I've been on a little summer vacation this week, which is partly to explain the lack of action here. Spent last weekend up in the Redwoods National Forest with a couple of my college chums. Camping, hiking, chatting, eating food cooked on sticks over the campfire, more chatting--just what one would expect from three outdoorsie ladies.
The forest itself was incredible. Like nothing I had ever seen before. The redwoods were so massive, so gargantuan, so brobdingnagian! I could have (and actually did, come to think of it, on Saturday) spent all day hiking on that soft trail, amidst the ferns and clean air, craning my neck to see the tops of the trees touching the sky. I think my favorite part was imagining a diplodocus walking through the thick ferns and trees.
Anyway, I am hoping to post photos at some later date.
Now for vegetables! My refrigerator, as usual, is bursting. This week I received:
3 golden beets
a bunch of turnips
a bunch of collards
a head of red butter lettuce
a head of red cabbage
2 yellow onions
2 baskets of strawberries
a half-dozen eggs
This time I am definitely eating the turnip greens. As for the turnips themselves, I am going to ferment them, middle-eastern style, with a bit of beet in there to give them a bright pink color. (Hah! I could break tradition and use a golden beet to give them a bright yellow-orange color!)
My fermented vegetable recipes come from Nourishing Traditions, by Fallon and Enig, and are based on lactic acid-producing bacterial fermentation using whey. One obtains the whey and bacteria the old-fashioned way (old-fashioned whey!) by separating yogurt. As it so happens, I have a quart of home-made yogurt in my fridge, and the resulting yogurt cheese is amazing with strawberries (or any kind of fruit, for that matter.) Time for me to go spend a few hours in the kitchen.