Week 4 – 2015

photo 1In this share:

  • Red Oak Lettuce
  • Napa Cabbage
  • Colored Beets
  • Green Garlic
  • Fennel
  • Kale
  • Radishes or Zucchini
  • SPinach or Salad Mix

Ferment-landia – Have you seen the Portlandia episode (the sitcom about our former homeland) where the hipsters obsess over pickling? They find a crazy array of vegetables and excitedly state, “we could pickle that” to every single one. Things progress (or — regress) to them finding things like eggs and then band-aids to which they still giddily shout, “we could pickle that.” Whoa. That hit a little too close to home. WE are those people and that pickling mantra extends to fermenting as well. BUT, but, but— it’s for a good reason that we embrace these once again hip preservation approaches! Hear me out– this is exciting stuff. Fermented foods go through a process call lactofermentation, during which natural bacteria feed on the sugar and starch in the food creating lactic acid. This preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and probiotics. Natural fermentation preserve nutrients and breaks food down to a more digestible form. This likely explains the connection between eating fermented foods and improved digestion. Pretty neato, right?!! Next time you get a napa cabbage, bunch of beets, or head of fennel and wonder what you’re going to do with it— ask your self WWPHD? (What would the Portland hipsters do?) Pickle it! Ferment it! Enjoy!!

Here’s a link to the stellar Nourishing Tradition cookbook’s kimchi recipe: http://thenourishingcook.com/your-body-will-love-this-kimchi/   And Sandor Katz’s simple sauerkraut recipe from Wild Fermentation (most fermenter’s bible): http://www.wildfermentation.com/making-sauerkraut-2/

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