Foliage, Garlic Festival & Ferments

The weekly, local  Farmer’s Markets are coming to an end.  My Dad and I went to his town’s market and I was excited to see that almost everyone there was selling organic produce .   I got some squash, giant apples and tomatillos . I never tried tomatillos before.  The lady selling them said they are very easy to grow and make a good jam or green salsa. They’re also nice just as a bit of tang in a salad.  I fermented mine with some of  the last pickings from the garden.. red peppers, green tomatoes and garlic.  I  fermented some carrots with grated ginger too.

The local Garlic Festival  was held this past weekend. I try not to miss it because I buy  my planting garlic from the same farmer there every year. Besides ordinary cloves there is every garlic thing you can imagine…garlic ice cream, pickles, breads, kimchis, oils, vinegars, cheese, relishes, spreads and jellies.  They also have vendors selling their crafts, honey, maple syrup, soap and produce.  Did I mention lots of food trucks ?  Our Garlic Festival started out with about 15 tables and a few curious people poking around.  Now it’s huge, attracts more than 10,000 visitors and even has an official Garlic Queen.

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Pickling


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.