Category Archives: Products

Winter 2015 update: New ferments!

I’ve been focusing much on my own health and healing from lifelong auto-immune disease, and as a result the fermentation project has fallen by the wayside for a year.  I simply did not have the capacity, for most this year, to jar the remaining sauerchi in the crocks, let alone process new batches.

On a related note, I no longer have regular internet access, so cannot provide regular updates.  Contact me via phone (msg or txt) for a more immediate response (see menu link below for #).  Contact me via facebook or email only if you can wait one to two weeks!

My recovery is going well, though, and this winter, with the help of a dear friend, I was able to push and take care of the last remaining batches, which brings us to…

New ferments available!

Caiti and I just jarred almost 28 gallons of sauerchi, all well-aged and mellowed, like a fine wine or cheese. You can see what’s available in the menu: Menu_122815 and below.  Please contact me via phone (see menu link for #) for inventory confirmation.

Cold and Ready (limited stock)

## contact us to confirm current inventory ##

Main Ingredient

(*farm sourced)

Pesto

(*farm-sourced)

Farm Source(s)

*white cabbage, *daikon greens

*radish root, *carrot, garlic

[HG]

*lacinato kale

onion, *apple, *garlic

[HG]

*eggplant

onion, *cilantro, cinnamon, turmeric, cumin

[MIG]

*shredded yellow and green summer squash

onion, *basil, ground mustard

[FOH][MIG]

*hothouse cucumbers

*carrots, *dandelion (roots and greens), *elephant garlic, mustard seed, *veggie brine

[HG][FOH]

*broccoli, *carrots

onion, *cilantro, ginger, cumin, turmeric, cinnamon, chili powder

[MIG]

*red cabbage, *red beets

cranberries (fresh and dried / sweetened; non-organic), *parsley, ginger

[MIG]

*red beets, *red cabbage

*dill, onion, *elephant garlic, mustard seed

[MIG][HG]

*red cabbage, *red beets

onion, *basil, ginger

[MIG]

*white cabbage, *heirloom beets, *carrot

onion, *cilantro, mustard, turmeric, cinnamon

[MIG]

Coming Soon Cold and Ready (new stock!)

Main Ingredient

(*farm sourced)

Pesto

(*farm-sourced)

Farm Source(s) Crock Size

*red cabbage

cranberries (fresh and dried / sweetened; non-organic), onion, *carrot, ginger

[MIG]

5 liter

*savoy and *nappa cabbage

*radish, *carrot, onion, ginger, *rosemary [note: this is a really strong ferment, like a very stinky cheese]

[MIG][HG]

3 gal

*red cabbage and *fennel bulbs

*fennel (fronds and seeds), onion, ginger and turmeric

[MIG][HG]

3 gal

*red cabbage

onion, ginger and garlic

[MIG]

5 liter

*carrots

onion, *carrot sprouts, ginger, garlic, *rosemary

[MIG][HG]

3 gal

*carrots

onion, *carrot sprouts, ginger

[MIG]

3 gal

*chioggia beets

onion, *elephant garlic, *sage, *rosemary, *fennel

[MIG][HG]

20 liter

*golden beets

onion, mustard, turmeric

[MIG]

20 liter

*delicata squash

*carrot, ginger, cinnamon, nutmeg, mace, clove

[MIG]

20 liter

In the Crocks

Main Ingredient

(*farm sourced)

Pesto

(*farm-sourced)

Farm Source(s) Crock Size

*Heirloom cabbage

Dried blueberries, chocolate mint, lemon balm

[HG]

5 liter

*apple and onion

[This is a long-fermented apple ketchup]

[HG]

3 gal

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A Day at the Market

Narrative

To bed at 2am after a long day.  Up at 6:30am.  Load up coolers, load up car.  Pick up partner in crime (so to speak).  Arrive at the Salem Public Market slightly before 8am.  Set up the display by 8:30am, which turned into a very nice rainbow fo colors.  Chatted with other vendors and learned a lot.  Sampled about three pints worth of Sauerchi between 9am and 1pm.  Said hi to dozens of people.  Helped make several sales for the Salem Food Co-op.  Bartered with other vendors.  Drank too much coffee.  Returned wired.  Put everything away.  Todo list followup.  CRASH.

Quotes

The most memorable quotes from the day…a very engratiating and humbling reception!

(after first bite) Wow…oh my God!

You should be here every week.  You’ll be here next week, right?

[Do you want a receipt?]  No, I want a spoon!

I didn’t think I liked pickles for 49 years!

Pictures

With Saueressen, you can eat the rainbow for all the health benefits it entails.  No food coloring added — it’s all from the ingredients themselves!  As flavorful as they are colorful, too!

Products and Labels and Tastings, oh my!

Summary: New menu, new products available, new labels and some scheduled appearances at the Salem Public Market courtesy of the Salem Food Cooperative.

My next announcement will probably concern opening my own online marketplace using the Open Food Source software.  Salem Food Cooperative is following suit, and they will have a similar announcement.  In the mean time, if you are interested in trying or buying, please email me.

Product Tastings

I will be at the Salem Public Market on Saturdays dong tastings and helping out the Food Cooperative wherever I’m able.  I will have extra on-hand for those who wish to take some home with them.

