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 What's Fermenting at Your House?
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ceejay48
Farmgirl Legend/Schoolmarm/Sharpshooter

13305 Posts

CeeJay (CJ)
Dolores Colorado
USA
13305 Posts

Posted - Aug 20 2016 :  06:34:20 AM  Show Profile  Send ceejay48 a Yahoo! Message  Reply with Quote
Darlene,
I have lots of kale too and also freeze it. This past week, for the first time, I made kale chips and they are good. So, I'll be doing that again with the fresh kale.
CJ

..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 20 2016 :  09:06:32 AM  Show Profile  Reply with Quote
Kale is my favorite green. I dry it for soups and beans.

New Mexico Hatch mild peppers were on sale this week so I will try my hand at fermenting them. The super large ones will have to be sliced because they are taller than qt jars, but the 3-4" ones I will leave whole.

Will ferment them in Ball's green wide mouth qt jars with fresh rosemary, thyme, and garlic. Should make for a pretty jar. Ball is having a sale and I ordered wooden tags. I like to play when I am in the kitchen and that calls for all sorts of toys.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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Christy925
True Blue Farmgirl

476 Posts

Christy
Midland Michigan
USA
476 Posts

Posted - Aug 21 2016 :  4:29:53 PM  Show Profile  Reply with Quote
NTS: look for second refrigerator :)

Farmgirl Sister #2315
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 27 2016 :  08:20:47 AM  Show Profile  Reply with Quote
Today I am starting a new batch of green beans. I trashed the first batch because of mold. The book says to skim the mold off. I'm a novice at fermenting so the idea of skimming off mold is something I'm not ready for and may never be.

For the new batch I am using a wide mouth qt mason jar rather than a crock. I want to see what's going on. Herbs added are garlic, fresh lemon grass, fresh thyme, and red pepper flakes.

I will taste the Hatch peppers tomorrow and see how they are coming along. The cauliflower and cucumbers I have eaten on sandwiches and they are so good.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Aug 27 2016 :  10:55:00 AM  Show Profile  Reply with Quote
Also brine fermenting 12oz jar of snack size tomatoes with fresh Mexican marigold (substitute for French tarragon), garlic, and chives.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 02 2016 :  08:02:10 AM  Show Profile  Reply with Quote
All of the fermenting is coming along. Some will go into the refrigerator today.

Starting a qt of Brussel spouts with rosemary and sour dough bread on top. I top all my fermenting with bread. It helps to keep the veggies under the brine and I think it adds to the flavor. I use deli bread and so far none has turned to mush.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 04 2016 :  08:32:10 AM  Show Profile  Reply with Quote
This morning I finally got around to tasting all fermenting veggies on the counter. The green beans, snack tomatoes, and 2 qts of Hatch peppers were all tasty and ready to go into the fridge. I didn't taste the Brussel spouts ~ let them stew a couple of more days on the counter before I taste them.



Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 06 2016 :  10:30:29 AM  Show Profile  Reply with Quote
My sister gave me a head of cabbage she didn't want to cook so I will make sauerkraut sometime this week. Will flavor with fresh rosemary & thyme.

Tomorrow I will buy snack tomatoes to ferment. I plan to keep some on hand ready to eat and another jar fermenting. I really like them.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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MaryJane
Queen Bee

12892 Posts

MaryJane
Moscow Idaho
USA
12892 Posts

Posted - Sep 06 2016 :  11:43:20 AM  Show Profile  Reply with Quote
What fun ideas for fermenting! I probably eat sauerkraut at least once every day because a spoonful always goes in my salad. Or on baked potatoes slathered in butter or mixed in with a hard-boiled egg to form a dip for crackers, etc. You get the idea:)

MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 06 2016 :  12:20:47 PM  Show Profile  Reply with Quote
MaryJane do you find a little bit of fermented food with each meal helps with digestion and satisfies the appetite? I do.

