Tuesday was our summer food swap here in Philly. We were lucky enough to have it at the Wyck, an amazing, historic farm in the heart of the Germantown section of Philadelphia. It’s a truly wonderful place, where education is a big part of the mission, and the chickens are mighty pretty. As one of the swap organizers, I am so grateful that we were invited back again for another swap there.
There are, of course, risks to an outside swap, but with 0% chance of rain predicted for our swap date, I was pretty sure we’d be in the clear. Oops! No. Turns out it rained, but it was just a drizzle and though there might have been some literal dampening of spirits of the booze variety, our figurative spirits remained in excellent condition.
I really love the food swaps. When our little band of planners, Alexis, Georgia, Marisa and I, started working on this more than two years ago, my impetus was to find local makers to make a more cohesive Philly food community. Two years later, that is a thing. I know so many people I would never have met otherwise and I’ve learned so much about the culinary talents and interests that lie behind those rowhome facades. Ferments are definitely becoming a more popular swap item, too! I spied preserved lemons, kraut and more!
I brought a hodgepodge of ferments to swap this time, including a version of the mustard I posted about on Monday, a hibiscus lime vinegar I am especially fond of, a multilayered kraut and some fermented snap peas. This was actually my first go at making snap peas, I think. I’m guessing the reason for that is that I never have enough left after snacking to fill even the tiniest jar or bowl. The are my snacking crack, and I could eat them all day when they’re fresh. In any case, they turned out so good, I think I’ll have to double my supply in the future. The crispiness is preserved, but they just get infused with whatever you throw in the jar. In this case, I went straight up dill pickle. A couple large fronds of dill and a few garlic cloves and I was in heaven. I already have another batch brewing.
Yields 1 quart snap pea pickles
If you’re new to lactopickling, please check out my Pickle FAQ before you get started!
- 3/4 lb snap peas, end removed
- 2-3 cloves of garlic, peeled
- 2 cups of brine (I like 1 T of salt dissolved in 2 cups of water), room temperature
- 1 teaspoon hot pepper flakes (optional)
- Place your snap peas and garlic in your jar. Put the pepper flakes in the bottom, if you want it hot.
- Pour brine over veggies until just covered.
- Use cheapo jar method to submerge and cover your veggies
- Store at room temperature for 1-2 weeks on top of a plate to catch any overflow. Longer will give you more acidic pickles, shorter will give you less acidic pickles. (Cloudy brine is normal and a good thing!)
- Once they are acidic enough for you, push your fresh dill fronds into the brine, seal the jar and stick it in the fridge. For more options on when and how to use your herbs, read the part about herbs in this post before you start.
- After 2 days, remove the fronds (or leave them in, as is your wont) and get eating!