Kimchi, Fermented Root Vegetables, recipe adapted from Katz, S.E. (2003). Wild Fermentation:
When a variety of radishes, turnips, and cabbages come into season, it’s time to preserve the fall vegetables by fermentation. Fresh black radish so hot in the mouth mellows when fermented, not to mention the health giving qualities fermentation gives us.
Makes up to 4 quarts
1 pound Napa cabbage, chopped finely
Daikon radishes, thinly sliced
(mandolin is helpful)
Black radishes, thinly sliced
3 carrots, thinly sliced
Bunch of kale, bock choy, finely chopped
3-6 garlic, finely chopped
3 Tablespoons grated fresh ginger
Cayenne, seeded & chopped
Mix a brine of 4 cups water and 4 tablespoons salt and
heat to dissolve salt, stir & cool.
Place chopped vegetables in ceramic container and mix
the vegetables with your hands. Add the chopped garlic,
ginger and cayenne and mix into the vegetables. Pour
cooled brine over vegetables and press down, so that the
brine covers the vegetables.
The next day you can drain the brine, taste for saltiness
and place the vegetables back into the ceramic container..
Press down until the brine rises over the vegetables. You
can add the brine if more is needed. Use the rest of the
brine to fill up a plastic ziplock bag.. You may add more
brine to the plastic bag. Fit the bag over the vegetables
to keep the vegetables submerged. Place ceramic container
in a cool place like the basement.
In a week, taste the vegetables for saltiness and crispness.
When mixture is sufficiently fermented, place mixture
into glass containers and put in the refrigerator to stop
the fermentation process.
Making owl cookies is a fall tradition started when my daughter was a baby. I’ve changed the recipe over the years, switching to maple sugar, butter & almond butter to make them more flavorful and healthy.
Owl Maple Sugar Cookies
2/3 cup butter [151 grams]
1 cup maple sugar [217 grams]
1 teaspoon vanilla
1 cup crunchy almond butter [285 grams]
1 1/3 cup all purpose flour [160 grams]
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus oatmeal [100 grams]
2 ounces bittersweet chocolate
Bittersweet chocolate pieces
Combine butter & sugar in a heavy, duty mixer fitted with a paddle attachment & mix until creamy. Add egg, vanilla & almond butter; blend thoroughly. Sift flour, oatmeal, baking powder and salt together. Add to creamed mixture, & blend well. Divide dough in half. Shape one half to form a roll 8” long. Add melted chocolate to remaining dough and mix to blend. Pat chocolate dough on parchment paper, forming an 8” square or twice the width of your roll. Place roll on chocolate dough square and press chocolate dough around the roll until it is completely covered except for the ends. Wrap with parchment paper. Do not refrigerate dough; room temperature allows the dough to be more pliable. Cut into 1/4” slices, (pastry scraper works well) alternating the position of the roll to maintain the rounded shape. Place each cookie on baking sheet lined with parchment paper. Pinch chocolate dough to form two ears. Use chocolate chips for the eyes, and press a cashew in the middle for the owl’s beak. Bake in preheated 350˚ for 12–15 minutes.
Honey -Thyme Ice Cream, The Cook and the Gardener, Amanda Hesser
2 cups milk
2 cups heavy cream
1/2 cup honey (168 grams)
5 egg yolks
16 plus sprigs thyme
Fill bottom pan of double boiler with an inch of water and bring to boil. Lower the heat to medium and place the upper pan on top. Add the milk, cup of the cream, the honey, add the egg yolks, and stir constantly until the mixture is thick enough to coat a spoon, 10 to 15 minutes (or when temperature reaches 175º F.) Remove from the heat, add the thyme sprigs, cover and infuse for 10 minutes.
Strain into a bowl, add the remaining (cold) cup of cream, and mix well. Let cool completely, then pour into your ice cream maker and follow the manufacturer’s instructions.