This salad or condiment is commonly served with spicy curry dishes from India. The cucumber, yogurt and mint serve to cool the palate.
1 Cucumber, peeled, then grated, diced, or julienned
1 Cup natural low-fat Greek yogurt
1-2 Tbs chopped fresh mint leaves
1 Tbs chopped fresh cilantro
1/2 Tsp cumin powder
Sea salt to taste
Mix all ingredients in a bowl and serve immediately, or refrigerate up to one hour.
One of the many reasons why we choose to farm organically is because we want to protect the natural ecosystems of life. Much of what we see in terms of "pests" that nibble holes in the broad leafy greens, are only a tiny portion of living organisms that depend on vegetables for life and health. When pesticides are used, It's not just the beetles and caterpillars that are eradicated; even the organisms that are healthy and necessary for digestion are disrupted. Bacteria are part of the life cycle, and for humans and other animals they are necessary in the process of digestion and absorption of necessary nutrients. Lactobacilli is the main naturally-occurring pro-biotic that lives on fresh fruits and vegetables. When the vegetables are allowed to ferment in an anaerobic environment, the lactobacilli multiply. This is good news for everyone, but especially for anyone who might have difficulty digesting certain foods. Other fermented foods such as sour dough bread, yogurt, and cheese are already common in western diets for their taste as well as their nutritional properties. Although pro-biotics are available in pill form at pharmacies, making your own is not only cheaper, it's delicious as well! This season's CSA shares are full of fantastic fermenters. Cabbages, radishes, spring onions, and kohlrabi are excellent as sour kraut or kimchi. Give it a try. And if you are looking for more information about fermenting, contact our local Slow Food Chapter, or read one of the many books about fermenting available online or at your local library.
(Adapted from Wild Fermentation by Sandor Ellix Katz)
(To make 1 quart of Kimchi)
Sea salt (not iodized)
1 lb Napa cabbage, pak choi, or arrowhead cabbage (or a mixture of the three)
1 Daikon radish or a few easter egg radishes
1-2 Fennel bulbs
3-4 Spring onions
4-6 Cloves of garlic
3 Tbs fresh ginger root
3-4 Hot chilies (fresh or dried)
To make the brine, fill a quart jar with filtered water or spring water, then add 4 Tbs sea salt. Cover and shake until dissolved.
Coarsely chop the cabbage or pac choi, spring onions, and fennel. Grate or julienne the radishes. Place in a mixing bowl and cover with the quart of brine. Cover with a plate or other weight to keep the vegetables submerged in the brine. Let the vegetables soak for about 2 hours.
Place the garlic, chilies and ginger in a food processor or blender and puree into a paste. You may need to add a little water or brine to make the paste.
When the cabbage mixture is decidedly salty to taste, drain off the brine into a bowl or jug (you may need some later). Place the cabbage into a bowl and massage the garlic-ginger paste into the cabbage. Always make sure to use clean utensils and hands. (Sterilizing with anti-bacterial or chemical sanitizers are not necessary, but you want to make sure there are more good bacteria present than bad ones that will encourage mold growth. Soap and water for hands and utensils is perfect). Stuff the cabbage mixture into a clean quart jar, packing in as tightly as possible and forcing the brine to rise. Bruising the vegetables until they release brine encourages fermentation and removes air pockets. The lactobacilli bacteria will populate in an anaerobic environment (no air), whereas molds will grow in the presence of oxygen. However, you need to make sure to Leave about 1 inch of space in the top of the jar because the fermentation process will release gasses and cause the kimchi to swell in the jar.
There are several methods for keeping the kimchi submerged in the brine and discouraging mold growth. For the sake of simplicity, however, I'm going to suggest keeping the lid on the jar (not too tight!). Without a weight to hold the vegetables under the brine, you will need to open the jar and press the vegetables down into the brine once a day for a week. Katz says, "If you think you can remember to check the kimchi every day, you can jus use your (clean!) fingers to push the vegetables back under the brine. I myself like the tactile involvement of this method, and I especially enjoy tasting the kimchi by licking my fingers after I do this. Either way, cover the jar to keep out dust and flies." It takes about a week for the kimchi to ferment to a point of ripeness, but you can taste each day and decide how you like it best. I won't hurt to let it go longer if you prefer. Leave it in your kitchen or on a shelf (not in direct sunlight) at room temperature, then refrigerate for long storage once it tastes perfect. It will continue to ferment very slowly in the refrigerator, but can be tasty for months of stored properly.
Kimchi is a very versitile salad or condiment, but my favorite way to enjoy this tasty pro-biotic-filled food is with scrambled eggs and sauteed greens. It's a fantastically nutritious way to start the day.
2 Small kohlrabi bulbs, julienned, and thinly sliced leaves
3-5 Radishes, julienned
1 Large spring onion, chopped
1 Clove of garlic, peeled and minced
1 Sprig of fresh dill, minced
1 Tsp brown mustard seeds
2 Tsp good quality all-natural apple cider vinegar
Juice from 1/2 lemon
1 Tsp white truffle oil
Sea salt & black pepper to taste
This recipe is quick and easy if you have a good mandoline slicer or food processor with a julienne blade. You can also use a cheese grater, but the texture will be less crunchy.
