My Kitchen Is Alive!

My countertop fermenation farm:

My countertop fermenation farm: sour pickles, red cabbage kraut, kefir, the pizza dough and apple cider.

There’s something to be said for a quick and easy meal, that can make a hurried, hungry person happy in a matter of minutes.  A fried egg, for example, or a peanut butter sandwich, or a handful of cherry tomatoes fresh from the vine. 

But there’s something very different and just as beautiful to be said for foods that take a long time to create. Fermentation is a hobby of mine, I have to say—I get more excited about creating vast quantities of sauerkraut than consuming it, as delicious as it may be.

When, the other night, I looked at my counter and saw a total of 5 different cultured foods fermenting away (fyi: sour pickles, red cabbage kraut, kefir, sourdough pizza dough, and apple cider), I decided I had to write about it. Continue reading

The Pickled “Beet” Goes On

Finished pickled beets have a lovely color.

Finished pickled beets have a lovely color.

I guess I went a little bit overboard but really, this time it’s not my fault. I planted the beets eight weeks ago and we immediately had a month of constant, unrelenting rain.

Fearing the worst and not wanting to be beet deprived I replanted in another bed. As soon as the seeds were in the ground we had a month of Texas-style heat here in Western Massachusetts.

Once again I assumed a failed crop so I replanted again. Of course a few days back, I happened upon bed number one and discovered a terrific crop of beets. And the second bed has sprouted too, and now I find myself with an embarrassment of beets. It’s far too early for any of these beets to go in the root cellar; I’ll plant a late crop for that so these ‘early’ ones will need to be pickled. And pickled and pickled. Continue reading