|August heART - At the Farmers' Market|
If you have salt and water (untreated or filtered) in your kitchen, you can start your own ferments today. Just make a brine by adding 2-3 tablespoons of salt (kosher or sea) to a quart jar of water. The more salt, the slower the fermentation, so I tend to use 2 tablespoons for quick ferments, and 3 tablespoons for those intended for longer storage. But, back to the brine ~ Cap the jar, shake it until the salt is dissolved. In another clean jar, add your veggies, herbs and spices ~ whatever's available in season, whatever you like, whatever you have on hand, and pour the brine over them, to cover, cap and let ferment on your kitchen counter. Check it daily, to release the carbon dioxide and to taste the brine. Once the brine tastes interesting you you, sample the veggies. Once it's to your liking you can put it in cool-storage to enjoy for as long as it lasts. And, for the record, it can last for months! Fermentation continues, but slows down when kept cool. We're still eating ferments made last September.
But, back to the market ... I met some great people, shared some fine conversation, saw an old friend or two, missed seeing others, and encountered a couple kindred spirits as well. Plus, I made time for a quick sketch for August heART to which I added color this morning. Did a little extra shopping before I left the market, too. I'm enjoying a fabulous plum as I type! In any event, I'm looking forward to next week's spontaneous demonstration already!
|Fermenting cucumbers and peppers, made at the Watertown Farmers' Market|