PUTTING KALE BY.
Although we've been neglecting our fermentation posts, we've decidedly not been neglecting our fermentations. As of late, my focus has been on preserving kale, or "putting kale by" as they say locally. Hannah and I both are big fans of kale, and come summer, when our greens will be severely limited under the heat, its nice to have a little extra greenery around.We have loads of volunteer kale in our high tunnel right now, getting ready to bolt (flower) and I've approached preserving it in a few different ways. First, I have sun-dried the leaves partially then packed them into a jar to lacto-ferment for ten days. Second, I have sun-dried the kale blossoms and lacto-fermented them with hot peppers and garlic. Lastly, I have just plain dried them in the sun to put into soups or sauces.The drying before fermenting was something I decided to experiment with after reading a recipe for gundruk in The Art of Fermentation by Sandor Katz, where you dry the leaves of radishes or other brassicas (broccoli family), stuff them into a jar, ferment them for several days and then dry them again. Gundruk is an unsalted ferment and results are often used in different Himalayan soups. I don't do much that doesn't involve salt, so I modified the idea a bit by adding a couple tablespoons. Plus, I liked the chewy kale so I just decided to not dry it again and use the ferment like an after (or before) dinner chaw, or appetizer. I've always had a fondness for sun-dried fruits and vegetables, which was what attracted me to this ferment in the first place. It's also led me to lots of new ideas which will no doubt be hitting the blog this summer as the bounty arrives and we scramble to preserve it all.- Jesse.
THE BUBBLING FARMSTEAD.
Fermentation has truly taken over our lives - and our kitchen - lately. Jesse has three different wine/beers going….the mulberry, a wild berry, and an oat and honey brew he is experimenting with. I have been trying to spend a full day baking bread each week. We have crocks and mason jars all over the counters, sourdough starters and pickled radishes on top of the fridge, all constantly being stirred and fed and monitored. They become pets of sorts, all needing constant care and nourishment until they are ready to nourish us. We are fueled partly by an attempt to sustain ourselves, partly because of THIS new book, but also out of a curiousity and reverence for this amazing, magical, and ancient practice.
FERMENTATION LOVE.
Recently, Jesse received a package in the mail and I haven’t seen him since. Just kidding (...kind of). The Art of Fermentation is Sandor Katz’s newest book, and Jesse is a little bit obsessed. Sandor is becoming our go-to fermentation guru, also the author of Wild Fermentation and The Revolution Will Not Be Microwaved. I have been informed that we will be having lots of bubbling crocks and pickling concoctions crowding our kitchen this year as Jesse tries some of Sandor’s recipes. The first experiment is underway: fermented radishes and ginger. We will let you know how it turns out!- Hannah.
