Slice & Dice

Today I undertook the project of slicing and dicing four large onions. They are now in the freezer. The hardest part was the fact that my knife sharpening person is no longer available and I just cannot get a very sharp edge on my favorite knife. The old steel sharpening tool was always used. I also kept the phone nearby just in case I cut myself and would need help. It's not just the Boy Scouts that need to always be prepared! I was a Girl Scout, didn't ya know!

Slicing on the Bluffton is easiest but also dangerous! (Bluffton Slaw Cutter (ak/kraut cutter) 1915

Now I have to get some pickling salt and will most likely ferment strips of the eggplants or maybe make some pickles. Eggplant is like a sponge, literally. It actually begins to feel like a sponge once you cut and salt it. Salting the eggplant aids in removing any bitterness that might be in the final ferment, adding tons of Italian flavor, in the form of basil, oregano and garlic, makes the most of its spongy nature. It will take about a week to ferment and I have just the jar in which to do it! I have good recipes for either the pickles or the fermentation processes. 

please tap on image to view these beauties

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

The Finish Line

Except for trying to figure out what to do with the old family post cards, dozens of cabinet cards and studio portraits that are mounted on hard board, I'm just about finished with the rejuvenation of the old photo albums and the creation of two more. I did not enjoy doing this at all, I will admit. 

Got a kick out of this 1917 photo, though. My mother is near the bottom of the stairs and the bottom is completely covered with onions from the garden drying in the sun! It was written on the back!

And this one of my dad. Handsome devil wasn't he? GOOD MAN!

I even found these but they weren't marked as to when or who. I could make a guess on the face similarity of the woman and then could surmise the man is her husband and the child is her daughter and the photos were taken before her son, my grandfather was born. A guess is just a guess, though. I'll never know for sure. They are called Carte de visite photos. See link to explain below.

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Click on links below to learn more about old photograph cards 

Carte de visite Information

Cabinet Card Information