news from the farm…
we are open today, MONDAY OCTOBER 14, for regular share pick-up hours. i hope that you are each happy and well, and look forward to seeing you on the farm.
in the share this week:
- in the share room:
- mix & match: beets, carrots, peppers, leeks, sweet potatoes, fennel, radishes, kohlrabi, onions, cabbage, broccoli, hakurei turnips, cauliflower, daikon!, rutabaga!
- braising greens (kale, chard, collards, napa)
- mixed salad greens
- head lettuce
- pick your own:
- herbs (cilantro, dill, sage, parsley, oregano, thyme)
tips for using this week’s veggies!
daikon radishes can be eaten as you would any other type of radish. in addition, and where they shine, is that you can cook them – stir fry, sauté, or boil with a roast of meat, small potatoes, and plenty of salt. verrrry good.
recipes by mira
by Sandor Ellix Katz
it is the perfect time of year to start your fall and winter ferments. saurkraut, saur beets, ginger carrots, whatever your pleasure. crops are plentiful, fresh, and bursting with life, which will make your ferments as vital and nutritious as they could possibly be. every year at this time, Ray makes a big batch of kim chi for us. kim chi is a spicy Korean pickle packed with flavor. they make enough to last us through the winter, keeping our meals delicious and our bodies nourished. Ray bases their recipe off of Sandor Ellix Katz’s, with a few variations for our personal preferences. it is easy to make, easy to eat, and deeeelicious. give it a try this week! you won’t regret your efforts.
**to make about 1 quart jar full**
prepare the vegetables:
*1 lb napa cabbage, washed and cut into 2″ wide strips (note, Ray uses more napa cabbage)
*1 daikon radish, a few watermelon radishes, or a combination, sliced lengthwise and then into 1/4″ thick half circles
*1-2 large carrots, sliced into 1/4″ thick diagonal rounds
**feel free to add any other vegetables you like to this ferment!
prepare the spices:
*3-4 cloves of garlic, crushed and chopped (or more)
*3-4 finely chopped hot chilies (or more or less, depending on how spicy you want it). you can use fresh, dried, crushed, or chili sauce
*3 Tbs grated fresh ginger
*mix a brine of about 4 cups of water and 4 Tbs sea salt (not table salt – it won’t ferment as well). stir well to dissolve. the brine should be nice and salty
*mix all the vegetables (not the spices) together in a bowl and cover with the brine. place a large or other weight on top to keep the veggies submerged in the brine and let them soak for a few hours or overnight, until soft
*mix the spices together and mash into a paste
*once the vegetables are soft, drain the brine from them – reserving it! – and taste them for saltiness. they should be salty but not overwhelming. if too salty, rinse them with clean water. if not salty enough, sprinkle a tsp or 2 on and mix well
*mix the vegetables with the spice paste and pack it all tightly into a clean, wide mouth mason jar. press it down until the brine rises over the top of the vegetables, adding more of the reserved brine if necessary
*weight the kimchi down with a smaller clean jar full of water that nests inside the mason jar, pushing it down so that the brine remains completely covering the vegetables
*let it ferment on the kitchen counter and taste every couple of days. it should be done within a week. once it is as fermented as you like it, remove the weight, fit it with a lid, and store it in the refrigerator
voila! kimchi! eat it with everything :)