I'll have to try my sauerkraut on a baked potato when it is ready to eat.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 08 2016 :  05:15:45 AM  Show Profile  Reply with Quote
Keeping an eye on the Brussel spouts. Some of the outer leaves are turning dark. May have to trash this batch and start over. If I do I will chop them and see if that works better.

Snack size tomatoes are on sale - buy 1 pkg get one for a penny. I bought two and will start them today.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 08 2016 :  05:21:09 AM  Show Profile  Reply with Quote
Forgot to add starting my first batch of ACV. Drying apples for pie & cake so I can use the peelings and core for ACV.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 18 2016 :  07:21:26 AM  Show Profile  Reply with Quote
Starting another jar of ACV from 3 lbs peels/cores from drying apples

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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Kiltie Girl
True Blue Farmgirl

68 Posts

Jennifer
Bay City MI
USA
68 Posts

Posted - Sep 19 2016 :  4:30:41 PM  Show Profile  Reply with Quote
quote:
Originally posted by YellowRose

Starting another jar of ACV from 3 lbs peels/cores from drying apples


I am starting a batch of ACV tonight or tomorrow also. I've never done it before so I'm a bit nervous though!

***********************
Jenn

Farmgirl Sister #7120

"Leave room in your garden for the fairies to dance."
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 19 2016 :  6:55:26 PM  Show Profile  Reply with Quote
Jenn, good luck with your ACV. Remember it has to have a way to vent. I forgot that with this batch and when I checked on it after about three days it spewed all over the counter.

I bought another three lb bag of apples to dry so I will have more parings for ACV. Surely one of the jars will make.

I found out today my dog, Annie, likes dried apples so I will drying them for doggy treats.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 22 2016 :  03:02:13 AM  Show Profile  Reply with Quote
Bought a pineapple that will be ripe in a couple of days. Will use peelings and core for pineapple vinegar. Un-like other vinegars it will last only two weeks in fridge.

2 pints of snack size tomatoes - my favorite thing to ferment

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Sep 26 2016 :  08:36:03 AM  Show Profile  Reply with Quote
I started the pineapple vinegar this morning. The recipe called for fresh or dried oregano and red pepper flakes. I used fresh oregano and cut the red pepper flakes to 1/4 tsp instead of 1/2 tsp. The oregano and red pepper flakes got me wondering if pineapple vinegar originated in Mexico or another country that likes their hot chilies.



Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 08 2016 :  11:17:00 AM  Show Profile  Reply with Quote
I bottled the pineapple vinegar and it's in the fridge. It has a delicate flavoring so I will use it in something that won't over power the flavor. It will keep for two weeks in fridge. Will post how I use it.

Yesterday I started fermenting 1 and 3/4 qts of relish. Made it with green tomatoes, cucumber, zucchini, radishes, red bell pepper, a little red pepper flakes, and fresh rosemary.

I had fermented snack tomatoes for lunch. Never tire of them.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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Ninibini
True Blue Farmgirl

7005 Posts

Nini
Pennsylvania
USA
7005 Posts

Posted - Oct 09 2016 :  07:43:03 AM  Show Profile  Reply with Quote
Oh, Sara! That pineapple vinegar sounds WONDERFUL! I am a pineapple-aholic!!! LOL!! I actually made peach peel vinegar this summer - it is wonderful! Refreshing, light... I actually tempered it by heating it before bottling it, and now it is prettily stored in bottles on my shelves! Next year I really want to try making apple cider vinegar again. Last year I tried, and it did work, but it also had a funny taste. What I learned with the peach peel vinegar is not to set a time limit for fermentation. The recipe said it would take 4 - 6 weeks, but I let it keep fermenting for almost 8 weeks before it was peach-perfect!

I was also very bummed because I fermented homemade sauerkraut in a half-gallon mason jar this year instead of using my crock (which was already in use, making the vinegar!). For some reason, the top became very slimy, and from mid- to bottom of the jar, the sauerkraut smelled sauerkraut-y, but it had a funny taste. I'm not so sure that it was because I used a jar instead of a crock, though. I was interrupted when measuring out my salt, and I think I put too much in when preparing the cabbage for fermenting. :( Thankfully, we still have a few nice sized cabbages growing out in the garden, so as soon as they're ready, I'll be able to make a new batch. But man, what a bummer to have all that organic goodness go to waste!

