Oh my my, it's been a while since we've updated the blog. During our short Manitoba summers it feels so silly to spend any time on computers. The spring felt like a mad dash to get veggies in the ground with dreams of pickled things dancing in our heads: turnip tops, mustard greens, beans, cabbages and herbs galore. With higher temperatures we are noticing our crocks and jars are bubbling more vigorously too. As we are starting to restock our shelves with newly preserved goodies, we are coming up with inventive methods for using up the remains of last years preserves. Large fluxuations in temperature make it difficult to keep fermented food for longer than a year (especially without adequate cold storage) and every harvest season yields an abundance of new foods to put up so our spring cleaning extends to our shelves. Out with the old, in with the new!
Recently, I discovered a jar of ginger carrots made on winter solstice by a member of our crew. Throughout the winter we added them to our miso soup for a soul satisfying snack. The remaining brine (liquid) had developed an incredible flavour over the months and it became the base of my new favourite salad dressing, a perfect way to showcase fresh spring greens.
Ginger Carrot Salad dressing:
- Brine from ginger carrots (our recipe was much like this one http://phickle.com/index.php/ginger-carrot-pickles/ but we shredded our carrots)
- Hemp seed oil
- Naturally fermented soya sauce
Eat on salad topped with sunflower seeds, herbs like chervil, cilantro and chives.