After a slow start to a season marked with cold, rain, and flooding, the Community Teaching Gardens have taken off, and are now in states of utter abundance. You may be surprised to find a large harvest that seems to sneak out of nowhere, seemingly overnight, a bushel of beans, a clump of cucumbers, or a zucchini the size of a baseball bat. Among these curiosities, the plants that seemed to be lagging behind the others may surge, and you may find yourself with a larger harvest that you had plans for. In times of abundance, there are many ways to preserve and share!
One of our favorite ways to share the harvest is to incorporate garden-grown items into potluck treats. At our most recent monthly potluck, several participants noted that they thought they had nothing to make, only to take a closer look at their garden and discover lots of hidden treasures. Despite common harvests of kale, cabbage, cukes and more, ingredients were incorporated in distinct and unique ways, truly demonstrating a diversity in approaches and preparations.
Some methods of preservation work better for certain fruits and vegetables than for others. High Mowing Organic Seeds has created useful guide to how to best preserve commonly grown fruits and vegetables by picking, fermenting, freezing or drying them.
Finally, the Chittenden Emergency Food Shelf is happy to accept donations of your homegrown vegetables. Conveniently located at 228 North Winooski Avenue, the food shelf is open from 9:00-4:00 Monday through Friday.
We hope you are enjoying this period of abundance! If you have a favorite pickle, preserve or ferment you’d like to share with us, we’d love to hear from you!
If you’ve visited the Community Teaching Garden at the Ethan Allen Homestead recently, you may have noticed an exceptionally good looking cabbage patch. Last week, these delightful cabbages were ready to harvest on what is always one of the most enjoyable nights of the season– Sauerkraut Night! One of the highlights of the Community Teaching Garden program is harvesting and processing food on-site in the idyllic twilight hours of the evening. Despite rain, cold, and vicious mosquitoes for this cooking adventure, the CTG students’ spirits were undampened and they produced enough sauerkraut for each student to take home two or three pints!
For many, this was their first foray into fermenting. Thankfully, it is a fairly straightforward process, and one that has been honed through various cultures over thousands of years. For our purposes, we followed a simple recipe: 1 medium cabbage and one tablespoon of salt. Students chose red, green, or mixed cabbage, and after washing the cabbage and removing any bad spots, cut it into thin ribbons. They then set to work massaging the cabbage with the salt. As they massaged the cabbage, it began to release its juices. Some students added other hard vegetables like carrots, while others added caraway seeds. After their cabbage was nice and juicy, students packed it into wide-mouth pint jars and compressed it below a cabbage leaf to help keep the kraut submerged in liquid.
Students massage cabbage
Ribbons of green cabbage
Ribbons of red cabbage
Ready to ferment!
Students were encouraged to top their sauerkraut off with a small bag of stones, a pickle pebble, or a bag of brine to to ensure the cabbage remained submerged while fermenting. By tasting their kraut every day, they could determine the level of fermentation that suited their tastes. In warm weather, a week or two is recommended! Moving the kraut to the fridge will slow the fermentation process, but not stop it completely. If more brine is needed, a simple ratio of four cups water to one tablespoon of salt does the trick.
Following these simple steps can lead to delicious results! But if you are looking for a more detailed recipe, Sandor Katz’s sauerkraut is a great place to start. Enjoy!