To slice the kohlrabi leaves thinly, start by removing the stem and rib from the leaves. Lay the leaves flat in a stack, then roll lengthwise into a log shape. Slice across the roll of leaves, making spaghetti-thin swirls. You can chop again to shorten the strands of leaves if you like.
Mix all ingredients in a large bowl. Season to taste. Serve immediately, or refrigerate for a few hours if you want a softer, wilted texture. This slaw is delicious served with grilled fish.
In a recent edition of Chatter Magazine, food writer Beth Kirby shared stories and recipes from a few local ladies who are shaping the character of local farming. Signal Mountain Farm's McLean Miller and Chyela Rowe were part of that story. As we get ready for the first spring harvest, we wanted to share this recipe to get your mouth watering for what's to come in the 2013 CSA season. CSA members and those who have signed up for our newsletter will be receiving emails with delicious recipes tailored specifically to each week's harvest. We will post those recipes here. So come visit our website often, browse through the archives for other ideas, and feel free to share your ideas and kitchen successes on our facebook page.
Ingredients:
1 bunch baby beets (or 2 medium sized beets), plus greens
2 small or one large kohlrabi, plus greens
1 large or 2 medium fennel bulbs
Canola or olive oil
Sea salt & freshly ground black pepper
Garnish & Dressing:
1 lb Link Forty One Sorghum Baconage (thawed)
2 garlic cloves, thinly sliced
1 heaping teaspoon Sequatchie Cove Farm sorghum syrup
3 Tbs white balsamic vinegar
Freshly ground black pepper
Drippings from cooked baconage
Sequatchie Cove Creamery blue cheese (optional)
Method:
Preheat oven to 375 degrees.
Trim leaves from the beets, kohlrabi, and some fennel leaf if desired. Place the leaves in a salad spinner, clean sink or large bowl. Cover with cold water, give them a swish with your hand to loosen any soil, then let rest in the cold water for a few minutes to let the soil settle.
Meanwhile, wash and trim the kohlrabi, beets and fennel. Slice thinly with a sharp knife or mandolin slicer. Arrange the vegetables in an ovenproof casserole dish. You can arrange them neatly, alternating beets, kohlrabi, and fennel in a repeating pattern if you want an attractive presentation. Otherwise, just toss them all together with some oil, and season to taste with salt and pepper. Bake for about 45 minutes, or until the vegetables are tender and beginning to caramelize on the tips.
While the vegetables are baking, prepare the baconage and dressing. Remove the sausage casing from the baconage with a knife or kitchen shears. Slice or crumble the baconage into a heated cast-iron skillet or heavy-bottomed skillet. Cook until browned, then remove from the pan and set aside, (but leave the drippings or fat rendered from the cooked baconage in the skillet.) Add the garlic, sorghum syrup and vinegar to the skillet. Stir until combined and cook until it begins to bubble. Remove from the heat and let rest.
When the vegetables are out of the oven, remove the beet and kohlrabi greens from the cold water and spin dry or pat with a clean, absorbent cloth. Put a little oil and the greens in a large skillet and sauté until they darken in color and just begin to wilt. Add the warm vinaigrette and sauté for one minute. Season to taste with salt and pepper. Place a portion of greens on each plate, topping with baconage and crumbled blue cheese. Serve warm as a salad, or use as a topping for garlic-herbed pasta or rice.
How exciting to find chestnuts at the Main Street Farmer's Market! The Chattanooga Chestnut Tree Project is lead by UTC agriculture researchers who are working to restore the American Chestnut to the lower Appalachian region, while also supporting farmers who are looking for improved cultivars to grow in local chestnut orchards. These local beauties inspired a delicious afternoon snack or light dessert when paired with this season's apple harvest. You can use the chestnut puree as a dip for freshly sliced apples, or dress it up as a baked dessert. Either way, they pair well as a tasty seasonal treat.
Chestnut Puree: 1 lb fresh chestnuts 1-2 teaspoons local honey 1 1/2 cups milk, cream or coconut milk Juice from 1/2 lemon Freshly grated nutmeg (about 1/8 of a nut) Dash of ground ginger Dash of cloves Pinch of salt
Cut the chestnuts in half across the widest part and place in a saucepan. Cover with water and boil for about 20 minutes. The skins should slip off or peel easily. Once the skins are removed, place the chestnuts in a blender or food processor, along with the other ingredients. Puree until smooth. Adjust spices, honey or lemon to taste.
Preheat oven to 400 degrees. Slice the apples (peel if desired) and place in a lightly oiled or buttered glass baking dish. Bake until tender (about 15-20 minutes). Serve warm with chestnut puree, drizzled honey and a sprinkle of cocoa nibs (can be found at Greenlife or Earth Fare).