Quick Pickled Okra


A quick note about market tomorrow – Mark and Gina won’t be setting up but are looking forward to seeing you soon!


Gina and I were fortunate enough to attend a Quick Pickle workshop at Crabtree Farms a few weeks ago. It was led by Caroline Thompson from The Farmer’s Daughter and was co-sponsored by Harvested Here (we are one of their customers!). We had a great time, sampling lots of quick pickles and then making a batch of our own to take home. I made quick pickled whole okra with fresh mint, cumin, hot peppers and garlic and loved it! You get very little “slime” with this technique and it is really quick to put together. They are great for snacking and really satisfy the need for something crunchy and tangy.

It just so happens that we will have okra in our upcoming CSA session! Have you signed up yet? Well get to it – the “Fall into Greens” session starts in just a few weeks!

The recipe below is from the workshop handout. Thanks again to Caroline for providing us with this great information!

Quick Pickled Okra
1 packed pint jar

Recipe notes: 1) you can use almost any vinegar but I prefer white, apple cider or rice vinegar; 2) I have only used tap water but Caroline mentioned that filtered water is ideal; 3) I typically use raw granulated sugar but you can use honey, sorghum or maple syrup too; 4) pickling salt is recommended because it does not contain anit-caking agents that can discolor your pickles; 5) the spicing is where you get to have a lot of fun! I made another version at home with coriander, cumin, black peppercorns, garlic, ginger and hot peppers. Play around and be creative!


  • 3/4 cup vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1-1/2 teaspoons pickling salt
  • Up to a 1 tablespoon of whole spices, herbs or flavorings
  • Washed and sliced (if desired) vegetables and fruits


  • Heat vinegar, water, sugar and salt in a small saucepot until sugar and salt have dissolved. Meanwhile, pack a clean pint jar with your spices and flavorings, and then pack tightly with the vegetables or fruit. Pour hot brine over produce into the jar. Using a skewer or straw, unleash any large air bubbles you may see. Allow to cool before putting in the fridge. Store in the fridge for up to 2 months, if they last that long!

Millet & Quinoa Patties with Curried Swiss Chard

I grew up with finches (the small gray birds with orange cheeks) and thought millet was just birdseed. I had no idea people all around the world ate it until just a few years ago! Millet has been cultivated in Eastern Asia for 10,000 and it is staple crop in parts of India and Africa. After reading about the numerous health benefits, not to mention the fact that it is gluten-free, I think it’s about time it became a part of our everyday diet.

This recipe was inspired by Hillary’s Eat Well veggie burgers which I found in the freezer section at Whole Foods. While I love their version, I thought I could come up with my own that wouldn’t take much time and allow me to add the ingredients and flavors I like. I started with this recipe but then made some changes based on a couple of trials. Add your own twists with different greens and spices. We hope you enjoy!

Millet & Quinoa Patties with Curried Swiss Chard
makes 10 patties

Recipe notes:  1) I stopped short of calling these “burgers” because I don’t think they are sturdy enough but I do think they would be good in a wrap with greens and a simple sauce; 2) I used Tant Hill’s rainbow Swiss chard but feel free to use most any green you have available; 3) psyllium husk is used a lot in gluten-free baking as it is hygroscopic, which means it absorbs water and becomes sticky, thus holding the patties together. It can be online or in well stocked grocery stores (I found it at Whole Foods).


  • 1/2 cup (3.5 ounces) raw millet, rinsed and drained
  • 1/2 cup (about 3 ounces) raw quinoa, rinsed and drained
  • 2 tablespoons coconut oil
  • 5 ounces Swiss chard, stemmed, leaves finely chopped (3 cups) and stems minced (see recipe note)
  • 1 medium shallot, minced
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon garam masala
  • 2 large garlic cloves, minced
  • 1 tablespoon psyllium husk (see recipe note)
  • 1 tablespoon brown rice flour
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt


  • To cook millet: add millet and 1-1/3 cup water to a small saucepan and bring to a boil. Reduce heat, cover and simmer over low heat for 13-18 minutes, or until the grains are tender and all of the water is absorbed. Remove lid and boil off excess water if needed. Turn off the heat and let stand for 10 minutes. Transfer to a large mixing bowl and set aside.
  • To cook quinoa: add quinoa and 1 cup water to a small saucepan and bring to a boil. Reduce heat, cover and simmer over low heat for 12-15 minutes, or until the grains are tender and the water is absorbed. Remove lid and boil off excess water if needed. Turn off the heat and let stand for 10 minutes. Transfer to bowl with millet and set aside.
  • For remaining ingredients: heat coconut oil in a large skillet over medium heat until shimmering. Add shallot and Swiss chard stems and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add curry powder and garam masala and cook, stirring frequently, until fragrant, about 1 minute. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat and transfer to the bowl with the millet and quinoa. Add the psyllium husk, brown rice flour, vinegar and salt to bowl and stir to combine. Taste and adjust seasoning as needed. Line a rimmed baking sheet with aluminum foil and using a biscuit cutter or your hands, form into 3-1/2″ wide by 1/2″ tall patties (about 1/3 cup of the mixture per patty). At this point, I would recommend you place the baking sheet directly into the freezer for a few hours until frozen through and then transfer frozen patties to a ziperlock bag.
  • To cook: heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook a few patties at a time until brown and crisp, about 5 minutes, then flip and cook an additional 5 minutes and serve.