Mount Pleasant Gherkins

Ceci sont des cornichons.

The 0.00055 acre community sharecropping venture has finally paid off huge dividends in the form of diminutive cucumbers (cucumis sativus, though a different cultivar group). Growing at an alarming rate with late 60’s hippie hair breadth due to a strict regimen of cat food, hard boiled eggs and cheeseburgers. The fruits were picked throughout their adolescence for the purpose of pickling. There are few pleasures that surpass that satisfaction of growing sustenance from seed, nurturing it and preserving it for consumption well after its seasonal prime.   Mount Pleasant cornichons follow prescribed preserve protocol and provide a proper pickled pairing with homemade charcuterie.

Cucumbers in numbers.

Carmen and cayenne hot peppers are being grown for drying, along with paste tomatoes, heirloom carrots (all from seed), meth amphetamines, wheat, peaches, artichokes, cashews, corn, soy beans, pork bellies, rice, wax, wool, and, -if there is enough vertical space- rosemary.

Power to the pickle.

Half the cucumbers were pickled with cider vinegar (white wine vinegar is far from thrifty and the Swedish vinegar far too dear for pickling), water, 3% salt, coriander, black pepper, mustard seeds, pixie dust, dried chili, a few radish & garden carrot slices, fennel fronds and sour tears from a season past.

Trying to get bees with vinegar.

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