4 cups pickling, lemon or armenian cucumbers, washed unpeeled and thinly sliced
2 large onions, peeled and thinly sliced
1 tablespoon salt
1 cup sugar
1/2 cup cider vinegar
1 tablespoon whole white mustard seed
1/2 teaspoon ground turmeric
1. Combine the cucumbers, onions and salt in a glass or ceramic bowl. Let stand for 2-4 hours to extract the moisture.
2. Rinse and drain the vegetables well, blotting them with paper towels to absorb all the moisture.
3. Combine the remainig ingredients and mix well until the sugar dissolves completely, about 10 minutes. Stir in the cucumbers and onions.
4. Pour the cucumber mixture into clean freezer containers, leaving 1 inch of headspace for expansion. Cap and seal. These will keep for up to 1 year in the freezer.
5. To use, thaw for about 4 hours in the refrigerator. Serve chilled! (Will store well for 1 week in the refrigerator once thawed)
Roasted Potato Salad
Wash & dice potatoes. Pour a tablespoon of olive oil over them and toss. Place them in a single layer on a cookie sheet and put into a 375 degree preheated oven. Cook until golden brown.
1 ½ cups tightly packed fresh basil leaves
2 garlic cloves
3 tablespoons toasted pine nuts, almonds, or walnuts
¼ cup extra-virgin olive oil
3 tablespoons freshly grated Parmesan
salt & freshly ground black pepper
Combine all ingredients in a food processor. Process until you have a smooth paste. Mix in salt & pepper to taste.
Mix with cooled potatoes and eat at room temperature.
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
½ cup water
½ cup white sugar
1 tablespoon dried dill or to taste
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
Croft is ‘old English’ for a protected field. We consider ourselves protectors and caretakers of the land and our family has been for 7 generations. Grandpa Glenn got tired of the dust and drought in western Kansas so in 1947 he moved his family to Weld County Colorado.
That original farm is still owned and farmed by Brad and Scott Cockroft today. Michelle and I farm within a mile of that original Colorado farm along with our 7 children.Besides having farming in our heritage there were other things that influenced us on this journey to become organic growers.
One of our children has battled autism and as we were researching things we came across dietary interventions that really helped him. Because of that we became very aware of how much food in the grocery stores is not always as it appears. Reading food labels became a way of life and we were astonished at how many harmful things besides chemicals, additives, and preservatives are in our foods.
It became essential to go back to the past and make most of our meals from scratch. From there, with our farming background, it was an easy step to grow and preserve more of our food. Our journey, at that point lead us to become organic growers.
Hope our journey helps yours! Steve & Michelle Cockroft