Cornichons: Éditions spéciale “Mexicains aigres” Saturday, Aug 27 2011 

Gherkins;  special sour Mexican edition. 

Planet of the grapes.

Last year’s garden bounty of paste tomatoes, peppers  and cucumbers exceeded expectations, perhaps raising them too high for this year’s harvest. Novelty Mexican sour gherkins  were planted on a whim for the sake of originality and at the onset were the runts of the litter, dwarfed by “de Bourbonne” French varietal cucumbers.  However, the community sharecropping garden has finally paid off dividends, bountiful in numbers, though diminutive in size.  “De Bourbonne” produced a plethora of flowers but the fruit yield was low as the leaves began to inexplicably wilt.  Heirloom ox-heart and paste tomatoes  had a promising start as well but soon followed the dB cucumbers’ discouraging demise. Meanwhile, the border buds burgeoned at a furious snail’s pace.

Not sure of how prevalent gherkin stereotypes are in our greedy, ignorant, chubby god-fearing society, but these little Mexican bastards appeared to thrive in the heat, quickly established roots, multiplied exponentially and eventually overwhelmed the ubiquitous tomatoes, squelching their sunlight, pilfering nutrients and entombing the garden’s predecessors in a suffocating ivy cabaña.

Itty bitty gherkin commission.

Efforts to raise a purebred calf in the 4’ x 6’ enclosure were hampered by NIMBY gardeners who selfishly objected to the conscious (and trendy) renaissance of super locally raised livestock, even refusing to allocate the unkempt, muffy herb garden for hay despite an inevitable return in rich, honest to goodness local manure.

Bumper to bumper crop.

Other personally scaled, highly popular agricultural ventures to receive a throng of green thumbs down from the temperamental garden community included:

barley, beach glass, butterscotch, cashews, cèpes, cinnamon, free-trade coffee, geese, grapefruit, hazelnuts, beef jerky, mahogany and other precious hardwoods, meth amphetamines, papyrus, peaches, peanuts, pineapples, qat, raisins, rice, rigatoni, sheep,  sugarcane, truffles and possibly uranium.

Barrel of sour Mexicans.

The gherkins had their flower ends washed away and were pickled in a simple 33%, vinegar brine with 3% salt, aromatics, this & that, bay leaf and so on.  Their skins are relatively thick considering their size and texturally resemble a grape sized cucumber; snappy skin though with a higher water and seeds content inside.  Otherwise, they taste like pickled gherkins and should best be eaten with olives and mixed nuts.

Cornichons de Mont Plaisant Tuesday, Jun 22 2010 

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.