COUNTER CULTURE

     I was honoured to be invited to present a workshop on fermenting at Bridgewater's Up!Skilling Expo last weekend. My first instinct was to share my absolutely favourite recipe for Dill Pickled Cucumbers and Beans with everyone because they are so easy to make, and taste amazing! It's hard to believe that this very classic (and healthy) recipe and method for making pickles has virtually disappeared from our kitchen cultures. Good thing fermenting is experiencing a serious revival because I honestly can't imagine life without these babies.

Like I discuss in the video, fermented beans and cucumbers are a great way to preserve fresh vegetables from your garden, while at the same time making them more digestible and inoculating your system with beneficial probiotics. Amazing eh?!

DILL PICKLES AND BEANS

via Lacto-Fermentation

a couple of handfuls of fresh organic string beans, stems removed and/or

about 6-7 organic pickling cucumbers

3 Tbsp unrefined sea salt

fresh organic dill blossoms

fresh organic garlic cloves, peeled

1/2 Tbsp organic mustard seeds

5 cups filtered water

clean mason canning jars

Method: Place a dill blossom, a couple of cloves of garlic, and the mustard seeds in the jar. Then fit in as many cucumbers or green beans as you can. In a glass measuring bowl, dissolve the salt in the water and then pour over the vegetables, being sure to cover them completely. Screw on lids and place the jar on a plate or in a bowl to catch any potential overflow, and place on your counter or on top of your fridge for about 3 days. You'll know they are done fermenting when the brine becomes cloudy and the vegetables turn a darker shade of green. Store in a cool place like a cold cellar or refrigerator. Enjoy!

ANCHO CHILI JAM

I just upped the ante a bit over here.  Our usual Burrito festivities just got a bit livelier with the addition of ancho chili jam as a condiment.  You've got to try it.  It is mildly spicy, and kinda sweet.  Sort of like me...
Ancho chiles are dried poblano chiles.  They are dark and wrinkly and taste great in this jam.  All you have to do is soak them for a bit, and then they're ready to use.  I don't think I can ever eat Mexican food without them ever again.

ANCHO CHILI JAM
(makes about 1 cup)

2 medium heads of organic garlic, left whole
3 Tbsp extra virgin olive oil
2 oz dried ancho chiles
2 Tbsp local honey
2 Tbsp local organic apple cider vinegar
sea salt

Method:  Slice the tips of the heads of garlic off and drizzle with 1 Tbsp of the olive oil.  Place in a covered dish and bake in a preheated 350* degree oven until the garlic is soft.  Allow to cool slightly.
While the garlic is roasting, toast the chiles in a moderately hot skillet for 1 minute, turning frequently.  Then soak the toasted chiles in warm water for 20 minutes.
Drain the chiles and puree with the pulp of the roasted garlic, the remaining olive oil, honey, vinegar. Season to taste with salt.