- 1 tablespoon sugar
- 1 teaspoon apple pie spice
- 4 sticks – 3″ cinnamon sticks
- 1 champagne bottle
- 2 cups Big B’s apple cider or equivalent
- 1 small red sweet apple (Honey Crisps are my favorite)
1. Gently whisk together the cane sugar and apple pie spice on a small rimmed plate. Make sure the sugar and spice mixture is bigger in diameter than the rim of your glass. Set aside.
2. To create the sugar/spice rim, wet the rim of each glass by dipping just the rim of each glass in a shallow bowl of water or apple cider. You can also use an apple slice and rub the natural apple juices from it along the rim. Once the rim is wet, dip the glass rim in the sugar and spice mixture until the rim is fully coated. Repeat with all four glasses.
3. Just before serving, cut four thin apple slices and place one at the bottom of each glass along with a cinnamon stick. It helps to tuck the cinnamon stick under the apple slice so it doesn’t float to the top once you pour the liquid in the glass.
4. Pour the champagne until bubbles have settled and the glass is half way full. Next, pour the apple cider until the glass is full. Enjoy immediately.
This recipe is courtesy of Frontier COOP
With Fall around the corner, it is time to join the growing trend and start fermenting garden produce for the winter ahead. IF you are reluctant to try fermentation, just know there are no documented case of dangerous botulism ever occurring in fermented foods. Sally Fallon Morrel, author of Nourishing Traditions and founder of the Weston A Price foundation, remarks, “Let your nose be your guide.” and I have found this is trustworthy counsel.
Fermentation is the transformative action of microorganisms that are all around us. Lacto-Fermentation (a more accurate term) is the time-tested process our ancestors used to produce lactic acid, a natural preservative that inhibits the bacteria which want to putrefy foods so lacto acid produced during the fermentation process naturally extends the useful, edible life of foods. We will also discuss the nutritional benefits below.
By learning to encourage the proliferation of beneficial lactic-acid producing bacteria you are on the road to preserving food inexpensively, healthfully, and for extended periods of time. There will be no need for water bath or pressure canning with this method.
There are many nutritional benefits to fermenting vegetables
- Fermented foods are powerful aids to digestion.
- The microbes begin to break down the food before it enters our digestive tracts.
- Fermentation breaks down compound nutrients that are known to be hard to digest such as lactose, and gluten.
- Beneficial for gut troubles.
- Fermentation produces additional nutrients and enhances the ones already in the foods.
- Helps to build up higher levels of B vitamins during digestion.
- Lactobacilli create Omega-3 fatty acids essential for cell membrane and immune system functions.
- The naturally occuring microbes are often better than high quality commercial digestive enzymes.
- Fermentation will increase cancer fighting compounds found in cabbage and other brassicas
To ferment foods you can use Ball type canning jars with rings and lids which are ideal for small batches, or Crocks for larger batches. A fermentation crock is a stoneware pot designed to hold cabbage and/or other vegetables as they ferment.
Open Crocks and Water-Sealed Crocks.
The two primary types of ceramic crocks for fermentation available are Open Crocks and Water-Sealed Crocks. Both have advantages and disadvantages to consider. Generally speaking fermenting crocks have thicker stoneware walls which creates a more stable fermentation temperature, resulting in sauerkraut and fermented veggies with a greater depth of flavor.
- Generally, less expensive than a water-sealed crock and readily available.
- Open top and straight walls make it easy to clean.
- Easy to fit whole or large vegetables into.
Disadvantages of an Open Crock
- Ferment prone to developing surface mold and/or Kahm yeast (a harmless yeast that appears when a ferment is exposed to air). This surface mold can be removed and discarded.
- Older crocks may contain glazes unsafe for food use, especially crocks from Mexico.
- Weights and lids often need to be purchased separately and can dramatically raise the cost of the crock.
- If a cloth is used to cover your ferment, it’s prone to wicking brine onto the floor.
Water-sealed crocks are a bit more difficult to find. After a water-sealed crock is packed, two half-circle weights are placed into the crock to keep your ferment submerged. Then, the lid is placed into an open moat which is then filled with water. No outside air is able to enter the crock and carbon dioxide gases produced during fermentation can easily escape or bubble-out.
Advantages of a Water-Sealed Crock
- Makes for a very easy, almost care-free fermentation experience (You have to keep the moat filled with water.).
- Neither flies nor fruit flies can get into the crock and lay eggs.
- Very little chance of mold or surface yeasts growing on your ferment.
- Takes the guesswork out of making sauerkraut and other fermented vegetables.
Disadvantages of a Water-Sealed Crock
- The water in the moat must be monitored and filled as necessary. If not, the seal will be broken and air will be allowed to flow into the crock.
