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.
PARSNIP WINE.
Parsnips are white-fleshed root crops which spend a significant amount of time in the ground––we're harvesting parsnips now that were planted in April. This slow maturation, coupled with the chill of winter, help to create a slightly sweet vegetable. There are few fresher flavors to me than parsnips. They taste a bit like carrots, though perhaps a touch meatier, woodier and often sweeter. I enjoy them roasted, pureed or caramelized, and soon - we're going to find out how much we like them in wine!I have already posted a basic mead recipe on Sustainable Kentucky, and there is simple wine recipe on our site, so I will spare you the basics of how I make wine. The only variation I made this round was to chop raw parsnips––in an attempt to preserve that fresh quality I love––and and added them to a basic mead. I let if ferment naturally, stirring a few times a day, and so far the results are very promising. I might one day try a recipe with cooking the parsnips first, but I greatly enjoy the raw flavor and so long as this works, I think I'm going to stick with it!- Jesse.
BEFORE WE GO.
We are SO EXCITED for the Kentucky Green Living Fair coming up in just a few short weeks! Not only will we get to reconnect with many of our favorite farmers, but there will be food, music, and lots of demos and workshops on topics like beekeeping, homebrewing, fiber arts, raising milk goats, composting, DIY solar....and on and on and on. Jesse will be teaching a workshop on fermentation!BUT - since we are leaving in two days for Bugtussle....we have A LOT of work to do in preparation, trying to take advantage of computers and phones and printing shops while we have the chance. We are bringing lots of shirts, bags, posters, books, and notecards with us to the fair, and I have been hustling to get everything sorted and ready. Here's a little peek at what you can find at the fair! We truly hope to see many of you there....we would love to meet you!- Hannah.
A DAY IN PHOTOS: A CHRISTMAS PARTY.
Woodland Wine Merchant had their annual Christmas party last night, and it was truly magical. Good friends and good conversation, a mind-blowing dinner, a backyard bonfire, gingerbread pudding with homemade ice cream and candied kumquats (!!!). Oh yeah, and lots of incredible wine! This is a sampling of what we tasted.
Even though I still can not believe it, it is getting to be that time of year...Christmas is NEXT WEEK! I don't know about you, but we've been having a hard time comprehending that is is even December, let alone Christmastime. Maybe it has something to do with the fact that is currently 60 degrees and thunderstorming outside. Gross. Fortunately, last night's party was a big dose of yuletide cheer. Gathering with friends, sharing stories and food and drink, being thankful...that is a happy holiday, merry and bright.- Hannah.