Current Menu

December 02, 2014 (you can find it via the navigation menu on the website)

Some of the veggies available

Final labels for the available products

Sauerchi Recipe: Using Fennel in the Ferment

Fennel has wonderful versatility.  It provides a delicate and subtle anise-like sweetness, and every part of the plant has culinary use:  The root/bulb, stalks, fronds, flowers and seeds all have a role to play in fennel recipes.

In general, I find that the sugar-content and tenderness of fennel decreases as you go higher on the plant, while the anise-like sweet-spice flavor increases from bottom to top.  To me, this generally means

“use the bulb and lower, tender and younger stalks like a vegetable; use the higher stalks, fronds, flowers and seeds like herbs and spices”

Recently, I applied this principle using the Saueressen Process to create a fennel-spiced Sauerchi.  I used about a 1:2 or 1:3 ratio of fennel to red cabbage by weight.  I chose turmeric due to its subtle earthy flavor to complement and enhance the fennel without overpowering fennel’s relatively delicate flavor.  I relied mostly on the fennel for the pesto, using just enough onion to smooth out the texture.

Recipe:  Fennel-Turmeric Sauerchi

  1. Brine the base ingredients:
    1. Shred and salt the red cabbage to prep it for the self-brine.
    2. Separate out the fennel bulb from the rest of the plant.  Shred it like you would cabbage, and mix it with the cabbage.
    3. Cover, weight and self-brine the fennel bulb-cabbage mixture for 24-48 hours, until the salt seems equally distributed throughout the brine.
  2. Sometime after step #1 above and #3 below, make the fennel pesto:
    1. Chop the fennel stalks and fronds perpendicular to the grain (so you don’t get something stringy and fibrous) into small chunks, no longer than 1″ (the shorter the better).
    2. Food process a generous amount of fennel seed with an onion base.   The onion provides additional sweetness and protection for the ferment, and it improves the texture of the pesto.
    3. Add the chopped fennel fronds and stalks to the onion-seed mixture and continue processing into a thick paste.
    4. Mix with turmeric, cover and set aside.
  3. Drain the brine from the base ingredients, mix with the pesto, and crock the Sauerchi.

While I never know how something’s going to turn out, I always strive to produce amazing flavors and combinations on the way in.  My first thought in tasting this recipe was, “I don’t want to share this with others!”  Always a good sign.  I should have approximately three gallons of this recipe available this winter.  And, yes, I plan to share it with others!

Saueressen in a nutshell

On request from Minto Island Growers, I made up a quick one-page info sheet that has the basics of Saueressen — what we do, how, and where we’re headed in the future.

You can preview it here: public_infosheet

Please let us know whether this helps answer questions you or others have about Saueressen.  Feedback always welcome!  Contact us

Fall 2014 Menu — September

Fall 2014 Menu_092714

Key

*organic-practice farm-fresh ingredient

FOH = Fields of Hope Farm; MIG = Minto Island Growers; HG = Home Garden

Cold and Ready

Garlic Lovers’ Kraut [HG] *white cabbage, *daikon greens. Pesto: *radish root, *carrot, garlic

KaleChi [HG] *kale. Pesto: onion, apple, garlic

Coming Soon

HotHouse Pickles [HG] *hothouse cucumbers, *carrots, *dandelion (roots and greens). Spice Mix: *elephant garlic, mustard seed, FOH veggie brine

basil-mustard squash

basil-mustard squash

ZucchiniChi [FOH] *shredded yellow and green summer squash. Pesto: onion, MIG basil, ground mustard

cranberry sauce

cranberry sauce

Thanksgiving Cranberry Kraut #1 [HG] *white cabbage. Pesto: onion, cranberries (fresh and dried / sweetened; non-organic)

Several flavors of vinegars

In the Crocks

Basil-Ginger Beets and Cabbage

Basil-Ginger Beets and Cabbage

Basil-Ginger Beets [MIG] *red cabbage, *red beets. Pesto: onion, *basil, ginger

Dilly Beets [MIG] *red beets, *red cabbage. Pesto: *dill, onion, HG elephant garlic, mustard seed

Indian Cabbage [MIG] *white cabbage, *heirloom beets, *carrot. Pesto: onion, *cilantro, mustard, turmeric, cinnamon

Indian Broccoli [MIG] *broccoli, *carrots. Pesto: onion, *cilantro, ginger, cumin, turmeric, cinnamon, chile powder

Apple Catsup [HG] *apple, onion. Spice mix: TBA — likely rosemary, cinnamon, clove

Indian Eggplant

Indian Eggplant

Indian Eggplant [MIG] *eggplant. Pesto: onion, *cilantro, cinnamon, turmeric, cumin

Thanksgiving Cranberry Kraut #2 [MIG] *Red cabbage, *red beets. Pesto: cranberries (fresh and dried / sweetened; non-organic), *parsley, ginger

Rosemary-Ginger Carrots, Beets and Cabbage (CBC)

Rosemary-Ginger Carrots, Beets and Cabbage (CBC)

CBCChi [MIG] *white cabbage, *heirloom beets, *carrot. Pesto: ginger, HG rosemary, cinnamon

Balsamic-style vinegars