Saving Seeds

 There is nothing like a vine-ripened home-grown tomato! I'm still saving seeds. It is one of my compulsions and a part of my yearly obligations. Yes, that's how I feel about my Oxheart tomatoes. I no longer start nor grow these but my daughters do. The first batch has fermented and are drying. ALWAYS on newspaper! 

Even if this year's yield is smaller in size, let me tell you that the flavor is the same.

 This morning I sliced it and saved some of the seeds. They are fermenting in their own juice for several days before being washed and strained and dried. 

The remainder of the seeds will also be saved and   processed after I have consumed the rest of that beauty in a sandwich with only mayo and salt and pepper. Ummmm!   

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 It looks like I'll have three batches of seeds to wrap in plain paper and then store in containers in the freezer for the winter. I might even try starting a few myself - again!

Spring!

I guess it's time to undress James and fix his wounds before re-dressing him with his forsythia garland. Our yard/plow guy said he'd help with the project. It still is uncomfortably cold for me yet, though. I might have to bite the bullet.

I put together a mixture of thinly sliced fresh carrot, cucumber and summer squash today and the fermentation pot is back in use. I'll have to let you know after about three weeks how it comes out. All other past fermentations were successful. 

Nascar racing is back on TV. Yay! I printed out all of the season schedules for the Mister and that makes it easy for him to anticipate what comes next and keep his interest. His racing memories are many!

You may be able to read the dates on his pins by tapping on the image to enlarge.

 

Rewarding Venture

Success! My third fermentation is my creation and a success. Next project? Hopefully it will be cauliflower florets. The local farm market is displaying them and I'll probably use my same mixture or perhaps use white vinegar instead of the apple cider variety so the brine won't be so dark. I think now that I'm getting the knack of using my beautiful pot! I did have to add a bit of water to the lid grove during its three week fermentation period.

Geraldine’s Fermented Pickled Asparagus
Friday, June 5, 2020

About 20 fresh asparagus spears. Cut tips with 3 inch stems. Cut to 1 1/2 inch pieces. You will then have a mixture of short tips and stalk pieces. *

Mix together:

3 T. Turbinado cane sugar (sugar in the raw)

1 1/4 C apple cider vinegar

1 T. natural sea salt

1/4 tsp. celery seed

1/4 tsp. dill seed

1 tsp. whole black peppercorn

10 whole cloves

(I would have added mustard seed but was out of it.)

Heat all ingredients on low, stirring to dissolve sugar completely.

Place asparagus pieces in fermentation pot and cover with above warm mixture. Place weights on top and push down. Cover and add water to pot groove.

Ferment for about three weeks. Jar up and keep refrigerated.

*The remainder of asparagus stalks may be sliced,  cooked, pureed and made into cream of asparagus soup!

Finished June 27, 2020 and is PERFECTLY DELICIOUS! Crunchy, pickled, and pleasantly flavorful!

Recipe created by GMR

Red Onion Fermentation

The second batch of fermented onions is completed after two weeks and I'll tell you that the fermentation crock that I bought from Alford Wayman of Creek Road Pottery LLC is doing a great job. This activity is all new to me and I'm starting to feel comfortable with the process and the end result. This time I did one medium red onion and the result was one pint of goodness. Recipe below. I kinda made it up. YUM! My mother didn't ferment foods but I am now convinced that authentic handmade functional pottery for everyday use is definitely the way to go, especially if not wanting to create large batches. 

MY RECIPE

• 1 medium red onion, thinly sliced
• 1 cup apple cider vinegar
• 1 1/2 T granulated sugar
• 1 T Morton's Natural Sea Salt
• 6 whole cloves
• 1 high quality cinnamon stick (McCormick)

Two weeks in pot with weights and water in lid groove. No peeking!

I have more ideas in mind. Stay tuned! NOPE! Not this new asparagus - something else.

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First Fermentation

Back on May 3 the beautiful fermentation pot arrived. It was a gift to myself just because I loved the shape and the handle on the top! I did know, however that the potter was a very competent local fellow. In fact he says, "It's not just pottery or handmade, it's an everyday lifestyle with art." And so it is!

I discovered that mine was the first he has created and that makes me feel special too. He signed it on the bottom.

 I must tell you that I have never fermented anything but felt up to the challenge. I started with four small cooking onions I had on hand. I found several recipes on the internet but the one I chose was so simple that I had the confidence to give it a try.

Two weeks ago I put together the following:

• 4 small thinly sliced onions (the recipe called for a red but I didn't have one. 
• 1/2 C cider vinegar (I used apple cider vinegar)
• 1 1/2 Tbl. Caster sugar (I had to look that up, and used powdered sugar instead of the very fine caster type)
• 2 tsp. Maldon sea salt. (I used Morton's Natural Sea Salt-no iodine).
• 1 C boiling water (I used tap water. We have a good deep well)

I pushed it down, put the two weights over it, covered with the lid, filled the groove on the top of the pot with water and waited two weeks without peeking! I did add a little water to the groove after about one week.

Today was the DAY! There was NO mold and NO scum! I scooped out the onions into three 4 oz. glass jars that I had on hand and ladled the juice into each one until there was nothing left. OF COURSE I tasted it! The Mister tasted too! The fermented onion slices are crunchy, and a bit sour but the more I ate, the better I liked the flavor. Perhaps a little more sugar would be to our taste. Perhaps brown sugar would be better than powdered.

 DEFINITELY a success! YAY! I have already started another and will tell you that this one is a bit fancier with red onion, a stick of cinnamon, whole cloves, and other stuff. When I put the lid on this time it actually was burping itself!! Two more weeks and the report will be in!

Below is the link to my first blog when I received the pot If you would like to see what it looks like.
The Pot's Arrival

Two-Part Day!

The first wonderful happening was early morning when the potter himself, hand delivered my fermentation crock to our porch. Oh my goodness! It is spectacular!  We observed distancing but I sure would have liked to give him a big hug for his awesome work and care. I'll give 2 links at the bottom of this post so you can see others that he creates and sells. The first three photos are his, that I first saw on his webpage when I claimed this pot as my own. You know - a "from me to me" gift. I have been wanting to try fermenting some batches of vegetables and the small size is perfect.

The next photos are mine right after opening the box. His were taken in the natural sun; mine were taken inside the shady porch but you can tell a "little bit" how the seaweed colors are special.

The rest of my morning was my first ride around the lake as we had uncovered the golf car yesterday. Oh! and I finally dressed James in his spring garland of Forsythia. More photos of my ride will be posted tomorrow.

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