- Narrower opening makes it more difficult to pack your ferment.
- Shape at the top of the crock, where the lid is, can make it difficult to clean.
- Sealed environment makes it hard to monitor what is going on inside.
- Generally, more expensive than an open crock.
In general, the use of metal and plastic containers is discouraged for obvious reasons.
More Information and reliable recipes about fermentation.
Maria Hodkins, is a local Certified Nutritional Therapist and Fermentation Expert. She will be teaching an upcoming class on Fermenting Vegetables. To receive information about Maria’s upcoming classes, please email her at email@example.com.
Maria says this book is loaded with easy recipes many of which are her favorites.
His book is widely considered the Bible of Fermentation. For the serious fermenter, this last book is an in depth exploration of essential concepts and processes from around the world with practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and much more. Or you may watch a short Youtube video to familiarize yourself.
As the gardening season winds down, you might want to try fermenting some veggies instead of canning them. It is so much easier and less time consuming than all the steps, like boiling water baths required for traditional canning. You can do as little as one jar or as many as you like.
I consider the process of making a jar of fermented veggies as simple as making a salad in a jar.
Basically a “dill crock” is a variation on fermented veggies. If you don’t have dill or a grape leaf you can still make the fermented veggies. The sea salt is a preserving agent that prevents putrefying bacteria from getting a foothold.
Fermented vegetables taste like pickles but offers the advantage of being loaded with large amounts of beneficial bacteria also known as probiotics, hence they are good for digestion, good for health.
The Weston A Price foundation recommends a tablespoon of a fermented food at every meal to promote health.
This is an easy project, adapted from The Living Farm newsletter several years back – so be brave and give it a try..
Here are the simple instructions:
Use a quart, half gallon jar or crock.
Make a brine of 2 Tbsp salt, 6 cups water, and ½ cup cider vinegar. The brine is used to cover all the vegetables in the crock.
Grape Leaf – Place a small layer of grape leaves in the bottom of the jar to help keep veggies crisp, if desired. This is not essential.
Dill: Place a layer of dill on top of the grape leaves. Also optional – other herbs such as garlic or ginger can be used.
The Vegetables: Almost any crisp vegetable can go into a “dill crock” such as carrots, onions, garlic, cauliflower, peppers, green tomatoes, cucumbers, celery, etc. Green Beans need 3 minutes of blanching because otherwise they turn out too tough or hard to chew.
Time: Once you fill the jar or crock with the vegetables, pour in the brine, screw on a cap tightly to the jar or weigh the vegetables down with a plate and rock to hold the vegetables under the brine.
Store the vegetables in a closet or cupboard for 5-6 days up to 2 weeks. If a white foam appears at the top do not panic, this is normal, just remove the foam and the vegetables are ready to eat.
Refrigerate and enjoy!
Let your nose be your guide. This is not an official USDA method, but a time-tested method used for centuries to preserve vegetables.
Do you have some dried lavender sitting around from the summer you would like to use in a culinary recipe? Or possibly you are planning to harvest the lavender you planted in your garden. The following information is adapted from the Botanical Interests Blog
Although I think of lavender being used only in lotion, oils or candles with its relaxing aroma, apparently you can easily substitute lavender for other herbs, especially rosemary, when flavoring sweet or savory dishes.
The following recipes use common kitchen staples—sugar, butter, and syrup—that shows how versatile lavender is in the kitchen. For example: lavender sugar is delicious in shortbread cookies for a floral surprise.
Lavender butter could be used with roasted chicken for a pleasant, earthy flavor.
Lastly, lavender syrup can be used in lemonade during hot summer days or possibly even cocktails for a flowery taste of summer.
What delicious lavender recipes have you adapted to culinary uses?
1 cup granulated sugar
1 tablespoon of dried lavender or 2 tablespoons fresh lavender
Mix the two ingredients together and seal in an airtight container for two days before using to ensure the flavors meld. Recipe can be doubled or tripled, depending on how much sugar you need.
Lavender and Herb Butter
¼ pound of butter (1 stick), softened
1 tablespoon of dried lavender
1 tablespoon of dried parsley
1 tablespoon of dried oregano
Mix all ingredients and chill in the fridge for a few hours. If you prefer, you can use almost any other dried herb, such as basil or chives.
1 cup sugar
1 cup water
1 tablespoon dried lavender or 2 tablespoons fresh lavender
Mix ingredients in a small pot and bring to a boil. Once boiling, stir the mixture until the sugar is completely dissolved. Let cool for a few hours, strain, and pour into an airtight container. Syrup can be stored in the fridge for several weeks.