First I would like to thank the wonderful Oklahoma Women Bloggers for allowing me to do this guest post—it is truly an honor to be among other strong Oklahoma women!
I would like to tell you a little about me before I get started: I go by Kalamity Kelli from the Domestically Impaired Guide to Retro Kitchen Arts. I learned to can with my Nana from the time I was a small girl but as far as the rest of “kitchen stuff”—nope, never learned. I decided about the time I turned 49; I would spend the next year learning to cook. I did that and blogged about it along the way. I would like for you to meet my family in the order they came into my life (or I came into theirs)—Mother Kalamity lives close by in some Senior Apartments where she and her group of lady friends are often the recipients of my blog post leftovers. Next is Top Girl, she is the light of my life—well that light has dimmed but only a little and I’ll explain that in a minute. She and I were on our own from the time she was 3-years-old and we grew up together. When she graduated with her undergrad degree and went to work on The Mesa in Colorado, I began dating Mr. Picky Eater soon I met his teenage boys Lawyer Boy and Cowboy (their names are self-explanatory). A few years ago Top Girl married Darth Vader—so called only because he love Star Wars and not because he is a bad guy, he’s certainly not! Eventually Top Girl and Darth Vader had Rocket who is now 14 months old and the reason some of Top Girl’s light has dimmed. He is brighter than bright!! Rounding out our little family people-wise is my new daughter-in-law Minnie Mouse! Lawyer Boy and Minnie Mouse married exactly one month ago today during a lovely ceremony at a winery in Moore. We also Max and Jack, our miniature schnauzers. So, now you have met us let’s get on with the post!
Saturday morning Rocket and I went to the Farmer’s Market in town. I bought some lovely vegetables namely tiny beets, turnips, carrots, new potatoes, shallots, small onions and spinach. I brought them home and cleaned them up lopping the tops and washing all the dirt away. Then I put the turnips, carrots, new potatoes and beets separately into foil packets and poured olive oil over them with a sprinkling of sea salt.
In a pre-heated 375 F oven I sat a baking sheet with all my lovely veggies safely secured in tightly wrapped foil. I took out the carrots after 30 minutes and left the rest in until 50 minutes had lapsed. Let each foil packet “rest” a few minutes so you can actually touch the food. Then carefully peel the turnips and beets… and potatoes if you must… place in bowls in the fridge and let them get cold. Then slice beets, turnips, and new potatoes but leave the carrots alone. Serve on a bed of fresh spinach with grape tomatoes on the side.
You can have no dressing, oil and vinegar dressing—or like me, drizzle with good old RANCH!! YUM!!!
I also bought some green cayenne peppers. How many times have you been to a Tex-Mex restaurant and ordered “relish”? I made some of my own and believe me—it was great! Mr. Picky Eater liked it and since there are only around five “MPE Approved” restaurants that we can frequent, being able to make this at home may knock out Carlito’s, darn it! It’s super simple and only takes a few minutes to put together.
DIY Pickled Vegetables
2 Cups Carrots julienned
Garlic cloves, peeled
1 Cup Apple Cider Vinegar
3 Tablespoons Sugar
½ teaspoon sea salt
Put the vinegar, sugar and salt in a pot heating to a boil. Set aside to cool.
Place peppers, carrots, shallots and garlic in jars with tight fitting lids.
After vinegar mixture is cooled, pour over veggies into jars and place lids on.
Will keep in the fridge for 2-3 weeks—they are great on a sandwich like this:
No kidding hit your local farmer’s market—or your local farmer—and bring home a bounty to make light and elegant meals.
Kelli Davidson blogs at The Domestically Impaired Guide to the Retro Kitchen Arts and we’d like to thank Kelli for joining us and sharing her recipe!