Tag Archives: chelsea green

Lacto-fermentation

January 28, 2011

Lacto-fermentation a long word for homegrown food

With cold weather in Mississippi, now is a great time to make homegrown foods using lacto-fermentation methods.

It is also a wonderful way to dispose of greens in your garden that may have lost optimal flavor (tough or bitter, or just leftover).

My beautiful wife Annette blogged on this two years ago, and it’s still pertinent:

“It started last year. I was curious about the bright, multi-hued jars of preserved veggies lined up above the produce bins in the Rainbow Food Co-op in Jackson. So I tried one, a sauerkraut with hot peppers. Jim and I were both surprised at how delicious it was, not mushy or malodorous! Nothing like the store-bought, pasteurized (dead) kind. Then we tried the beets, and many other versions of lacto-fermented veggies, all yummy and addictive. We eat it as a small side dish with dinner every night, much like the Koreans do with Kim Chee.

“Then I read how Dr. Andrew Weil makes his own sauerkraut

” ‘Fermenting does some of the digestive work for you, so it makes a lot of foods more digestible and the nutrients in them more bioavailable,’ says Weil. So unlike other methods of preserving foods, lacto-fermentation actually increases nutritional value.

“Sauerkraut is a perfect alternative source of acidophilous and other friendly micro-flora, for those who prefer not to eat yogurt. (Vegans in particular.) These flora aid digestion, boost the immune system, and help to keep your digestive system balanced and detoxified.”

There are a couple of methods to doing this. Weill uses a Harsch crock, but that takes weeks to produce, and they are rather pricey.

Annette uses a cheaper method that’s also quicker, see: http://store.therawdiet.com/pisaandkimch.html.

She writes: “I use the sea salt proportion Weil recommends (http://www.drweil.com/drw/u/ART02021/Dr-Weil-Savoring-Sauerkraut.html), then add any veggie combination that appeals to me. I always add fresh grated ginger and fresh grated turmeric if available. I go easy on garlic, as the process makes its flavor stronger. You don’t have to use a starter, but I do. Yogurt whey, miso, kraut juice or a capsule or two (half teaspoon) of a probiotic culture is fine.”

There are more fermentation methods and recipes in the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (Chelsea Green, 2003, $25).

For more from Annette and her process, see: http://bit.ly/guIkkd.

I can attest: Eating a little bit of lacto-fermented organic veggies each day with a meal incredibly aids in good digestion!

Have you gotten your seed catalogs yet? That’s a favorite activity of ours: Annette and I just drool over the photos and plot and plan what we want to plant in the spring. Some of our faves:

Baker Creek Heirloom Seeds, (417) 924-8917; Mansfield, Mo.

Johnny’s Selected Seeds, 1-800-854-2580; Winslow, Maine.

Peaceful Valley Farm Supply, (888) 784-1722; Grass Valley, Calif.

Seeds of Change, (888) 762-7333; Santa Fe, N.M.

Southern Exposure Seed Exchange, (540) 894-9480; Mineral, Va.

Also, if you are into seed sharing or seed banks, check out:

Seed Savers Exchange, (319) 382-5990; Decorah, Iowa.

SeedLiving Exchange: http://www.seedliving.ca.

Remember, for your 4×8-foot “Jim’s plot,” you want certified organic seeds or, if unavailable, heirloom seeds; no hybrids or genetically modified seeds.

For more vendors, see: http://www.ces.ncsu.edu/chatham/ag/SustAg/seedlist.html#orgseed).

The 2011 Dixie National Rodeo and Livestock Show runs Saturday through Feb. 20 at the Mississippi State Fairgrounds in Jackson. For details, see the Miss. Dept. of Agriculture site: http://bit.ly/gWUXhH.

I always liked looking at the goats and figured maybe someday that I might raise some. But after reading a wonderful book on the subject, I decided otherwise. I highly recommend Brad Kessler’s beautiful book Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese (Scribner, 2009, $24) to anyone who has dreamed of buying a farm, raising goats and making cheese. Sounds idyllic. Lyrical, in fact, which is how Kessler’s book is written: with great love and beauty. But it also exposes the terribly hard work involved.

Here he is in an online interview with Culinate magazine: http://www.culinate. com/articles/the_culinate_interview/brad_kessler.

Annette will be a presenter at the Winston County Self Help Cooperative’s fourth Annual Saving Rural America & Youth Conference Feb. 25 & 26 in Louisville, Ky. For more information: (662) 779-2400 or http://www.wcshc.com.

Here’s a great job to learn about organic (and “conventional”) farming from the bottom up, and from an expert! Bill Evans of the Mississippi Cooperative Extension Service Truck Crops Experiment Station in Copiah County is looking for two assistants: one doing lab, data and field tasks, the other mostly field tasks. Either way, it could be a great opportunity; call him if interested: (601) 892-3731. For more on the station, see: http://bit.ly/eQlpL3.