Sara, how do you ferment tomatoes? That sounds yummy! So does your relish - how cool!!! I'm definitely going to try your lemons, too! Thank you!!!

Hugs -

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!


Edited by - Ninibini on Oct 09 2016 07:43:38 AM
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 09 2016 :  08:26:52 AM  Show Profile  Reply with Quote
Nini, I use snack size tomatoes and ferment in qt wide mouth jars. Two Tsp salt to one qt non-chlorine water - I use spring water. Fresh herbs add to the flavor. Ferment on counter for several days or until you think fermentation is finished and put in fridge.

My last batch I think I put into the fridge too soon because it's not as fizzy as the others I have made. My experience with fermenting is that it's still hit and miss for me. I think of my kitchen as a class room and I am continually learning - mostly by my mistakes. Books teach me how, but only by doing and doing again do I really learn.

I don't have a cellar or room in pantry to keep jars of fermenting veggies so I keep them on the kitchen counter. To keep light off the jars I cover with tea towels.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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Ninibini
True Blue Farmgirl

7005 Posts

Nini
Pennsylvania
USA
7005 Posts

Posted - Oct 09 2016 :  2:37:10 PM  Show Profile  Reply with Quote
Well that sounds easy enough, Sara! I will have to try that! YUM! Thank you!

You're absolutely right... there's much to be said for experience over "book smarts," huh? ;)

Hugs -

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

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gramadinah
True Blue Farmgirl

3455 Posts

Diana
Orofino ID
USA
3455 Posts

Posted - Oct 09 2016 :  4:22:44 PM  Show Profile  Reply with Quote
My garden /slash cabbage was so bad my sour kraut did not even go right.


Diana

Farmgirl Sister #273
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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 09 2016 :  4:36:01 PM  Show Profile  Reply with Quote
I'm sorry Diana that all your hard work didn't pan out for you this year.

I roasted an acorn squash for supper. Cut it in bite size pieces and added pineapple vinegar, real maple syrup, S&P, and red pepper flakes. One word - yummy!!! and it didn't even need butter. A hint of pineapple and maple flavor complimented the acorn squash.

Wonder how I will use the pineapple vinegar next.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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Ninibini
True Blue Farmgirl

7005 Posts

Nini
Pennsylvania
USA
7005 Posts

Posted - Oct 10 2016 :  10:29:10 PM  Show Profile  Reply with Quote
Such a bummer, Diana! I feel for you! Next year... next year! :)

Yummmm! Acorn squash! One of my favorites! Love how you made it, Sara! :)

I am wondering... I picked a whole bunch of green cherry tomatoes today because we might get a frost tonight. Sara, do you think I can ferment them? Or should I wait until they ripen? And how would I use them? In cooking? On sandwiches??? I really think I'm going to try them!

Hugs -

Nini

Farmgirl Sister #1974

God gave us two hands... one to help ourselves, and one to help others!

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YellowRose
True Blue Farmgirl

3965 Posts

Sara
Paris TX
USA
3965 Posts

Posted - Oct 11 2016 :  05:38:41 AM  Show Profile  Reply with Quote
Nina, the cherry tomatoes should work. You may want to stick them with a sterilized needle in several places. I read in one book to do that but the others didn't mentioned it so I haven't done it. With the smaller tomatoes they don't seem to need it.

I have eaten them on sandwiches or along side other foods which tomatoes usually go. Once you taste them you won't have a problem figuring out how to use them. The water turns into a mild vinegar. Haven't used the vinegar yet but I should. Probably would be good in cooking.

Sara~~~ FarmGirl Sister #6034 8/25/14
FarmGirl of the Month Sept 2015.

Lord put your arm around my shoulders and your hand over my mouth.
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