- p i c k l i s t -
BUTTERNUT SQUASH - NAPA CABBAGE - GREEN CABBAGE - PURPLE TOP TURNIPS - CARROTS -
HOT PEPPER - FENNEL - LETTUCE - RED ONIONS - POTATOES - PARSLEY
There is very little for me to report on right now other than, hello snow. The headlines are a buzz with election day predictions (written on TUESDAY). So to get through the next 48 hours, I will put my head towards the ground, pick vegetables, wash vegetables, and pack them into boxes because no matter what the results of this very important election are, our job at Edgewater is to grow food and nurture the land. So that is what we will do and keep on doing forever and ever, amen (this sentiment is really turning out to be my 2020 mantra). ALSO, to complement the stress picking happening today, I offer so many recipes for stress cooking to get you through the week! PRO-TIP FOR GUT HEALTH, ferment all the veggies.
HOT TIPS:
Ashkenazi kimchi
From the (best) cookbook that uplifts my heritage,
THE GEFILTE MANIFESTO by Jeffrey Yoskowitz and Liz Alpern
JENNY’S NOTE: THIS RECIPE IS EXCELLENT. This ferment, inspired by Korea and Eastern Europe, presents a very delicious kimchi that my WHOLE FAMILY (kiddos and all) love. We put on/in everything (soups, sandwiches, eggs, tacos, etc…)
1 pound green cabbage, outer leaves removed, cored and thinly shredded
1 pound napa cabbage, outer leaves removed, cored and coarsely chopped
1 pound turnips, halved and cut into ¼ inch thick half moons
1 pound carrots cut into ¼ inch thick rounds
2 scallions, sliced
8 cups water
½ cup kosher salt
FOR THE PASTE
1 medium red onion, quartered
4 garlic cloves
2 chile peppers, fresh or dried, mild to hot based on your preference
1 tablespoon hot hungarian paprika (optional)
3 tablespoons grated peeled fresh ginger
Place the prepared vegetables in a large bowl. In a separate container, combine the water and salt and stir until the salt has dissolved. Pour the saltwater brine over the vegetables, weigh down the vegetables to ensure that they stay below the brine, and let sit at room temperature for 1.5 hours.
Drain the vegetables, reserving 1 cup of brine, and return them to the bowl.
TO MAKE THE PASTE: In a food processor, combine all the paste ingredients and process for about 15 seconds, or until the ingredients break down to form a rough paste. If you don’t have a food processor, you can do this using mortar and pestle.
Using a wooden spoon or your hands, coat the vegetables with the paste. Once well coated, pack the vegetables very tightly into two quart size jars or a small ceramic croc so that the brine rises to cover them. If there is not enough liquid in the jar to keep the vegetables submerged, pour in enough of the reserved brine to cover them.
CREATE A SEAL: If fermenting in a crock use a plate or wooden board to force the vegetables beneath the brine. Top with a clean glass growler or jar filled with water to ensure that the weight applies pressure on the vegetables keeping them submerged. If fermenting in a jar, use a smaller jar filled with water to do the same. Cover with a towel to keep out dust and bugs. Let the kimchi ferment on our kitchen counter, out of direct sunlight, for 4 to 7 days, or longer to taste. Fermentation times vary significantly with temperature, so it is critical to taste the kimchi each day after 2 days. When the kimchi reaches the desired taste, cover the jar and refrigerate. Kimchi will remain delicious in your fridge for up to 6 months.
ALSO, SAUERRUBEN:
A purely turnip ferment that is so so good and really plays up the horseradish notes inherent of the turnip
2 pounds whole turnips
1 tablespoon plus 1 teaspoon kosher salt
Using the medium hole in box grater or the shredder on a food processor, shred the turnips, mixing the shreds with your hands to coat evenly with salt. Continue to mix with your hands for a few minutes more, pressing down occasionally to release more liquid. Take a fistful of shredded turnips and squeeze- if liquid oozes out, then you’re ready.
