It’s NH Eats Local Month and our produce department is chock full of vegetables and fruits from Hemingway Farm in Charlestown and Picadilly Farm in Winchester, to name a few. The versatile zucchini is especially abundant this time of year. Great for throwing on the grill or baking little loaves of bread, but try this luxurious and Creamy Zucchini Pesto to pair with pasta or use as a condiment on a sandwich. Here are two other creative “condiments” to try.
Pickled Blueberries w/Rosemary Sprigs
Recipe adapted & photo from Angela Brown at food52.com
Ingredients
1 teaspoon black peppercorns
3-4 sprigs fresh rosemary
1 pint fresh blueberries
Directions
1. Add the vinegar, sugar, salt, peppercorns, and rosemary to a small saucepan and bring to the mixture a boil.
2. Meanwhile, rinse the blueberries and add them to a clean glass jar.
3. Then remove the saucepan from the heat and allow it to slightly cool, about five minutes.
4. Pour the brine over the blueberries, being sure to cover the fruit entirely. Allow everything to cool to room temperature. When kept covered and stored in the refrigerator, the blueberries will keep for about 1 week.
Green Pepper Harissa
Recipe adapted & photo from food52.com
Ingredients
1 large pinch sea salt
1 tiny pinch cinnamon
½ cup cilantro leaves
½ lemon, juiced
4 garlic cloves, peeled
Directions
1. Preheat the broiler. Toast the spices. Place the garlic and peppers on a baking sheet and drizzle with 1 tablespoon oil. Broil peppers. My broiler is in the top of my oven and it took me 5 minutes with the peppers 7″ from the heat source, rotating the peppers every minute. The garlic was done sooner. Ideally, the peppers want to be charred all over.
2. Put the peppers, spices, cilantro, and 2 tablespoons of olive oil in the food processor, process and stream in the remaining 4 tablespoons of olive oil until desired consistency. Finish with lemon juice.
3. Use as you would regular harissa, or as a dip or a marinade for chicken. It is also great on eggs.
