EASY, PEASY LACTO-FERMENTED CARROTS

Hats off to Sally Fallon for really getting people interested in lacto-fermentation.  I love it, it's so easy, tastes great and is awesomely good for you too.  One of my favorite recipes from her book Nourishing Traditions is a really simple shredded carrot.  In the book Sally recommends adding fresh ginger, but to be honest, I think it tastes better without.  So, after harvesting the carrots out of our garden before we move to the new digs, I made a batch and thought I'd show you how I did it.  

LACTO-FERMENTED CARROTS

adapted from Sally Fallon's Nourishing Traditions

4 cups grated organic carrots

1 Tbsp sea salt

4 Tbsp organic whey

Method:  Add the salt and whey to grated carrots.  Bash with a pestle until the juices start to ooze, then pack it into a glass jar.  Cover and let sit at room temperature for three days to ferment, then refrigerate. Keeps for at least 3 months.

KEEPING THE CROP

 

 Garden harvesting is in full swing, and each day finds me out in the garden and then into the kitchen to preserve the bounty.  To make things a little extra challenging this year, I must find ways to preserve the harvest that do not rely on freezer space.  We are moving in a few weeks and will be downsizing to one refrigerator.  In other words, we are going from a house with a deep freeze and two upright refrigerators/freezer units down to just one!  Day by day I am using up whatever we've had stored in these freezers, but I am starting to wonder how I am going to work with less freezer storage.  

     Our garden produces so much kale each summer that I usually blanch and then freeze it in Mason jars.  I did some of that this year, but I am also trying out a couple of new techniques.  The first idea I got from my sister who really loves kale.  I was over at her house one day and noticed she was juicing a lot of kale and then pouring the juice into an ice cube tray and freezing it so that she could use cubes of kale juice in her smoothies in the winter.  It's a great way to use up lots of kale and very little freezer space, which is perfect for me.

     I've also been giving my dehydrator a work out drying kale.  This way I can powder it and add it to whatever I like in the winter - popcorn, soups, smoothies, baby food - really the possibilities are endless.     

     I am also back into the lacto-fermentation groove.  The beets from the garden are now delicious lacto-fermented Pickled Beets.  The cabbages that barely survived a full out attack from some sort of caterpillar army managed to produce a nice large jar of Cortido once I cut off all the nasty bits and removed the critters still living in and on them.  The onions and fatty carrots Scott planted also made their way into the cortido, which was really exciting because pickling is so much more gratifying when you use vegetables from your very own garden.

     It was also high time I dug up the rest of the potatoes and figure out what to do with them until we are ready to eat them.  I had no idea you need to be very careful when you harvest potatoes.  Any little blemish or scratch on the surface of the potato could cause it to spoil and ruin the bunch when they are in cold storage.  Next year I will be extra careful not to stab them with the pitch fork when I dig them up, nor will I carelessly toss them into the basket.

     I had big plans to spend the afternoon packing, but when I got home from the market all I wanted to do was pickle and make immune boosting herbal remedies for the winter.  No one was home, so I went with it.  Besides, something had to be done with all the cucumbers growing in the garden.  Last week I made a batch of my favorite Cucumber Relish, and really wanted to use the rest to make my ultimate sweet sliced dill pickles that taste amazing on sandwiches.  

SWEET SLICED DILL PICKLES

Makes about 5-500ml jars

4 lb organic pickling cucumbers

6 medium sized organic onions

3 cups local honey

4 cups organic apple cider vinegar

1 cup water

1/2 cup sea salt

5 cloves organic garlic

5 heads fresh organic dill

Method:  Slice cucumbers into 1/4" slices, and the onion into thin onion rings.  Set aside.  Combine honey, vinegar, water and salt in a large stainless steel saucepan, bring to a boil.  Add the onion and cucumbers to the liquid and return the mixture to a full boil.  

     Place 1 clove of garlic and 1 head of dill  in a hot jar.  Pack cucumber and onion slices to within 3/4" of top rim.  Add pickling liquid to cover cucumbers to within 1/2" of top rim.  Remove air bubbles, readjust head space and wipe jar rim.  Screw on lidd and place jar in canner.  Repeat.  Return water to boil and process for 10 minutes.

     My oldest son is starting Kindergarten this year, and so I've been getting him prepared for school - getting him a knapsack and clothes, organizing his lunch kit.  I am now starting to think about winter colds and him being exposed to so many children on a daily basis.  The whole family has started taking fermented cod liver oil to bump up our vitamin A & D, not to mention all that essential fatty acid goodness.  While at the health food store I was about to pick up a bottle of elderberry syrup when I suddenly remembered this post by a friend of mine over at Sparrow Tree who shared a simple homemade version.  Now I must admit to having fantasies of finding a spot nearby where wild elderberries grow so I could wildcraft and then make healing syrups, but I have yet to locate this special place.  So, until then I will use dried berries from the store.  This stuff is so delicious, I am pretty sure I won't have any trouble getting my son to take a spoonful of it every day to keep him healthy.  I think I am almost ready to send my little boy off into the world.  Sigh.

