Moving between the drops!
Rhubarb & Asparagus Quick Pickles - Recipe Below!
Every week, as orders roll in, I feel deeply humbled. Running a small farm sometimes feels like a nonprofit venture—but at the end of the day, it’s a business that only thrives because people like you choose to invest your hard-earned dollars in what I’m growing. That trust means the world to me.
This week’s veggie box brings another round of that beautiful asparagus, but with a twist: I’m pairing it with one of my other spring favorites—rhubarb—for a bright, tangy quick pickle. It’s the kind of thing that makes your salad sing or brightens up your backyard barbecue plate. Simple to make, surprisingly addictive.
This Week’s Veggie/Goldi Box: Asparagus, baby salad mix, spring radish, fresh red onions, carrots, and beets
This Week’s Spice from Stock+Spice: Quick Pickle
Josh’s Noshes
Rhubarb and Asparagus Quick Pickles
Check out a short video of me making the dish here
Spice Profile: amchur, basil, black lime, cinnamon, cloves, lime zest, lime oil, nutmeg, orange zest, orange oil, black peppercorns, green peppercorns, pink peppercorns, sage, kosher salt, tamarind
Bright, tangy, and totally addictive—these quick pickles are spring in a jar.
Ingredients:
½ lb asparagus, trimmed
½ lb rhubarb, trimmed
1 small red onion
2 tsp Stock+Spice Quick Pickle seasoning
2 cups white vinegar
1⅓ cups water
¼ cup sugar
2 tsp kosher salt
Instructions:
Cut the asparagus in half, and the rhubarb and red onion into 1 inch chunks and pack them into a clean quart-sized mason jar along with the spice packet.
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a high simmer or gentle boil, then remove from heat.
Carefully pour the hot brine into the jar, covering the veggies completely.
Let cool slightly, then cover and refrigerate for at least a couple of hours—overnight is even better.
These will keep in the fridge for at least two weeks. Serve them over salads, alongside grilled meats, or just eat them straight from the jar. Enjoy!
