Welcome to Home Shalom!
Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!
Thursday, May 17, 2012
Shalom Farm's Cultured Asparagus!
Be still my heart...Probiotic Asparagus!! Quick..before it gets too hot...fill those jars will asparagus and indulge in this amazing side dish, snack or salad topper. Oh these are so good...I have a hard time sharing. I like to make mine in a half gallon jar (pictured above). I still have to clip the bottoms off to make them fit, length wise. This recipe is so simple and so delicious! When choosing asparagus, go for the slender shoots whenever possible. These are crisp, tangy and OH so satisfying...this is what lacto-fermentation is all about.
1. Fill your jar up with clean asparagus.
2. Throw in 2-4 peeled whole Garlic cloves to taste.
3. Add 2T sea salt and 2T whey. ( I use kefir whey.)
4. Cover with clean water and put the lid on. Shake to mix and dissolve salt.
5. Let sit on the counter for 3-7 days depending on heat and how tangy you like your stuff. Start taste testing at 3 days to know when it is right for you.
*** Variations: Add a clean round slice of organic lemon (about a quarter inch thick or so), rind and all. You may also add or substitute 1-2 inch piece of fresh ginger. I like to cut mine into coins. consider increasing your garlic too. No need to peel. Let me know which way is YOUR favorite...because I just can't decide!!
This Post was shared at the Homestead Barn Hop