Manarola, Italy
10/24/11
10/21/11
10/9/11
Kimchi is in Season
Spent this morning prepping vegetables for kimchi and mostly followed Sandor Kat'z recipe (see below). Now it is doing its thing in the fermentation crock. October is a great time in Northeast Ohio to make kimchi because nearly everything you need is in season and available locally. Here is what I used:
From the backyard: cabbage, red onion, kohlrabi
From City Fresh: carrots, radish, pepper, onion, garlic
From Local Roots: dried hot pepper
From the grocery store: salt and ginger
I should have salty, spicy, tangy kimchi in about a week.
From the backyard: cabbage, red onion, kohlrabi
From City Fresh: carrots, radish, pepper, onion, garlic
From Local Roots: dried hot pepper
From the grocery store: salt and ginger
I should have salty, spicy, tangy kimchi in about a week.
10/2/11
Oh September
I always like the edges of things. I believe that is why September is my favorite month of the year. Having trouble letting it go. Here is a little musical tribute to my dear September. Until next year.
**note the awesome hand clapping in the music
***hand clapping in music is one of my favorite things ever. I think because it is so participatory
**note the awesome hand clapping in the music
***hand clapping in music is one of my favorite things ever. I think because it is so participatory
9/27/11
Preservation Fall
A 1/2 bushel of City Fresh Peaches turned into peach jam, peach salsa and canned peaches in honey. Sunshine in January!
The City Fresh romas were de-skinned, food milled, and turned into sauce for use in Cleveland's post-tomato months.
Community garden plot onion and shallots: a key ingredient to the freezer stored pesto I made.
Backyard herb spiral basil bound for freezer pesto
Great Ohio grown cucumbers from the Basketeria at the West Side Market. Pickling these now in my fermentation crock with fresh garlic, dried dill, a couple grape leaves for crispness, brine and peppercorns. The crock is bubbling as I type.
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