June 18, 2012

Verjus Pickled Cauliflower and Spring Garlic

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Verjus Pickled Cauliflower and Spring Garlic 

This recipe features local produce from Second Spring Farm, Birch Point Farm and locally produced products from Black Star Farms and Eden Foods.


Farm fresh local cauliflower
Farm fresh local spring garlic
Local apple cider vinegar
Raw sugar
Sea salt 
Local verjus
Farm fresh local dried chili peppers  


Slice one large head cauliflower into florets. Slice three heads spring garlic. Wash and slice two lemons.

In a small metal sauce pan, bring two cups water, one cup apple cider vinegar, one quarter cup sugar and one tablespoon salt to a boil. Remove from heat once salt and sugar are dissolved and add one quarter cup verjus. 

Layer three glass jars with lemon slices, one-two dried chili peppers, one sliced bulb spring garlic, one third of the cauliflower florets and two teaspoons peppercorns. Pour the pickling liquid into the glass jars, tightly cover jar with a lid and chill in refrigerator for three to four days before eating.