce Safety Tips from The Produce Lady, for tips on selecting and transporting fresh produce from the farmers market.
  • The best way to defrost meat is in the refrigerator, second best (for sealed meat only) is in a pan of COLD water. Microwave defrosting is fine too, as long as you immediately cook the meat after defrosting.
  • Marinate meat in the refrigerator. If you plan to use the marinade on cooked meat or grilled veggies, reserve some PRIOR to marinating the meat.
  • If there is no source of safe drinking water at your cooking site (camping or boating, for example), bring sufficient water for food preparation and cleaning. Pack clean, wet, disposable cloths for cleaning hands and surfaces.
  • Always wash your hands before and after handling food, after using the restroom and after touching an animal (including your pet). If possible, use hot, soapy water and scrub well. In a pinch, use an alcohol-based hand sanitizer (at least 60% alcohol).
  • Don’t use the same platter or utensils for raw and cooked meat. In other words, the fork that’s been flipping the burgers should not make its way to the serving table. Have plenty of clean utensils for eating and serving.
  • Avoid the Danger Zone – temperatures between 40°F and 140°F – by keeping cold foods in a shallow dish on ice or in the refrigerator, and keeping hot foods above 140°F. Use an insulated cooler to transport food and always keep a thermometer in the cooler. Limit time in the Danger Zone to one hour when the temperature is above 90°F; or two hours when the temperature is below 90°F.
  • Try to prepare only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. By the time folks eat, return for seconds, socialize and then start to clean up, the time in the danger zone may have easily increased. Discard leftovers that have not been maintained at the proper cool or cooked temperatures. Remember, if in doubt, throw it out.
Jul

16

Pickled Pleasures

CSA / Farmers Markets / Food Preservation / Fresh Produce Safety / Garden / Local Foods / Recipes / The Produce Lady  Posted by

Okra may be considered one of those uniquely Southern foods. Pickled okra, on the other hand, is no doubt a uniquely Southern food, perhaps even a delicacy. While I suppose I had seen other pickled foods besides cucumbers, pickled beets for example, it had never occurred to me that pickling was a generic preservation method that could be applied to all sorts of foods—fruits, vegetables, even eggs. Pickling, a type of fermentation, dates back to Ancient Mesopotamia, but as history progressed pickles played a key role in the development of many key food preservation techniques.

According to the New York Food Museum, the technique of canning called the “boiling water bath” can partly be attributed to Napoleon, who offered a monetary reward for whoever could develop a way to preserve food safely to ensure his armies had pickles available. In 1809, Nicholas Appert, figured out that if you removed the air from a bottle and boiled it, the food wouldn’t spoil. It was more than 20 years later when Louis Pasteur explained the microbiology behind that phenomenon. By making the bottle airtight, no microorganisms could enter, and by boiling it, any microorganisms that existed were killed. Another staple of canning is the Mason jar, invented in 1858 by John Mason. Made out of heavier weight glass than normal jars, it was developed to withstand the high temperatures necessary for processing pickles.

North Carolina is home to Mount Olive Pickle Company, a nationally recognized, best-selling brand. Each year, Mt. Olive uses over 160 million pounds of cucumbers and peppers in their processing. Of that, about 53 million pounds are received each summer from independent growers in North Carolina. In fact, North Carolina is third in the nation in the agricultural production of pickling cucumbers.

If you want to try your hand at homemade pickles, you can follow these tips so you don’t find yourself in, well, a pickle.

  • Select tender vegetables and firm fruits that show no signs of mold or decay. For highest quality, plan to pickle the fruits or vegetables within 24 hours after they have been picked.
  • When pickling cucumbers, choose a “pickling” variety. Do not expect good quality pickles if you use “slicing” cucumbers. If you buy cucumbers, select unwaxed ones for pickling whole because the brine or pickling solutions cannot penetrate the wax.
  • Wash well, especially around the stems. Soil trapped here can be a source of bacteria responsible for the softening of pickles. Be sure to remove a 1/16-inch slice from the blossom end of the vegetables since it contains enzymes that also can cause softening.
  • Use pure granulated salt, such as “pickling” or “canning” salt. Other salts may contain anti-caking agents that may make the brine cloudy. Iodized salts may darken pickles.
  • Use cider or white vinegar of four to six percent acidity (40 to 60 grain). Do not dilute the vinegar unless the recipe specifies; this dilutes the preservative effect. If you prefer a less sour product, add sugar rather than decrease the vinegar.
  • Never alter the proportions of vinegar, food or water in a recipe and use only tested recipes.

Many research-tested pickling recipes can be found at the National Center for Home Food Preservation.

  • Label sealed jars with contents and date. Store the canned pickles in a cool, dry place. Stored properly, canned pickles should retain their high quality for about one year.
  • Always be on the alert for signs of spoilage. Before opening a jar, evidence of spoilage includes a bulging lid or leakage. When a jar is opened, other signs to look for include disagreeable odor, change in color or unusual softness, mushiness or slipperiness of product. If there is even the slightest suspicion of spoilage, do not taste the contents. Dispose of the food so it cannot be eaten by humans or animals.
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