Autumn,
Carrots,
Dairy-free,
Dill pickles,
Fermentation,
Festival/Special Occasion Menu,
Gluten-Free,
Green Tomatoes,
Lacto-fermentation,
Mason Jars,
pickles,
Sauerkraut,
slow food,
traditional fermentation,
Vegan
The Last of the CSA and Garden Produce / A BIG Sigh as the Garden is Put to Bed for the Winter.
7:11 AM
So, I'm a little sad. After getting used to the abundance of the end of the CSA season, the veggie/fruit selection around here has become a tad lackluster. I'll be heading to the local cider mills and markets soon to see whether I can dig up some inspiration.
With that, I think that the last of the CSA produce and green tomatoes from the garden needs to be chronicled on this blog. I made pickles and sauerkraut, of course. And they're fantastic.
With that, I think that the last of the CSA produce and green tomatoes from the garden needs to be chronicled on this blog. I made pickles and sauerkraut, of course. And they're fantastic.
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| I actually got this Kraut to self-brine! For the first time ever! I think it had to do with the addition of 2 whole (sliced and cored) apples. |
Garlic Dill Green Tomatoes and Carrots
makes 2 quarts
about 1 quart small green tomatoes (whole)
3 large carrots (sliced however you like)
2 tbsp garlic powder
2 dried flower heads dill
2 quarts brine (4 tbsp kosher salt dissolved in 2 quarts water)
Pack 2 quart jars tightly with tomatoes and carrots, top off with 1 tbsp garlic (per jar) and 1 dill flower head (per jar). Fill with brine, weigh down to make sure everything is completely submerged (this time around I used a leftover cabbage leaf and pieces of bamboo skewer, but you can actually buy weights or stones for this purpose). Cover with an airtight lid and leave out at room temp. for 7 days. Make sure to burp your jars several times per day during the first 3 or 4 days of fermentation. Ready to eat/refrigerate after 7 days fermentation on the counter.
Ginger Bell Pepper and Carrots
makes 1 quart
2 large bell peppers, seeded and cut into rings
2 large carrots, chopped
1 tbsp ground ginger (or about 2 inches sliced fresh ginger)
1 quart brine (2 tbsp kosher salt dissolved in 1 quart water)
Pack 1 quart jar tightly with peppers and carrots. Add ginger. Top off with brine and weigh down so that everything is submerged in brine. Cap with an airtight top (mason jar lid works fine). Leave out at room temp to ferment for 7 days. Make sure to burp your jars several times per day during the first 3 or 4 days of fermentation ( this particular ferment is REALLY active... fair warning!). Ready to eat/refrigerate after 7 days fermentation on the couter.
Enjoy!
