Posts Tagged ‘Local’

Homemade Kimchi: Harnessing the Power of Lactic Acid Fermentation

It’s that time of year when the produce starts coming in so quickly that we need to find a way to extend its shelf life.  Lactic acid fermentation is used to preserve and flavor this kimchi.  The fermentation imparts a happy, bubbly, almost champagne-like burst in the mouth.  However, I must warn you… kimchi is, um, quite pungent.  I guess I shouldn’t be surprised since it’s really fermenting cabbage, garlic, and fish.  So intense is this aroma that husband has banned the unsealed product from our refrigerator.  Therefore we learned why Korean families have a dedicated kimchi refrigerator… marital bliss!  Fortunately, sealing it in glass jars does the trick to making everyone happy.
  • 2 heads Napa cabbage ( or 1 one head Napa and 1 head Bok Choy)
  • 2 tablespoons kosher or coarse sea salt
  • 20 garlic cloves, minced
  • 20 slices peeled fresh ginger, minced
  • 1 cup kochukaru (Korean chile powder)*
  • 1/4 cup soy sauce
  • 1 can anchovies, oil drained
  • 1/2 cup 1-inch pieces scallions (greens and whites)
  • 1/2 cup julienned carrots and/or daikon radish (optional)

* No kochukaru?  Me neither!  However much I like spicy, this is a perfect opportunity to dial down the intense fire.  Instead I used 1/2 c paprika and 1/4 crushed red pepper flakes.  I know, I’m totally getting wimpy on that authentic kimchi heat, but I’d like my family to actually eat some too.

Remove and wash the cabbage leaves.  Slice the leaves in half length wise.  Sprinkle with salt and toss.  Leave out to wilt on the counter for approximately 24 hours.

Once the cabbage is wilted, add the garlic, ginger, kochukaru or substitute, soy sauce, and anchovies to a food processor and process until it becomes a paste.  Toss the paste with the cabbage, scallions, and carrots.

For a more pungent flavor, allow this to ferment in a cool place (<68F) in your lactic fermentation crock for approximately 24 hours.  Otherwise pack it into sealed glass jars and store in the refrigerator.  The kimchi will be ready to eat in as little as 1 day or stored in the refrigerator for months.  The flavor changes over time as the lactic acid fermentation works its bubbly magic.

Ps.  This was an experiment using Momofuku’s Kimchi and the ingredient list on Mother in Law’s Kimchi, which is the best kimchi one can purchase at the market.

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Kohlrabi Salad Revisited

Still looking for kohlrabi inspiration?  Me too.  I finally developed a taste for the bulb in my  my favorite kohlrabi salad.  But the greens?  Hmm.  Instead of immediately throwing the greens to the chickens, I thought I’d revisit that recipe and see if they can’t be incorporated.  Besides, the chickens have enough pasture this time of year and I’m trying to up the brassica (cabbage family) superfoods in my diet.  The greens are certainly tougher than delicate lettuces, but they provide a crunchier, coleslaw-like texture to the salad.  If you prepare the salad ahead of time, it will give them time to soften in the dressing.

In a bowl, whisk together the Vinaigrette:

  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • 1/4 tsp salt
  • 1 Tbsp olive or grapeseed oil

Toss in the Greens:

  • 1 large bulb kohlrabi, peeled and sliced thin
  • kohlrabi green, thick stems removed, thinly sliced
  • 1 Tbsp capers

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Kohlrabi Salad

I never used to know what to do with Kohlrabi. I’ve tried it baked, grilled, and boiled. Blah. Although I suppose it’s ok roasted with a bunch of other root vegetables, its currently 97F outside and there is no way I’m turning on the oven. Then I discovered it raw in this salad combination. It reminds of the seedless part of a cucumber: Mild, refreshing and crunchy. It’s also quite easy to make as it only requires a quick toss.  The vinaigrette is a keeper for a variety of salads… green, pasta, potato.

Kohlrabi Salad (serves 4)

  • 1 large bulb kohlrabi, peeled and sliced thin
  • 2 cups greens
  • 1 Tbsp capers
  • 1 Tbsp Vinaigrette (see below)

Vinaigrette

  • 1 clove garlic, minced
  • 1 1″ piece fresh ginger, minced
  • zest and juice of 1 lemon
  • 1/2 c olive or grapeseed oil

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Here We Go Round the Mulberry Bush or My Foraging Adventure

Once upon a time, there was a grand old mulberry tree. Then a parking lot rolled over its roots and it nearly died. But that mulberry would not give up. It sent up suckers and continues to bear fruit to this day for all those lucky enough to know it’s edible.

To identify a mulberry tree, look for three distinct leave shapes.

During their fruiting season, they will have berries in all stages of ripeness along their branches.

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When the berries are ripe, they will turn a dark (you won’t believe this) mulberry color and will nearly fly off the branches when touched.

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Enjoy!

