Yesterday: 1) I culled shriveled kumquats from the mound I harvested last week at neighbor Daniels, then more than made up the difference with some from our two shrubs (and tossed in three limones), to meet the weight required by the recipe I use for fiery Indian-style pickles. 2) I made one batch of fennel quick pickle, flavored with orange zest, 3) I peeled and julienne-sliced one cup of fresh turmeric root, then made one batch of turmeric pickle (a favorite). So far today: I processed a second cup of fresh turmeric root and made another batch of pickle. Ahead today: 1) I will halve and quarter the kumquats and limones respectively and will toss them in salt, in preparation for pickling them next week. 2) I will make a huge batch of cilantro-pepita sauce for dribbling / dousing, as a way of catching up with the over-abundance of the herb from the last three CSA deliveries. (Oops!) Tomorrow and/or Friday: I will get help hopefully from some kindly Silver Lake Time Bank member in julienne-slicing carrots and daikon for lacto-fermenting (see above remark about CSA deliveries); in peeling and shredding ginger for pickles and to cook in honey; in pickling satsumas (Imagine!); in making any one of three chutneys, using tamarind pulp I bought the other day at India Sweets & Spices. If I ever retire, it wont be for years and years and years. Nevertheless, Ive started practicing already. https://youtube/watch?v=yYey8ntlK_E
Posted on: Wed, 14 Jan 2015 21:38:54 +0000