Are you getting sick of me talking about Suncoast Organics yet? I hope not, because I’m going to talk about them again. This week I got the prettiest rainbow-colored carrots in my goodie box. Another “first” for me. I’d seen pictures of them in cookbooks and magazines, but never, ever found them in any market around here. I wanted to use them in a way that would really show off their pretty colors. That meant cooking them was out. Since my Wickled Okra was such a success, I decided to pickle the carrots as well.
One of my favorite restaurants here in town is a casual, little Vietnamese place called Pho Cali. As you can probably guess from the name, they have awesome pho. But, they also have awesome everything else too. Alongside every delectable dish they serve is a sweetly zesty pickled carrot and daikon radish medley called do chua. It’s the first thing I go for on the plate. I sometimes have to fight Mr. SGCC for it. But, I’m the fastest fork in the East, so I usually win. I love me some do chua! read more >>