For the past few weeks we’ve all been looking for ways to support Ukraine. And although there’s overwhelming amounts of news to read and share, it’s hard to come up with personal and meaningful actions to take. Being Edible Santa Barbara, our thoughts turn to local and food.
The local organization that immediately comes to mind is Direct Relief—the Santa Barbara-based organization that works in the U.S. and internationally to provide medical resources and emergency supplies. They have launched a large-scale response to get medical aid to Ukraine and the surrounding countries dealing with an unprecedented number of refugees.
Medical aid is staged on March 7, 2022, at Direct Relief’s warehouse for shipment to Ukraine.
“We’re looking at the two tracks of trauma-related health needs that are going to arise from a war situation, as well as the indirect effects of mass evacuations,” said Direct Relief President and CEO Thomas Tighe.
Visit their Ukraine Relief page to read updates on how they are responding to the crisis and, if you are able, to donate. Direct Relief earns the highest rankings from independent charity evaluators.
Food Love
On Social Media, we’ve been highlighting the wonderful recipes and culture of Ukraine.
The Mighty Pickle
When this story about a Ukrainian woman taking down a Russian drone with a jar of pickled tomatoes went viral, I asked my friend, former publisher of Edible Boston, Ilene Bezahler, for her recipe for pickled tomatoes. She makes these delectable pickles with surplus cherry tomatoes from her garden. Though we may have to wait a while before tomatoes are in season, this recipe is one you’ll want to save.
Pickled Cherry Tomatoes
1 pint cherry tomatoes
1 clove garlic
1/2 teaspoon black whole peppercorns
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
With a skewer poke a hole through each tomato. Put the garlic and peppercorns in a wide-mouth pint jar. Pack tomatoes in the jar.
In a small saucepan, add vinegar, water, salt and sugar. Bring to a rolling boil and stir until salt and sugar are dissolved. Add the brine to the tomatoes, filling up to 1/2-inch of the top. Tap the jar gently to remove air bubbles. Put on the lid, and make sure it is tight.
Let the jar cool then refrigerate for at least 2 days.
For something a little different, try this recipe for Indian-Inspired Pickled Tomatoes from Edible Kentucky and Southern Indiana. Author, Tomese Buthod says “First, this is not an attractive dish. The tomatoes are dark and murky-looking in the serving bowl and I have never had anyone look at them and say ‘Oh, I have to try these.’ But after a little coaxing from me, people swoon after the first bite and the bowl is always empty at the end of the dinner.”
They may not have pickled tomatoes…yet, but our local favorite, Pacific Pickle Works has an extraordinary line up of pickled vegetables with adorable names such as: Jalabeaños, Asparagusto, Bread & Buddhas, Unbeetables, and their latest (the only one I haven’t tried yet), Pandemic Pickles.
If you are looking for a fermented pickled tomato recipe, this is a good one, with step by step instructions. And I found this recipe for Ukrainian Fermented Green Tomatoes that says that they serve as a “wonderful vodka chaser.”
Speaking of vodka, if you are looking to replace Russian vodka, I encourage you to support local. Cutler’s Artisan Spirits has an ultra-premium vodka from GMO-free corn, that makes a delicious Bloody Mary with an Asparagusto garnish.
I often think that food brings us closer to people all over the world. It seems like a small thing, but appreciating and celebrating another culture can bring an inner peace, while we hope and pray for peace in Ukraine.
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I find this post unworthy of Edible. I've cooked out of the Veselka Cafe cookbook for years after eating there (we lived near it). I walked by the Russian baths and ate at the Russian Tea Room many times. All this pro Ukraine - anti-Russia nonsense from people who didn't even know where Ukraine even was, let alone the US involvement in using it for money laundering, to house biochemical labs (which Victoria Nuland has just admitted to and are like the one in China that brought us Covid), not to mention letting the Bidens through Hunter Biden use it to make millions. It's a complex situation the US is guilty for engineering and no amount of making pickled tomatoes is going to make that right. What really disgusts me are the people boycotting Russian businesses owned by American citizens in this country. This is exactly what the US did to Japanese-Americans during WWII. I had a dear Santa Barbara friend who was put in an internment camp during the war. All you hoopla pro Ukraine anti Russian people are dangerous and doing no good.
It appears that onion skin dyed eggs are a tradition in Ukraine as well. I didn't know this until I saw Edible SB's twitter post about it. We have an article on that!