The box had lots of red bell peppers, big fat jalapeños (good, I need to make some chipotles, weather permitting they can spend Saturday in the smoker), super ripe tomatoes, corn, zucchini, yellow squash, and onions. I think I’ll add the tomatoes into the batch of fermented salsa I already have. I was a little light on tomatoes the day made it and although it is wonderful, a few more tomatoes won’t hurt it.
Have to share. The fermented salsa is AMAZING. Already imagining an Italian riff with zucchini standing in for the tomatoes.
Just used the tomatoes and a couple of the onions in a batch of lacto-fermented salsa. This is the first ferment I’ve used any kind of starter on (in this case whey). The recipe is Wellness Mama’s, I used ground chipotle instead of chilies though. Also didn’t have a lime, so I used the juice of an extra large Meyer lemon from my lemon tree. It’s really yummy already, can’t wait until it ferments a bit.
The box contents for last Thursday were one small eggplant, green beans, banana peppers, white sweet corn (very sweet), onions, tomatoes, new potatoes, and cucumbers. I used the corn, onions, and new potatoes to make a corn chowder with natural Polish sausage and turkey bacon. Also added a couple roasted poblanos, bay leaf, thyme, and some celery. Turns out the perfect thing to use to cut the corn off the cob was my mandolin. Worked extremely well. A lot of the vegetables have been going into vegetable ferments. I had the thought that the Italian condiment called giardiniera was probably originally a ferment. So I thought I’d see if fermenting gave it that tang that I was used to getting from a little vinegar. Chopped the banana peppers and a couple serannos. Added sliced garlic and fresh rosemary. Put it all in a quart jar with a brine made at the ratio of 2 tablespoons Himalayan salt to a quart of water. Added an airlock and let it go. I moved it to the refrigerator at about two weeks. I’m probably going to drain it and refill the jar with olive oil, that shouldn’t affect the preservation. I did a similar concoctions with the eggplant from a couple weeks ago. Salted the eggplant first for a couple hours. Rinsed, packed with garlic, oregano, and crushed red pepper. Same brine. Instead of following the conventional wisdom and refrigerating after two days, I just tasted and as long as I liked what was going on I let it go in order to allow it to create as many probiotics as it could. Today I started some green beans, adding a bruised fresh bay leaf, garlic, crushed red pepper and dill. Have some cucumber slices going too with the same mix, plus a few fresh grape leaves to help them stay crisp. Planning to fry this week’s eggplant to have as a side for some Greek turkey burgers. Saved a couple ears of corn back from the chowder to wrap with bacon and grill.