Jim PathFinder Ewing is a journalist, author, writer, editor, organic farmer and blogger. His latest book titled Conscious Food: Sustainable Growing, Spiritual Eating (Findhorn Press) is in bookstores now. Find Jim on Facebook: http://bit.ly/cuxUdc or follow him @edibleprayers or @organicwriter or visit blueskywaters.com.

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Four Season Farming

Dec. 17, 2010

Four-seasons organic farming provides some chilly lessons

By Jim PathFinder Ewing

I was hoping that we would have a mild December, so that those readers who are growing their own leafy vegetables in their 4×8-foot “Jim’s plot” would be successful into the new year.

But, alas, it’s been a hard early winter. Temps in the teens hit our patches last week and this week.

So it goes. You can never tell what the weather is going to do.

While not all of our plants have survived, many are hanging on.

Beyond low temperatures, those who practice four-seasons gardening say that it’s the average that’s more important than the high/low for winter hardy greens; and it’s the amount of light that’s more important for production.

A pioneer in the field, Eliot Coleman, writes in his book, The Winter Harvest Handbook (Chelsea Green, 2009; $29.95 – an excellent book by the way, and a great Christmas present!), that the greatest challenge to cold-weather gardeners is shorter days, not temperature.

He should know, as he and his wife grow year round at their Four Season Farm in Maine. (So, you think growing in Mississippi in winter is a challenge?)

He says, a plant that normally takes 90 days to grow to maturity in May-June will take 120 days in the cold months. Hence, the need to plant cold-hardy plants in fall, so they have good root systems. They may slow down when there’s less than 10 hours of sunlight a day, but will continue to produce down to 26 degrees uncovered and even lower under Agribon, and/or in an unheated greenhouse.

We’re in the process of equipping/planting a “cold” or “cool” greenhouse at ShooFly Farm, employing some of the methods Coleman advocates. We’ll keep you posted! In the meantime, frozen greens, anyone?

For eating your organic greens, here’s a wonderful recipe from my beautiful wife Annette:

Saag Paneer (curried greens with cheese)

Paneer (Simple Cheese)

6 cups milk

1 cup water

Half cup vinegar

Heat milk gently to simmer, not boil.

Add water and vinegar, then slowly pour it into the milk. when milk curdles (separates) completely, stop pouring.

Strain the curds in a mesh strainer lined with cheesecloth.

Let it dry for 15-20 minutes.

Curried Greens

3 tablespoons olive oil

1 medium sweet onion

2-4 cloves fresh garlic, minced

1 tablespoon fresh grated ginger

1 tablespoon fresh grated turmeric (optional, can use 1/4 teaspoon dried)

2 tablespoons sliced almonds

1 tablespoon brown mustard seeds

1/2 teaspoon chili power or curry powder

1/2 teaspoon ground coriander

A mess of mustard, turnip, spinach or other greens, chopped

Directions:

Gently fry spices and nuts in a few tablespoons of olive oil, add greens cover and cook until tender.

The paneer can be crumbled into the cooked greens before serving as is, or it can be browned in an oiled non-stick pan first.

We eat it over mixed whole grain rice, with a carrot or apple salad as a side dish.

Red honey?

A recent article in The New York Times (http://nyti.ms/fI3HpX) confirms what I noted in a previous column about the difficulty in “certifiying” bees’ honey as organic. A woman in Brooklyn, N.Y., along with others, reported her urban farm’s honey in the hives mysteriously turning bright red. A state ag inspector determined that the color was from Red Dye No. 40, presumably from the bees feeding on syrupy runoff from a local maraschino cherry factory. It goes to show: Bees will go wherever they want. The honey, by the way, was reported to taste “metallic.”

Response to Readers:

I don’t think the November elections will have much impact on U.S. farm policy; the major committees reflect commodities and regions, regardless of political party. But ag leaders are missing a growing trend of American life: Agriculture doesn’t “belong” to farmers or farm states anymore. Consumers are seeing food not as buying a commodity but as a personal, even intimate, act.

Our leaders must understand there’s a sea change of a food movement in this country demanding safety and accountability. More people are interested in where their food comes from, how it’s grown, prepared, shipped and handled, so it’s safe.

Rather than paying big farmers not to plant, the government should be paying small, local, sustainable farms to grow nutritious foods and subsidizing the price as an investment in health care. That would level the playing field with the big farms while also promoting local economies.

If we want cheap food, it must be subsidized. But we should have a greater say in how subsidies are handed out and, as a priority, promote local micro-farms and garden marketers. That’s especially true in Mississippi, where we have abundant land to devote to it, if local farms and markets were encouraged.

For those professing to support small businesses and free enterprise, this would be a healthy, sustainable way to go.

Contact Jim Ewing on Twitter @OrganicWriter or @EdiblePrayers, or Facebook: http://bit.ly/cuxUdc.