For at least 6000 years now, people have been making sauerkraut and other fermented foods. In fact, in most cultures it would be very rare to eat a meal that does not contain at least one type of fermentation. Bread, cheese, wine, ham, sausage, beer, sauerkraut, pickles, and kimchi – all of these foods are produced through fermentation. Before there were refrigerators, people figured out ways to preserve foods. Salt and time were usually the two main ingredients besides vegetables and fruits.
This type of preserving is called lacto-fermentation. Lactic acid is a natural preservative and keeps bad bacteria away. The lactobacilli found in fermented vegetables makes the vegetables more digestible and increases vitamin levels as well. These organisms produce helpful enzymes, antibiotic and anti-carcinogenic substances. Not only are they super tasty, but they are healthy too! Kimchi and sauerkraut are two of the most popular types of fermented foods around and they are fairly simple to prepare. These dishes may be a great way for some of you to use up your overload cabbage, carrots or onions that you have not gotten to yet! You can make larger batches with an investment in a 4 or 5-gallon bucket or a crock pot. Also, when making these do not use any type of metal container or tool. If you are interested in kraut-making gear, check out Lehman’s catalog!
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
2 tablespoons salt
In a bowl, mix cabbage with caraway seeds and sea salt. Pound with a wooden spoon or a wooden meat pounder for about 10 minutes to release the juices. Place in a quart-sized, wide-mouth jar and press down until the juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. For the ‘cold storage’ you can place it in the refrigerator, or for best results in a place between 40-50 degrees until the kraut has the flavor you are looking for. The sauerkraut may be eaten immediately, but improves with age.
1 head Napa Cabbage (any cabbage would work), cored and
1 bunch of green onions, chopped
1 cup carrots, grated
1 tablespoon freshly grated ginger
3 cloves of garlic, peeled and minced
1/2 teaspoon dried chile flakes
2 tablespoons sea salt
Place vegetables, ginger, garlic, red chile flakes, and sea salt in a
bowl and pound with a wooden pounder or wooden meat hammer to release the juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a wooden pounder or a meat hammer until juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
CSA potluck and pumpkin picking this weekend!
Sunday October 16th.
Tour and pumpkin picking: 3-5pm | Potluck: 5-7pm
Please RSVP to me at email@example.com or call the office: 541-929-4273
Squash Towels! Have any old towels laying around the house that need a new home? Bring them down to GTF! We have been enjoying a wonderful squash washing season and are in need of old towel donations for drying them. We’ll gladly take them off your hands!
What’s in the Box?
1.5 lb Potatoes (Nicola or rose gold)– Steam, roast, fry, mash; these are versatile.
Carrots, bunched – Shred them on salad, sauté in butter with salt, or eat plain.
4 onions (2 wallas, 2 candy)– Caramelize, eat raw sliced thin on sandwiches, or add to a slaw or potato salad. (see recipe)
2 leeks– After you chop leeks, wash them out a bit before cooking. Dirt seems to get stuck in between the layers of the leeks.
1 buttercup squash– cut in half, place on a sheet pan, flesh side down. Bake at 350 degrees for about 45 minutes. Scoop out the inside, puree, season and serve. You can use this in place of pumpkin in any recipe, or even make a soup with it!
1 bunch of collard greens– Sauté in butter or olive oil and salt. Try braised collards.
2 colored peppers—Grill, roast, or just eat raw; they are sweet.
1 purple savoy cabbage– Shred raw and use in slaws or stir fries.
Parsley root– chop into small pieces and use in soups or roasted roots vegetables.
Bulk beets– Boil, then peel, chop, and marinate. Try chopped and fried in olive oil and salt.
1 bunch cilantro– Chop and use in soup, salsa, or try making a cilantro pesto!
Tomatoes (approximately 1 lb)– Chop raw on salad, or sandwiches.
French Onion Soup
4 tablespoons butter
2 quarts beef stock or vegetable stock
1/2 cup red wine
1/2 cup cognac
2 tablespoons arrowroot mixed with
2 tablespoons water
Sea salt and pepper
Thinly slice the onions and leeks. Melt the butter in a large stainless
steel pot. Add the onions and cook on the lowest possible heat, stirring occasionally for 2 hours, or until the onions are soft and slightly caramelized. Raise the heat a bit and cook a few minutes longer, stirring frequently. The onions should turn brown but not burn. Add wine, cognac and stock. Bring to a rapid boil and skim off any foam that may rise to the top. Add the arrow root mixture and season to taste. You can top this with homemade croutons and/or
Braised Collard Greens
1 bunch collard greens
1 onion, chopped
2 cloves minced garlic
2 strips of bacon, chopped (optional)
Splash of wine (optional)
1-2 cups water or stock
Pinch of salt
2 tablespoons olive oil or butter
Spoonful of molasses
Splash of orange juice (optional)
Pinch of chile flakes
Cook the bacon, onions, and garlic in the olive oil until the onions and garlic start to brown. Add the chopped greens and let cook for a couple of minutes. Deglaze with wine and stock. Let simmer and cook until the greens are nice and tender. Add the orange juice and/or molasses towards the end. Season to taste. Add a pinch of chile flakes for a kick.
Roasted Root Vegetables
3 medium potatoes
4 medium beets
2 chopped medium-sized onions
2 medium or 1 large parsley root
3 cloves of garlic, coarsely chopped
3 tablespoons extra virgin olive oil
1-2 teaspoons sea salt
Pinch of pepper
2 tablespoons chopped rosemary
Chop the veggies into quarter size pieces. Coat with olive oil, salt, pepper, rosemary and garlic. Place in a 400 degree oven for about 40-50 minutes or until the vegetables are cooked all the way and they become slightly browned.