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CSA & Farmers’ Market: CSA #3

Ok, you get the point:  You can eat local and on a budget.  So enough of seeing my weekly meal plans after this post.  Besides, half the time I need to revise them as life happens, appetites vary, and sales change.

Surprise CSA Box:

  •   1 bunch Parsley
  •    1 head Red Boston Lettuce 
  •    1 head  Red Oak Leaf Lettuce 
  •    3 pieces mixed Beets
  •    2 heads Green Romaine
  •   3 heads Baby Bok Choy
  •    4 oz Sugar Snap Peas
  •    5 pieces Garlic Scapes
  •   1 Greenhouse Seedless Cuke 

Farmer’s Market Purchases:  Strawberries, fresh pasta, bread, mushrooms, whole chicken

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast:  toast, blueberries
Lunch:  Strawberry Festival
Dinner:  Caldo Verde (Portuguese Green Soup), grilled fresh sardines

Sunday
Breakfast:  Toast, blueberries
Afternoon Dinner:  Beer Can Chicken, roast potatoes and beets, grilled romaine, cake with strawberries

Monday
Breakfast:  omelet with sautéed garlic scapes, beet greens, and feta cheese
Lunch: PBJ, Snap Peas
Dinner:  Salad with leftover chicken

Tuesday
Breakfast:  toast, homemade yogurt, strawberries
Lunch: Egg salad sandwich, Snap Peas
Dinner:  Kofte (Turkish Lamb Meatballs), bulgar, salad

Wednesday
Breakfast:  cereal, fruit, yogurt
Lunch:  leftovers
Dinner: Grilled sausage pinwheel, rice, salad

Thursday
Breakfast:  Eggs and toast, strawberries
Lunch:  leftovers
Dinner:  Tofu stir fry with boy choy, rice

Friday
Breakfast:  Cottage cheese, crackers, fruit
Lunch: leftovers
Dinner:  Pasta al Carbonara, salad

CSA & Farmers’ Market: CSA Week #2

Surprise CSA Box:

  •    1 bu Garlic Chives
  •    1 head Bok Choy
  •    1 bu Red Oak
  •    1/2 lb Asparagus
  •    1 bu Leeks
  •    1 Green Boston
  •    1 Red Leaf Lettuce
  •    8oz Sugar Snap Peas
  •    1 bu Garlic Scapes
  •    1 bu mixed Carrots

Farmer’s Market Purchases:  pickles, bread, strawberries

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast:  Omelet with sauteed garlic scapes
Dinner:  Birthday Party!

Sunday
Breakfast:  strawberries and yogurt
Lunch:  Greek Salad
Dinner:  Stir Fry with tofu and bok choy

Monday
Breakfast:  buttered toast, strawberries
Lunch:  leftovers
Dinner:  Pork Chops, rice, asparagus

Tuesday
Breakfast:  breakfast smoothie
Lunch:  leftovers
Dinner:  Vegetarian Cobb Salad

Wednesday
Breakfast:  breakfast smoothie
Lunch:  egg salad sandwich
Dinner:  Feta and leek quiche

Thursday
Breakfast:  yogurt with cereal and dried fruit
Lunch:   leftovers
Dinner:  Steak, rice, snap pea and carrot stir fry

Friday
Breakfast: yogurt with cereal and dried fruit
Lunch: Garden salad with leftover steak
Dinner:  Pizza night!

CSA & Farmers’ Market: Week #1

Yippee!!  Our CSA season has begun and there was much rejoicing!

Surprise CSA Box:

  • 1 bu Parsley
  • 1 bu Green Scallions
  • 1 head Green Lettuce
  • 1 bu Asparagus
  • 1 bu Leek
  • 8oz Sugar Snap Peas
  • 1 pt Strawberries
  • 1 head Red Romaine Lettuce
  • 3 heads Baby Bok Choy

Farmer’s Market Purchases:  More asparagus, more strawberries, bread, pickles, spinach, mushrooms

Within Budget:  Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

It’s vegetarian week at the farm.  Why?  Because.

Saturday
Brunch:  Asparagus, Leek, and Goat Cheese Quiche
Dinner:  Girls Day Out in the Big City!

Sunday
Breakfast:  Strawberries and Oatmeal
Lunch:  Asparagus Soup with Almond Romano Pesto
Dinner:  Stir Fry with Sesame Tofu, Bok Choy, Snap Peas, and Scallions

Monday
Breakfast:  Strawberries and Overnight Oatmeal
Lunch:  Leftovers
Dinner:  Vegetarian Cobb Salad

Tuesday
Breakfast: Smoothie
Lunch:  Leftovers
Dinner:  Vegetarian Greek Salad

Wednesday
Breakfast:  Smoothie
Lunch:  Leftovers
Dinner:  Spinach and mushroom omelet

Thursday
Breakfast:  Eggs and Toast
Lunch:  Leftovers
Dinner:  Greens and Beans and Pasta

Friday
Breakfast:  Smoothie
Lunch:  Egg Salad
Dinner:  Pizza

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