June 17th - June 23rd 

10# / #V6562BS

Pickling cucumbers are commonly used after preserving in vinegar, water, salt, sugar and a pickling herb spice solution. It is essential to slice the blossom end of the cucumber off before preserving because the blossom end contains enzymes that can over soften the pickle. Pickling cucumbers can be sliced, speared, diced, or whole and they can be eaten straight out of the jar, served with sandwiches and burgers, or blended to make a relish. In addition to pickling, non-bitter varieties can also be used in recipes that call for slicing cucumbers. Pickling cucumbers can be sliced and used as a salad ingredient, minced and used in creamy dressings, or chopped and used in salsas. Pickling cucumbers pair well with mint, dill, cumin, mustard, and fresh cheeses such as feta and cotija. Pickling cucumbers will keep up to a week when fresh and up to a month when preserved in the refrigerator. 

72CT / #F370600
Apricots can be eaten raw, dried, pureed, roasted, grilled, baked or cooked into jams. The kernels (pit) of Central Asian varieties are also roasted and used to make apricot kernel oil. Apricots pair well with other stone fruit, including cherries, almonds and plums. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts. Other complimentary pairings include honey, egg custards, seafood such as scallops and prawns, lavender, lemon, orange, cardamon, pistachio, cayenne, pepitas, mascarpone, burrata, chevre, vanilla, white chocolate, yogurt, hazelnut and olive oil. Apricots can be added to cakes, muffins and cookies and be made into ice cream and gelato. 

Peddler's Son Produce & Provisions
602-253-3577  |   PeddlerSon.com