My picks for this weekend are all of the great activities that make up the Essex National Heritage Area’s Trails and Sails weekend.

Explore Essex County’s historic, cultural and natural sites during two weekends of 150+ FREE events during Trails & Sails: Two Weekends of Walks and Water, September 15-17 & 22-24, 2017!

Enjoy a variety of guided walks, paddles, historical tours and other adventures for all ages, skill levels and interests, that will connect you to the spectacular places, history and heritage that define the Essex National Heritage Area—the 34 cities and towns of Boston’s legendary North Shore. It’s all FREE and it’s all located within the 34 cities and towns of Essex County including the communities of Salem, Gloucester, Newburyport, Lawrence, Saugus and more.

Head here to read more and register to build your own itinerary 

Here are just some examples of the types of activities that can be enjoyed in our area

I’ve never canned anything before but my parents’ garden is full of green tomatoes and I remember my Great-grandmother “Nana Roberts” used to make a piccalilli that my Dad always loved to put on his baked beans.   So I went “on the line” to find some piccalilli recipes that might look like what she used to make and decided to give it a try and see what happens!   I’m posting here in hopes that maybe someone might be able to give me some pointers on their own “family piccalilli” recipe that I could tweak this one with.   All I know is that my house definitely “smelled” like Nana’s so I know I’m heading in the right direction!    The true test will be when my Dad finally tastes it!

Here’s the recipe I followed:

GREEN TOMATO PICCALILLI

Makes about 4 pints.

This spicy condiment is a snap to make. Don’t bother peeling the tomatoes; simply throw them in the pot. Some piccalilli recipes call for cabbage, but we like it better without.

• 1/2 c. kosher salt
• 1 quart (4 c.) water
• 1 quart (4 c.) green tomatoes, cored and chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 large onion, chopped
• 2 c. white wine vinegar
• 1 c. sugar
• 2 tsp. allspice berries
• 2 tsp. pepper berries
• 1 tsp. mustard seeds
• A few whole cloves

Directions

Heat together the salt and water to make a brine. Combine the tomatoes, peppers and onion in a large pot, cover with the brine and allow to sit overnight.

The next day, drain off the water. Heat the vinegar and sugar in an enameled or stainless steel pot until the sugar dissolves. Meanwhile, tie the spices into a cheesecloth bag or put into a tea ball. Pour the vinegar mixture over the vegetables and bring to a boil. Add the spices and boil gently for 30 minutes.

Remove the spices and ladle the piccalilli into hot sterilized pint jars, allowing 1/2-inch headroom. Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down.

Nutrition information per 2 tablespoons:

Calories 19 Fat 0 g Sodium 73 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 4 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: free food.

I was greeted at the back door by this fascinating critter the other day.  So cool to look at up close!  It stuck around for a couple of hours before disappearing somewhere in the yard….safely away from the footsteps of the two boys and dogs…I hope.