Kari's Cultured Carrots

These carrots are real hit in my home.  If you want to introduce your family to lacto-fermented foods - this is a GREAT recipe to do that with!  These carrots were actually the initial launching inspiration for fermented food-a-palooza happening at our house.  A friend of mine, Kari shared her recipe with me for the fermented carrots. I tried them and my kids wolfed down a half gallon like nobodies business.  I knew we were on to something and wanted to keep this momentum going!  I would have posted it first, but I wanted to be sure I had her permission to share them because they sell them through their farm and I did not want to compromise the family's livelihood.    She was happy to permit me to share it and in retrospect none of her co-op members are likely my readers (anyway!) and she would probably just give them the recipe if they wanted it!  :-)  This is a 'MUST TRY' recipe...especially if you have kiddos or skeptics in the house.

Even though we make this by the half gallons and soon will making them by the gallon size jars this recipe will be given for a quart size jar:

• Cut the carrot into quarters (like you would for dip).  I like to peel mine.  You could also use baby carrots for this! Fill the jar leaving 1" head space. 
• Add 1T EACH: sea salt, dried dill, whey (I use kefir whey)
• Add 4 cloves of garlic, peeled.
• Fill with water to cover the carrots. Put a lid on and give it a shake to dissolve the salt. 
• Let it sit on the counter 4-7 days depending on how warm it is and how tangy you like it. Regenerate or cool store.

These carrots will keep at least 6 months in cool storage.

ENJOY!

Shalom Farm's Cultured Italian Mixed Vegetables

I am going to share with you 2 variations of a delicious fermented vegetable combination that I recently put together.  I usually make mine in 1/2 gallon jars.  Feel free to vary the recipe if you think it would better suite your family's needs?  I have discovered that my gorgeous fermented combinations are only limited by my own imagination!  The variety and combinations are endless!  So be "released" to experiment with your veggie ferments!  I am!  :-)

What I love about this mix is the fact that I don't even really care for cauliflower which is one of the showcase ingredients in this mix...but now I LOVE it!

You will need:
1/2 gallon (or 2 quart) jar and lid (I use plastic)
4-8 cloves of garlic, whole, peeled
2T sea salt
3T fresh whey (I use raw kefir whey), optional
6 large fresh basil leaves (or 1T dried)
bell pepper of choice (various colors are very nice for presentation!), cut into strips
cauliflower, cut into florets
small onion, sliced into rings
Clean pure water
** Variations Below

1.  Pack you jar up to the top with your cauliflower, pepper,onion and garlic, leaving an inch head space up at the top where the rim is.
2.  Add your sea salt, and whey.  Then fill your jar to submerge your veggies completely.  Put your lid on and give a good shake to dissolve the salt and mix the whey through out.
3.  Let sit on the counter for 3-7 days.  Depending on how tangy you like your veggies and how hot your kitchen is.   The hotter the kitchen the quicker the fermenting.  Start taste testing at around 3-4 days.  Put in fridge or root cellar when it reaches the flavor intensity that you enjoy.

** Variations**  My favorite way to do my Italian Mixed Veggies not is to add 2T of dried Italian herb mix to a half gallon in place of the fresh basil. It gives it so much more flavor and I always have the dried herbs on hand.

In addition to or IN PLACE OF the garlic and basil, add about an inch or two of fresh ginger root, cut into coins for Ginger Mixed Veggies.  No need to peel if it is clean.  This is outstanding!

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

Cultured Food Life

I have been getting serious about culturing again...I always get the "itch" this time of year. But this time...it's a little different. This time, I am ready to make lasting changes of long term habit in this area. In my research I am convinced that the  things we can do with cultured foods can go far beyond sauerkraut and smoothies!!! So, I have been experimenting with different combinations of my own (which I will share with you soon!) and I have been looking for "inspiration" otherwise, so that I will have the variety that this momma requires to keep it a lasting lifestyle habit!

This time of year is a WONDERFUL time to make these changes too.  Fermenting food requires no heating up the kitchen and fresh produce is plentiful.  I have 6 half gallons of carrots spears, asparagus, cauliflower and onions and bell peppers fermenting as I type and I'm just getting started! Mmmm mmmm good!!!

I had this book, Cultured Food Life on my mental wish list since it was released, and last week I splurged! The day I received it, I sat down and read it form cover to cover! What a wonderful book! I decided, I had to carry it in our little Amazon family store (and one day our "real store" too) and feature it here, in the hopes that others will get it too! The book is simple and concise. It is beautiful and informative...but NOT overwelming. She shares the basics about cultured foods so that the very beginner will be informed, but not intimidated. She also shares her own testimony about how these foods have changed her health.

 I think the author, Donna Schwenk, has done and excellent job in conveying the simplicity of cultured foods in her first book.  At the same time, she offers lots of variety in what to DO with kefir, cultured vegetables and Kombucha, so that even the experienced "culturist" will appreciate and enjoy the book too!  I think this book will make a wonderful gift to share with someone who is new to fermented foods, so much so, that I bought another one the next day and sent it to my mom!


 

Grilled Portabella Salad

If you like mushrooms, try this sophisticated, delicious and EASY meal. It is wonderful for a fast Erev Shabbat Meal for summer time. It is really easy to do on the grill, which is great if you are trying to keep the heat out of the house. My grill is a crucial part of my summer kitchen!! (I must admit isn't my kid's favorite...because they prefer their mushroom "hidden" in stuff. :-) It is also perfect for a special romantic meal. This is another example of my idea of California Cookin'. Adjust the quantities to the amount of people you are serving.

You will need:
1-2 Portabella mushrooms per person
Feta Cheese (I prefer Sheep Feta - but it's not easy to find- if you ever get a chance, try it!)
Baby Spinach
Roasted Red Bell Pepper (or buy it in a jar)
Balsalmic Vinegar

1. Line your plates with baby spinach.
2. Put twice the amount of Balsalmic Vinegar you expect to drizzle over top of your mushrooms. (For instance, I figure about a 1/4C for every 2 people or so - it reduces to 1/2 that.) Out it in a small saucepan bring it to a boil and trun it down to a simmer and let it boil down to about 1/2 the volume.
3. Put your washed, stemmed mushroom caps on the grill (with your peppers if roasting). Grill the mushrooms until tender.

Plate it up! Put your mushroom(s) on your bed of spinach. Top with a generous amount of crumbled feta cheese, lay sliced rsted red bell pepper on top ( I like to add a little more than is in my picture- they are SO yummy!), and drizzle the balsalmic vinigar reduction over top. It make a delicious and beautiful salad!

Enjoy!




This post was shared at Simple Lives Thursdays