Pickling: Cuckes, Cherries and Garlic Oh My!

If you’ve planted cucumbers in your garden then you know that they come in droves this time of year. Chilled, chopped and used for tasty salads, refreshing drinks or to reduce swelling under your eyes are all common uses. But why not save the bounty of the harvest for enjoyment all year long in salads, appetizers or picnic spreads? Thankfully, Hayfields has a friend and one of our guest chef’s during the summertime, Steve Kinnear. 
Steve is a local resident of North Salem who uses the high school community garden to grow his cucumbers. He’s been pickling for many years and exclusively now at Hayfields for two years. Featured in the NY Times as well as Westchester Magazine, Steve-O! Pickles are ready and available at our store. Stop in and get yours today – they are limited and will go fast!

To read more about Steve-O! Pickles, his process, secrets and tips check out this article on hayfieldsmarket.com.

Face facts, people. It’s August. That means a few things. First, it’s going to be hotter than ever for the next few weeks, with everyone setting their sights on September and its (hopefully) cool, autumn relief. Second, it means that summer’s bounty of juicy fruits and fresh vegetables will come to a close soon, so get ’em while you can! It’s depressing to see all the beautiful products dwindle down as summer ends. There is, however, a solution to this problem: preserving.
Homemade over 6 weeks ago, we’ve allowed these cherries to macerate in the refrigerator and boy do they taste delicious. Most people use brandied cherries in their libation of course but don’t forget they are great as toppings to a pound cake or crepes, even toppings for greek yogurt. 
These babies are limited and will go on the shelves next week. If you would like to pre-order a jar, email us at info@hayfieldsmarket.com with your name and how many you would like. They are $12/jar. Happy to ship for an additional $10.


Last year we learned that not only are Steve-O! pickles amazing, but the garlic that he used in his recipe for flavoring was equally as amazing. The vinegar takes the edge off their natural spiciness and makes them flavorful without being overpowering. Use pickled garlic in salad dressings or as part of a pickle plate. They’re particularly good when drizzled with a bit of fruity oil. During dinner prep, you can coarsely chop the pickled cloves and add them to sautéed vegetables, as they add both flavor and add an acidic punch to the finished dish. When the jar is all gone, save the leftover brine and use in homemade bean purees or quickly dressed bowls of salad greens.
Last fall we took a few cloves of local garlic, planted them in the ground, covered them with leaves and didn’t touch them until this past July. And voila, our very own grown garlic! That’s right – garlic is best planted in the Fall and will be ready for use in July. Just sit back and watch. Talk about low maintenance, right!?
Our garlic is now dried, being pickled and canned as we speak. They are limited and will go on the shelves next week. If you would like to pre-order a jar, just respond to this email with your name and how many you would like. They are $8/jar. Happy to ship for an additional $10.
Enjoy these last weeks of summer everyone!