To mark the occasion I market-shopped for seedlings and produce.
'Tis my big day out every fortnight.
Being on the chilly side -- finally -- my gardening preference went with a good selection of brassicas and some purple carrots. For gardening umph I purchased a heap of Mizuna seedlings which I find to be a no nonsense versatile veg with a unique taste. After doing my homework I also came home with some burdock.
Burdock is an extension of my support for Jerusalem Artichokes as both plants are high in inulin and other prebiotic goodies.
Over one hundred plants for $22.
Then there was the produce:
I am so keen to ferment this stuff. Fermented veg is my new lifestyle and it doesn't take us long to go through jars of the stuff. I always have to remind myself that most ferments will need a week or more to kick in. The thought of going without is not gonna be on my radar.
Any meal excuse: add a ferment.
Sample: A good slice of fresh baked sourdough bread buttered with humus, two slices of camembert, sliced tomatoes and a good dollop of lacto fermented beets and turnips.
On hand are a range of seeds just coming up from my last sowing. These are the slow coaches like parsley ..and some that may still want to sleep below the covers.
Now that the rains have come my garden is recovering from the long dry. So opportunity is knocking.
Since I love 'em heaps I'm planning on 'preserving' my prickly pear paddles and harvest them as a ferment: napalitos pickle flavoured with some of the dill I have growing..
FYI: The cactus ferment calls for the addition of grape or mesquite leaves. Grape or mesquite leaves? What on earth for?
It turns out that these leaves -- like oak leaves too-- are high in tannins which make the fermented veg crisper. And if you haven't got these leaves an option is, of course (slaps head), tea leaves.
Who woulda thought?
Another of my garden plants ear marked for fermentation are the collards.That is an experiment for sure. I'll do it but I'm not optimistic.
As my tomatoes ripen, much as I'd like to make them into a fermented salsa the problem with toms are their sugars and what you'll get fermenting tomatoes is effervescence and alcohol.
But there is a workaround. A hack. With sofrito in mind, ferment all of your salsa ingredients except the tomatoes. Keep this in your refrigerator and add some of the mix to fresh ripe tomatoes when you are ready to serve. You can also let the flavours blend together for a day or so.
Add a Comment