Hello everyone!
Thanks to all of you for a super smooth first pick-up last week. It was great to see all of your smiling faces!I had a couple folks asking for new ideas for radishes, so I’m including a super simple way to ferment them . Fermenting food is a great way to store excess food during the peak summer months and it is incredibly nourishing for your body. During fermentation, microorganisms convert the sugars and starch in the vegetables into lactic acids. This transformation of sugars and starches enhances the natural, beneficial bacteria, or probiotics, in the vegetables.Speaking of fermenting, Mancos Valley CSA’s fermented food creator Gretchen Groenke is hosting a how-to class on fermenting on June 28th from 4-6 PM at the Grange in Mancos. She has offered a $5 discount to all Mancos Valley CSA members. Gretchen is passionate about food in general and especially fermented foods and is a great teacher. To sign up for the class, email her at ggroenke@gmail.com.
Basic Radish Ferment
Wash one wide mouth pint jar.
Slice up radishes, a few cloves of garlic and a tablespoon or so of ginger.
Mix two cups water with 1-2 tbs of salt, creating a brine
Pack radishes, garlic and giner into pint jar.
Pour brine over radishes, making sure the veggies are completely submerged.
Cover the jar with cheese cloth or a coffee filter. If you want to completely seal the jar with a lid, make sure to burp it daily.
Let the radishes sit at room temperature for 5-7 days, or until they are a sour level that you prefer. Place a firm lid on and refrigerate. Enjoy!
Your bounty for this week includes:
Lettuce Mix
Braising Mix -see below for recipes
Spinach
Beets
Carrots
Garlic Scapes
Microgreens
Radishes
As always, if you have any questions or concerns we are always available at mancosvalleycsa@gmail.com or (970) 387-8486.
With dedication,
Kellie Pettyjohn |
Wily Carrot 