I’ve gotten over 20 pounds of cucumbers and they’re still coming so it’s pickle time. Last year I cultured all my vegetables using sea salt and whey. This year, I’m doing a little experimenting. I brined the whole cucumbers in a sea salt solution for 3 days and then transferred them to the refrigerator. They’re nice and crunchy. The spears I also brined in a sea salt solution and I added a starter culture… Caldwell’s. For the relish and beans, I used the starter culture as well. Everything came out crisp and flavorful. The crispiness is due to the sea salt. The starter culture supposedly increases the nutritional value and the strains of beneficial bacteria.
I prefer cultured vegetables to canned because of the nutritional benefits. They offer a lot more in the way of vitamins and minerals and increasing healthy gut microbes. A lot has been written on that subject by Dr. Mercola
and Sally Fallon
. I recently read the book, ‘Brain Maker’
by David Perlmutter, MD. He’s a neurologist and also a big proponent for implementing cultured foods in the diet. It was a good read and had some interesting cultured food recipes that I’ll be trying soon.
I should have made pickles today, I have loads of cucumbers. But… there was a beautiful bag of frozen red currants in the freezer that’s been calling my name. This is the first year my red currant bush fruited. It only yielded about 4 cups, not even enough to make a pie with. Still, I wanted to make something special with the berries.
I remembered making grape jelly with my Grandmother. We had an arbor in the back yard that was loaded with dark purple, thick skinned grapes. They were so delicious. Jelly day started early, picking and preparing the grapes and sterilizing our jars and lids. The kitchen steamed up and smelled all sugary, like candy. In a few hours we had rows of glistening purple jars lining the counters. That gave me the idea of making a jar of jelly.
I found a beautiful page on the Internet : David Lebovitz, living the sweet life in Paris , that gave simple and perfect instructions.
I gently cooked the currants until they were soft, then put them through a food mill. Weighing the juice on a postal scale, I came up with 6 ounces. The ratio between fruit and sugar for jelly is 1 to 1 so I knew I needed 6 ounces of organic cane sugar, which I also weighed out.
I brought the juice to a boil and skimmed off the scum that came to the top and stirred in the sugar. Everything was then brought to a boil for 5 minutes. It was at the perfect jelly stage! Everything took less than an hour.
When my daughter came home, I made us a snack. Homemade, buttered sourdough toast with red currant jelly and a cucumber smoothie, lol. I don’t want to waste these cucumbers! A combination of cucumber, frozen pineapple, frozen blueberries, a squirt of lemon juice and a spoonful of honey made a really good and refreshing drink.
All the hibiscus are blooming. A few raspberries and green beans are still trickling in. The cucumbers are taking over with a vengeance. Once again, my squash succumbed to mildew and I wish I had planted more potatoes.
The sourdough starter I made last week was ready to use Monday and I baked its first loaf of bread yesterday. I stuck with the recipe from, My Sister’s Kitchen. It never does me wrong.
The days are busy picking blueberries, drying herbs, weeding and filling the house with giant bouquets of Bee Balm and Annabelle Hydrangeas. I made a big batch of sauerkraut and we have fresh garden salads every night. The last of the garlic has been harvested and I’m keeping watch on the tiny beans, cucumbers, peppers and squash that have set. They’ll be ready for picking soon.
I haven’t had to take any measures against bugs yet. There’s just been the normal wear and tear that goes with gardening organically. A few holes in the cabbage don’t bother me. Everything is doing really well except……my tomatoes are dismal. The plants are sparse and spindly. I tried a new variety this year, Granny Cantrell. Last year I grew Ace..also an heirloom variety and I had gorgeous plants and was swamped with tomatoes. I’m not sure what the problem is. Maybe its just not my year for tomatoes.
Chunky Fresh Salsa
Tomatoes never taste better than they do right now. Corn too! Peppers, cucumbers!! Salsa is not just that mushy stuff you see jarred up in the grocery store with the corn chips. Salsa goes to a whole new level when made with fresh ingredients. Continue reading
Lacto fermented pickles…instructional
My little pickling cukes are growing fast. I can pick 4 or 5 of them at a time and make a quick quart of cultured pickles. After you do it a few times, it is so easy and takes no time at all! You just slice them up, pop them into a clean jar with a few ingredients and you have a healthy jar of snacks with the added benefit of all the healthy probiotics that comes with cultured foods. Here goes: Continue reading