More garlicky goodness: fermented garlic scapes, our cleaned garlic, and the dog enjoying our mess after cleaning the garlic!
Two weeks ago I picked up some used crocks to make vegetable ferments such as sauerkraut, kimchi and cucumber pickles. Last week I received Sandor Ellix Katz’s new book The Art of Fermentation. His first book- Wild Fermentation introduced me to the concept in such an open and inviting way that there was no question that I would buy this next one! This second book is more in depth. It offers researched information on the history, process, and concept of fermentation. Fermentation is so ingrained in many food products and our lives that many people might not even think about it. The main thing that I like about Sandor’s approach to fermentation is the open idea of experimentation. Just try it! Anyone can make sauerkraut. There is no need to worry about getting sick from your ferments. They will tell you if they’re no good. The stench of a ferment gone bad will keep you away, and if there is film of white on top of your ferments, but the innards are good then go for it. If you get a chance to pick up a copy of either of these books I highly recommend them.
Part of a jungle of my garden. First, the pumpkins I planted into the lawn in hopes they would grow down over an existing rock wall. A success! Second, squash plant hanging from the jerusalem artichokes. Third, the squash plant making its’ way to the other side of the huge patch of jerusalem artichokes.
Farm Celebration Dinner
Last week I took it upon myself to cook a special dinner for our farm. One benefit of being on a farm is that you get to eat the fruits of your labour everyday throughout the growing season and year. But not often does a farmer get to sit down …
Stop and Smell the Soil
A great article about a big career changing step by Peter- an intern at the same farm I was on last year and a good friend!
How Does Your Garden Grow?
With the past week being sunny and hot I was able to get the garden going! So far squash, beans, carrots, cucumbers and beets are all seeded and tomatoes, leeks and peppers are transplanted. I’m planting a winter storage and preserve garden this year. I hope to ferment, jar, pickle, …
Grass Fed Beef
I moved to a new farm for the summer. We take care of cattle for grass fed beef. With all the rain this spring the grass is growing tall and green. Unlike many vegetable farmers permanent pastures are ahead of schedule. I will blog more about what happens here as …