What’s brewing in my kitchen?

Lacto-fermentation

My kitchen has been a laboratory lately. I feel a bit like a mad ( but healthy) scientist. I have discovered the fun of lacto- fermentation. Cultures( pun intended!) all around the world have known the benefits of eating fermented food. Eastern Europeans eat sauerkraut and other pickled vegetables, Europeans and Americans eat yoghurt ( though some of the yoghurt available hardly counts as healthy fermented food), the Mexican people have a lovely dish called cortida, the Japanese drink miso soup, eat natto ( fermented soy), pickled vegetables, and the Koreans are famous for their Kim Chi.  Many people drink fermented beverages in the form of beer, wine, or mead. Back in the day, before electricity fermenting was a way of being able to store food. It just so happens to also be highly beneficial for our digestive systems, adding all kind of good bacteria, probiotics.

People who follow a traditional foods diet recommend some fermented food every day. Vegetables lend themselves to fermenting or pickling beautifully. We all know about sauerkraut and pickles ( cucumbers). Perhaps you have had pickled beets. How about trying fermented carrots ?

I wrote an entry a while ago featuring strawberries and this recipe for a drink called shrub.  How about some lacto fermented ginger ale ?

Ginger Soda

2 c. coconut water

1/4c. whey ( find out how to make your own here ) or water kefir grains

pinch of salt

1 T. cane sugar

handful of peeled roughly chopped fresh ginger ( depending on how much you like ginger)

Mix all of these ingredients in a clean quart jar. Put the lid on and let sit on your counter in a cool dark place for 2 days. Strain liquid into another clean jar and add the juice of 2 limes or 1 lemon, depending on your preference. If you are using water kefir grains, rinse and reuse. Enjoy. Keep refrigerated to stop the fermenting process.

I have an almost eaten jar of beets,onions, and turnips in the fridge, along with a jar of newly fermented beet kvass. The ginger soda is on the counter, starting its fermentation, and some beautiful red and orange carrots are waiting for my attention. Fermenting is fun. It is good for you. Try it! and please let me know how it turns out.

Farmers’ Market in full Spring mode

Enjoying Spring in Santa Cruz County

I have been out of town the last few weekends. As a result, I have not gone to the Farmer’s Market in a while. I love my Saturday morning visits there.

Today I went a bit wild. I hope I won’t actually waste anything. I came home with eggs. I have plenty of plans for those, including a frittata for dinner tonight filled with herbs, green beans ( also from the market), onions, potatoes, a leftover roasted red pepper from a personal chef cook date. I will be making some flax bread tomorrow.  I also got a pint of strawberries, some of which I have already consumed and the rest will probably be gone tomorrow. No cooking necessary!

I got carrots and celery, which will be mainly munched as themselves, with some going in some soup in a few days, along with some some celery roots I purchased today.  The carrots may also appear in some salads, as I also got some lovely heirloom Little Gem lettuce and a bag of assorted sprouts. I have been eating a lot of raw beets lately and am looking forward to more, as well as cooking some along with their beautiful greens. I always ask the beet people for extra beet greens that they collect from people who ask for them to be cut off right there in the booth. Oh foolish people, not to try them. I love them steam fried, with a bit of olive oil and water, salt and pepper. mmmm! and so good for you.

I couldn’t resist the baby turnips. Inspired by my recent re reading of Nourishing Traditions, I will be pickling those.  A couple of English cucumbers rounded out my purchases of the day.

Here are a couple of recipes using green beans. I realize they come earlier in the season here in California, but the rest of you, take heart! We have passed the midpoint of Spring and the Summer Solstice is actually only 6 weeks away and green bean season will be upon the whole country.

from Cooking Light magazine, October 2005

Green Beans tossed with Walnut Miso sauce

4 c. green beans, trimmed

2 T. grated peeled fresh ginger

3 T. coarsely chopped walnuts, toasted

2 T water

1 1/2 T. yellow miso

1/2 tsp. soy sauce

Place beans in a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain.  Place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth; squeeze cheesecloth bag over small bowl. Set 1/2 tsp ginger juice aside; reserve remaining juice for another purpose. Discard ginger ( My experience the first time I made this was that I got NO juice. I just used the grated ginger as is.) Combine ginger juice, walnuts, water , miso, and soy sauce in a food processor and process until the nuts are minced. ( hard to do unless you have a mini processor) Combine walnut mixture and beans in a large bowl. This can be served warm or room temperature.

from a wonderful Personal Chef colleague from Georgia, Jan Harding.

Green Beans Gremolata

1 1/2 lbs green beans, washed and trimmed

1 1/2 c. Italian parsley – packed, then chopped ( it ends up being about 3/4c) ( you can use curly parsley)

1 1/2 T. olive oil ( I usually use a bit more)

1 1/2 tsp. lemon zest

1 1/2 T lemon juice

3/4 tsp. minced garlic

3/4 tsp salt, or to taste

1/2 tsp. freshly ground black pepper

Add beans to large pot of boiling water. Cook 7 – 10 minutes until just tender. Drain well. Combine remaining ingredients in serving bowl until blended. Add hot beans to bowl and toss to mix and coat. Serve hot or at room temperature.