In 2012, on the plains of Northern Arizona, two families joined forces and began the trials and tribulations of building a small family farm with nothing in the bank but love.
|Pepper plants today|
Unfortunately, one of those rain storms was accompanied by high winds that destroyed the awning on the RV. I'd been in the RV that morning, cleaning and had put the awning out for shade to keep it cool inside. Later, I was in the house writing, sun coming in the window when the storm hit. It was sunny on my side of the house but blowing and raining on the other. Never thought about the awning I left out. One of those times I really wished I could go back in time.
|Pepper plants a week ago|
Speaking of pickles, we've been getting emails of praise. Had to share this one with you that came with an imaginative recipe!
|Cucumber plants today|
We tried the Kraken's Breath Hot pickles from these guys. By we, I mean my son and I. These are solid, good, hot pickles.
We snacked on 'em first. then we used em with crackers, cheese,and summer sausage. That was a good lunch.
Then we sliced one up to combine with some of my leftover smoked porkloin to create a version of cuban pork sandwiches. That was straight up bitchin. (You can edit here if you like, but I wanted you and your crew to know how I really felt.)
Then, sadly, we were out of pickles...but I still had plenty o' juice! So I did what any self respecting meat cooking man would do and created a marinade for some pork chops.Here's my recipe:
6-8 thick cut porkchops (cuz whats the point if they're thin cut?)
|Cucumber plants a week ago|
1 bottle of your fave beer. We used Fat Tire.
1/3 cup of Kraken Breath juice
1tbs olive oil
Sprinkle in some oregano, basil, thyme, marjoram, (or just a couple spoons of Italian seasoning)
Lil pinch o' Sea Salt
Soak the meats for an 30 min to 1 hour. We use ziploc bags to soak in.
Anyway, grill them meats over some nice hot coals or smoke 'em over some applewood or Jack Daniels oak barrel chips.
So, that's my testimonial. I can't wait to see you guys again and try more of them pickles. I think the relish will do quite nicely mixed with sauerkraut, hot mustard, spooned over a fat beer brat with a nice shooter of beer-cheese sauce. Sweet Moses, get more product SOON!
We'll be back at the farmers' market by September. Meanwhile, we have to try out this recipe.