Peach Salsa Recipe
Tomatoes, peaches, onions, tomatillos, cilantro, salt. 🍴
Prepare: To prepare produce for fermenting, first chop &/or grate produce, throwing it all in a large bowl about the capacity of the jar in which it will ferment. Sprinkle salt on the chopped pieces of food in the bowl, mixing with your hands. As you add more food, sprinkle more salt and continue to coat & mix. The general rule of thumb is to use 1-3 tablespoons of salt to one quart of food to create a brine. As the salt sits on the food, it brings out the juices and the bowl will have extra liquid in the bottom by the time you are finished.
Pack: Be sure to add this liquid to the fermenting jar, pack the food in your jar, and top off the liquid by adding water until the water line is above the salted food packed in the jar. I started fermenting with a one quart Mason Jar, but I use a two quart Mason jar now that my family eats fermented vegetables regularly. Kraut Source makes a fermenting lid that will foolproof the fermenting process, ensuring a safely fermented jar of food for consumption. I always use one of their lids on my ferment jars.
Ferment: Fermenting jars of food can sit out on your kitchen counter for a few days to a week or two. Salsa ferments in two days, but I let kraut sit a week or two. It is completely fine to taste it, or eat it, at any time. Your goal is a salty mixture with a subtle fizzy tang.
Eat: Once your fermented food reaches a taste you like, store it in the refrigerator and eat it at you leisure. There are many recipes floating around Instagram, but I tend to use produce from my weekly Farm Box delivery, fresh, in-season produce. I have seen herbs added to ferment jars, as well. I eat it straight from the jar, in sandwich wraps, and on salads. Have fun & enjoy this extra healthy way to consume local fruits & vegetables.
Apple Kraut Recipe
Cabbage, apple, onion, cucumber, carrot, salt. 🍴
Pickled Green Tomatoes Recipe
Green tomatoes, nectarines, Walla Walla onions, salt. 🍴
Chard Wraps with Carrot Hummus from Ashley, Meta Street Cafe
Make the Carrot Hummus
½ teaspoon coconut oil
3 small carrots
2 medium garlic cloves
2 teaspoons ground harissa, or another chili, seasoning
1 cup chickpeas (cooked and drained)
juice of 1 small lemon (about 2 tablespoons)
juice of ½ an orange (about 2 tablespoons)
2-4 tablespoons olive oil
salt, to taste
Carrot Hummus Directions
Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt.
Cook until the outsides begin to char, about 10 minutes.
Remove the garlic if it starts to burn.
Add the chili seasoning and let the carrots cook for just a minute longer.
Remove from pan and let cool slightly.
Peel the garlic
Chop carrots into 1-inch pieces.
Add the carrots, garlic, chickpeas, lemon juice and orange juice to a blender or food processor.
Puree, drizzling in the olive oil as you blend.
Tim the stems from the chard
Assemble with the ingredients listed below & eat like a taco.
1 cup cooked millet
½ cup chickpeas
2 grated carrots
sliced red cabbage
sprinkle of hemp seeds
Sauerkraut from Ashley, Meta Street Cafe
Let there be sauerkraut….in one week. 🍶 Cabbage & cucumbers in brine. I followed Alice Waters’ description in her cookbook The Art of Simple Food. Alice Waters describes how to weight the cabbage with a small plate and a rock or a water-filled bag to keep submerged while fermenting. Hoping to fool-proof this batch, I used a mason jar attachment from Kraut Source. It uses a spring to push at the cabbage, keeping it submerged, & allows CO2 to escape, but does not let oxygen in, much like a beer fermenter. My first try at fermenting cabbage without this tool bred pink mold. I had more confidence in this batch, and it all panned out. Success! 🍴
Cabbage Cashew Date Salad
Once a week, my daughter spends an evening with her grandparents, my dad & stepmom, in the Painters’ Cottage out back. This week I brought them this Cabbage Cashew Date Salad. In exchange, they send me photos of Charlotte playing in their home. It’s a great deal all around.
Cabbage Cashew Date Salad Recipe
Shred in a food processor or chop: cabbage, carrots, apples, celery, kale, leeks, cilantro. Add raisens, dates, & cashews.
1/2 cup rice vinegar, 1/2 cup sesame oil, juice of one lemon, pinch salt, splash cholula.
Using a traditional deli recipe of red and green cabbage as a base, coleslaw can be made seasonal by adding vegetables. In this batch, I added farm box vegetables: cucumbers, carrots, celery, and spring garlic.
Deli Coleslaw Recipe
My food processor did an instant job of grating the cabbage. Get the cabbage ready and salt it in a bowl. Let it sit for ten minutes before grating and adding additional vegetables and dressing.
For a large, potluck-sized jar of dressing, include 2 cups Veganaise, one cup Apple Cider Vinegar, and 1 cup sugar. Add the dressing and let the slaw sit overnight in the fridge to absorb the flavors.
It is surprising how easy this salad is to make. It makes a great picnic salad or potluck salad to share. This batch was made for the Easter meal potluck this year. 🐇