Home Farm Herbery

A recent email question asks, “Do you know anything about fermenting vegetables?”

The one thing I do know is that a long time ago someone stole a 50 pound crock of cabbage I was fermenting into coleslaw from my front porch during the burial of my first husband during his funeral and I was amazed!

However, I do know that cultured or fermented foods have a very long history in virtually all native diets, and have always been highly prized for their health benefits.

I also know there are fermented foods you can easily make at home include such as cultured vegetables (including pureed baby foods), Chutneys, condiments, such as salsa and mayonnaise, cultured dairy, such as yoghurt, kefir, and sour cream and fish, such as mackerel and Swedish gravlax.

Years ago I used crock pots, but today I would use glass mason jars. Shred and cut your chosen veggies. Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria.

Pack the veggies and celery juice along with the inoculants (starter culture, such as kefir grains, whey, or commercial starter powder like Complete Probiotics, all of which can be used for vegetables) into a 32 ounce wide-mouthed canning jar. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets.

Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air and seal the jars and then store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees

Fahrenheit; 85 degrees max. Remember, heat kills the microbes! When done, store in the refrigerator to slow down the fermentation process or put in a cool place such as on the floor if you desire.

Last but not least, resist the temptation to eat out of the jar! This can introduce organisms from your mouth into the jar. Instead, always use a clean spoon to take out what you're going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.

May the Creative Force be with you as you tread the earth lightly!

Arlene Wright-Correll

Home Farm Herbery http://www.localharvest.org/store/M48630

A recent email question asked, “Do you know of any other ways to prepare turnips?”

Though not my most favorite vegetables there are more interesting ways to cooking them than to bake, boil or steam them.

Why not consider mashing them with Sweet Potatoes because these make a nice combo.

How about shredding them and mixing them in your next batch of coleslaw? This makes a good healthy tasting salad.

Why not julienne them into strips and use as a terrific garnish or eat them raw with a dip or some peanut butter? You can not get a healthier snack.

Consider sowing some seeds with your children or grandchildren and let them learn the value and essence of gardening. Slow your life down a little, get away from TV, go play in the dirt with them!

Consider using the greens as an alternative to your salads. Why not cook some turnip greens with your spinach or collard greens adding garlic, onions, olive oil and lemons and use as a side dish?

Try adding turnips to stews, soups and even pastas! Adding them to stews and soups in small cubes is just as nice as potatoes.

The next time you do a roast of meat or roasted veggies just cube up some turnips and add them to the pan.

Try Maple Glazed Turnips (A recipe from the Culinary School of America)

Ingredients:

2 lb purple-top turnips
2 tbsp unsalted butter
3 tbsp maple syrup
1/4 tsp ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tbsp chopped flat-leaf parsley
2 tsp fresh lemon juice

Directions:

Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

May the Creative Force be with you as you tread the earth lightly!

Arlene at Home Farm Herbery http://www.localharvest.org/store/M48630

P.S. Don't forget to buy our fantastic heirloom Turnip seeds. 

Golden globe turnips http://www.localharvest.org/turnip-golden-globe-heirloom-seeds-C29281

Or

Turnip Purple Top White Globe Heirloom Seeds http://www.localharvest.org/turnip-purple-top-white-globe-heirloom-seeds-C29280

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