HEALING TONIC

Yesterday we decided to plan a visit to my mother in law this weekend, who is fresh out of the hospital after suffering a stroke.  My first response to any kind of crisis usually involves providing nourishment and sustenance via the healing power of plants and foods.
We are in the process of moving and so are slowly emptying out the deep freeze of all frozen critters.  To my delight, we had two chickens that I knew would make delicious broth.  After a month of being on intravenous and no solid foods, a nice puree of  healing chicken soup, chock full of our garden veggies and home grown chickens definitely sounded like just what she needed.  So, the stock simmered overnight, and in the morning I whipped up a batch of our favorite Southwestern Chicken Chowder and a loaf of Zucchini Parmesan Bread (unfortunately she can't swallow large chunks of the bread, but I knew it would be a hit with my father in law).  

We had a great visit with the family, eating good soup, laughing, and hanging out by the lake.  An unexpected and wonderful day.

SOUTHWESTERN CHICKEN CHOWDER

1 Tbsp organic coconut oil

2 cups chopped organic onion

1 cup chopped organic carrot

1/2 cup chopped organic celery

1 organic red pepper, chopped

4 leaves organic kale, chopped

1 cup organic zucchini, chopped

1/2 cup organic string beans, chopped

2 tsp organic chili powder

1 tsp ground organic cumin

1 tsp organic ground turmeric

1 tsp organic ground coriander

1 tsp organic thyme, or more if fresh

6 cloves organic garlic, crushed and chopped

6 cups organic chicken broth

3 cups shredded cooked organic chicken

2 organic potatoes, cut into 1/2 inch pieces

1/4 cup organic whipping cream

sea salt and pepper to taste

Method:  Saute the onion, carrot and celery in coconut oil over medium heat for about 5 minutes.  Stir in the spices and cook for about 1 minute, then add the stock, kale, potato, green beans, red pepper, chicken, and some salt and cook simmering until the potatoes are tender, about 20 mins.  Turn heat to low and add the cream and enough salt and pepper as you like.  Remove about 1/4 of the soup and puree.  Stir the puree back into the soup and serve.

WILDCRAFTING: Blueberries

I paid a visit to my favorite wild blueberry picking spot on my way into the city the other day and was very happy to discover that the time for picking is now.  I had fantasies of a quiet morning in solitude foraging for blueberries, but my plan was foiled.  My son was desperate to come along to "Blueberry Land", and so he did.  

He was really cute with his little bucket in hand as I heard the little "dip, dip" of his harvest hitting their mark.  The novelty of actually doing any picking lasted about 30 minutes, and then her transformed into the blueberry monster who ate every berry he came across.  At two and half hours he was ready for home, but I was frantic.  I couldn't stop tipping my bucket of berries over!  Picking little tiny blueberries off the ground is very tedious and disheartening work.  Alas, a good portion of my harvest has now become compost on the forest floor, but I did manage to salvage enough to make one, delicious, and I mean delicious, pie.  Note to self:  always use a container that has a wide base that won't tip over when picking blueberries.  My husband also informed me that I could always do it like his dad does - use a little sour cream container for the active picking, and when it gets full, dump it into a larger, lidded container.  Good idea.

Please note:  berry picking is not for the "instant gratification" type of individual.  It takes a long time to pick berries (and sometimes your bucket tips over).  Then you have to bring them home and clean them and remove all the leaves, dirt, and debris (especially if you had to pick them up off the ground after spilling them) which is kind of hard.  But I do have a quick cleaning tip - place berries in a bowl of water, swirl and strain.  Then pick up small handfuls of berries, pick out any large chunks of debris and then dump the handful of berries in a bowl.  Little bits of dirt and leaves will remain stuck to your hand, simply wipe off on a towel and repeat.

WILD BLUEBERRY PIE

1 double crust recipe for pastry dough

4 cups wild blueberries

4 Tbsp organic cornstarch

1/4 cup local maple syrup

1 tsp organic lemon juice

Method:  Preheat oven to 400*.  Place the berries in a large bowl.  Using a potato masher, squish 1/4 of the berries to release some juice.  Stir in the cornstarch, maple syrup and lemon juice.  Let rest while you prepare pie crust in pie plate.  Pour in filling, cover with other crust and then bake at 400* for 20 minutes, then reduce heat to 350* and bake for about 20-30 minutes or until crust browns slightly.