Place the turnips in a quart sized jar, being careful not to lose any of the liquid. (A canning funnel helps avoid spills.) Create a seal using a smaller jar that fits into the mouth of the quart size jar, fill it with water, and place on top of turnips to force them beneath the brine and to ensure that the weight applies pressure, keeping the turnip shreds submerged. Cover with a towel to keep out dust and bugs. Let the turnips sit at room temperature for 3 to 6 days. Taste after 3 days to see if it’s sour enough for your liking. If not, reseal and taste daily.
Once the desired flavor is reached, cover the jar and refrigerate. Note that the top layer may dry out. If this happens, just scrape it off. Sauerruben will remain delicious in the refrigerator for up to 3 months.
1 pound small turnips, trimmed, scrubbed, cut into 1” wedges 2 tablespoons white miso
2 tablespoons unsalted butter 1 teaspoon sugar
Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice
Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.
Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.
Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.
LENTIL, CABBAGE, AND FETA SALAD WITH FRIZZLED ONIONS BY LUKAS VOLGER from his book start simple
Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission
JENNY’S NOTE: This was the salad of the summer at our house!! We made a mess of it on Fridays and would eat it for 3 days after. Also, since Summer returns on Thursday (HALLELUJAH 60 DEGREES!!) I suggest you make, eat, and pretend we live in the tropics as long as possible until the temps drop and seasonal shifts happen.
½ cup brown, black or dark green lentils
Salt
½ medium white or yellow onion
Olive oil
5 cups sliced cabbage
¼ teaspoon sugar
2 tablespoons red or white wine vinegar
2 teaspoons dijon mustard
¼ teaspoon honey
½ cup crumbled feta cheese
1.2 cup coarsely chopped toasted almonds
½ cup parsley leaves or dill fronds
Combine the lentils with 1 cup water and ½ teaspoon salt in a small saucepan. Bring to a simmer, cover, and cook until tender, 12 to 18 minutes, depending on which lentils you use. Drain off and liquid left in the pan and allow to cool.
Meanwhile, slice the onion into paper-thin wasps, preferably using a mandolin, or working carefully with a chef’s knife. Warm about ¼ inch of the olive oil in a small skillet over medium heat. Dip a piece of onion into it to ensure it’s properly hot- it should sizzle immediately- then add all the onions. Cook, stirring often with a fork, until they get crispy and turn a reddish-brown color, 10 to 20 minutes. Watch carefully for the final few minutes, as they burn easily. Use a slotted spoon to transfer them to a paper towel- lined plate and sprinkle with salt. SAVE THE OIL!
When the oil has cooled until it’s safe to handle, strain it through a fine mesh sieve or coffee filter to remove all solids into a glass jar (I use a 3-inch strainer for this task).
Toss the cabbage, ½ teaspoon of salt, and the sugar in a colander and let soften for 15 to 30 minutes, then gently press with a spatula to drain off excess liquid.
Combine the vinegar, mustard, and honey in a jar, along with the 3 tablespoons of the cooled onion-cooking oil. Shake to emulsify.
Fold the cabbage, lentils, cheese, almonds, and parsley leaves with most of the dressing in a serving bowl. Taste and add more dressing if needed. Pile the frizzled onions on top, tossing them into the salad at the table it’s being served.
Fennel gives this salad it's signature crunch and lends a sweetness to balance the red onions and parsley.
1 cup loosely packed fresh flat-leaf parsley leaves 1 medium fennel bulb halved lengthwise, thinly sliced
1 small red onion, halved lengthwise and thinly sliced into half-moons 3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil 1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper
Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
AND IF YOU ARE NOT A FAN OF ANY OF THE ABOVE SALADS, AND YOU DO NOT WISH TO FERMENT,
THEN ROAST ALL YOUR VEGGIES AND YOU WILL be so pumped.