Crunch Time

As I write this blog post I am looking out onto my patio and it is raining buckets. Good for the flowers, great for Texas and the parched countryside. Not so great for my Sunday afternoon plans. I was looking forward to the East Austin Urban Farm Tour today, but now the rain has dampened my plans. I contacted Farmhouse Delivery, the host of the event and they say it's on rain or shine. Hmm, not so sure If I feel like stomping around in muddy puddles today. Darn it. Maybe the sun will poke out from the cloudy skies and I can head out to partake in tasty treats, local sips and mingle with fellow foodies, farmers and artisans. I won't feel so bad if things don't pan out. I know that the $35 I paid for my ticket will benefit Farm and Ranch Freedom Alliance, or FARFA.

My schedule has been loaded with multiple tasks. I'm packing to move, just started a new track of students and I was recently switched from working mornings to a mid day shift. I am feeling the crunch. Along with my tasks as an instructor I have been contributing monthly recipes to the school newsletter, planning open kitchen labs and I'm getting ready for a live TV segment for an Earth Day segment airing Thursday morning. With my full schedule I still find time to make something special, like quick pickles. It keeps me grounded and connected to my food.

Spring Carrots & Garlic

The local harvest of carrots in Austin lately have been so succulent and abundant. Naturally sweet and a great source of beta carotene, carrots are an excellent choice for adding color and crunch to your meals. I personally love the flavor complexity of sweet and hot ingredients. These Thai-inspired carrot pickles are a little tangy, a bit spicy and make a nice addition to your noodle bowl, salad or sandwich.

Thai Inspired Carrot Pickles
Ingredients:
1 pound large carrots, peeled and julienned
1 teaspoon sea salt
1 cup unseasoned rice vinegar
1 cup water
2 tablespoons coconut palm sugar (you can substitute agave or organic sugar)
1 Thai red chili, sliced thinly
1 clove garlic, sliced thinly
1 teaspoon anise seeds, crushed
½ teaspoon coriander seeds, crushed

Directions: 1. In a small sauce pot combine the vinegar, salt, sugar and water. Heat brine over medium low heat until the sugar dissolves.
2. Remove brine from heat. Stir in the chili and garlic slices, anise and coriander seeds. Allow brine to cool slightly.
3. Gently pour warm brine over the carrots and allow to steep for at least one hour.
4. Transfer pickled carrots to a jar with the brine and all the spices.
5. For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.

Enjoy!