CHEVRE

I am quite amazed it has taken me this long to make homemade cheese.  Up until now I've never had access to homegrown, organic, raw and delicious milk so it never really made sense for me to make cheese from milk in a carton.  Our dear goat Cassie kissed her wee ones goodbye and off they went to a new farm to live, and we now have full and complete access to her udder.  Last year we were kind of off on our weaning timing and messed up the system and were only getting small amounts of milk each day.  This year we are definitely in the game and get a good litre and a half a day.  For our family that is more than enough milk for cooking and drinking, so I started freezing some every day in anticipation of some cheese making.  My dream of making homemade cheese has been realized at last, and it was special indeed.  And easy, which is a bonus.  After a long morning of wild blueberry picking, I came home to a precious batch of chevre ready for the sampling.   The most simple, perfect, and delicious lunch I've ever had.  

By simple I mean just stirring in some raw minced garlic, some torn fresh basil from the garden, and a drizzle of olive oil.  Spread that goodness on some toasted sourdough crostini and prepare to swoon.  And eat more.

CHEVRE

4 litres organic raw goat milk

1/8 tsp Mesophilic culture

1/4 tablet rennet

sea salt to taste

Method:  Dissolve the rennet tablet in some unchlorinated water and allow to sit for 30 minutes before using.   Warm milk ever so gently to 22* which is really like room temperature.  Then stir in the starter culture and then the rennet solution and stir for 30 seconds.  Cover and allow to sit at room temperature for 12-18 hours.

     When a curd has developed, use a slotted spoon to scoop out the curd mass into a strainer lined with cheesecloth.  Drain out the liquid whey for 6-12 hours (the longer the drier and tangier).  Once drained, remove cheese from cloth and add 1 tsp sea salt and herbs if desired.  Store in a covered glass container in fridge and eat within 7-10 days.

I feel like I've landed in the land of milk and honey.  A huge bowl of cheese sitting in my fridge, and I can't stop dipping my finger in for a taste.  I also couldn't resist using some in our dinner tonight.

I am loving summertime food.  Fresh and local roasted eggplant, tomato sauce, fresh goat cheese and mozzarella.  It truly doesn't get any better than this.

WILDCRAFTING: St. John's Wort

This morning found me loading the kids into the car and heading down the beach road near our house to where I've discovered St. John's Wort growing in profusion.

 Rolled down the windows and left the kids in the car, set up the tripod and voila, a mini vlog on how to harvest St. John's Wort flowers.

     St. John's Wort is the go to herb when you need to brighten your day - it is a popular herb for depression and anxiety.  But lately I am really into creating an elite first aid kit, chock full of herbal remedies, band-aids, and tweezers.  So, in about a month when my oil is done infusing, we will be blessed with a powerful remedy for bruises, sprains, burns, and injuries of all kinds.  My jar of oil is incubating on the sunniest windowsill in our house as I eagerly wait for it's medicinal loveliness to magically transform into a ruby hued wonder.

THE GRAPES OF WRAP

Like I mentioned earlier, I am visiting my mom and dad in Ontario for awhile.  Although I haven't been posting very frequently, I just knew I had to share with you a magical little place right near their home.  It is a walking trail on the edge of a forest and wetland.  Despite the huge amount of suburban development that is occurring in this area, there are tiny pockets of wilderness that remain, and I am always delighted to witness the bounty of nature thriving and providing even in the most unexpected places.  Each morning I take the boys for a walk along this trail, and I listen to the birds and observe the plants growing and bearing fruit.  I am especially enamored with the wild grapes that are growing profusely on the trees and bushes right at the edge of the forest.  It is amazing.  Who would have thought that you could harvest wild grapes smack dab in the middle of suburbia? Well you can, and I have.  The grapes aren't ready yet though, so I thought I'd share with you a little clip I took this morning that demonstrates how to harvest Grape Leaves.

     I grew up eating grape leaves prepared pretty much only one way - as Dolmades, or Greek Stuffed Grape Leaves.  But I do recall having seen some exciting recipes using grape leaves.  For instance, Mario Batali makes Stuffed Grape Leaves with Goat Cheese and Black Pepper.  Or how about Grilled Salmon in Grape Leaves?  Mmm this sounds good too..Grilled Beef in Grape Leaves.  Anytime you want to wrap stuff and grill it, go for the grape leaves.

     Like I said, I have yet to use grape leaves for anything other than Dolmades.  But after checking out these other recipes, I think I may have to branch out.  I had big plans to share my awesome Dolmades recipe with you, but I am going to have to wait until I get home to dig out the recipe..sorry!