One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
A gorgeous bunch of carrots is such a gift!
Now – don’t waste those greens. This soup is delicious and the greens are a great addition. You can use the remaining greens to make pesto, which would be nice as a garnish for this soup.
In some years we’ve received small jars of sorghum in our boxes. This recipe works with sorghum, or honey, or agave, or maple syrup, or any other sweetener you prefer. Are you buying the gorgeous fresh ginger now available at every local farmers market? If not, what are you waiting for? this recipe was in Bon Appetit ages ago.
From Jarrett Stieber as demonstrated at Freedom Farmers Market, with all his notes. A nice first course for a bigger meal, or a delicious meal all of itself. And easy.
This recipe from Mark Bittman’s “VB6” (Vegan Before 6) book. Here’s what he says about it:
“Here, you concentrate the sweetness of carrots by slow-roasting them until they’re essentially dehydrated. The resulting “candy” is slightly chewy and slightly crisp—the perfect healthy snack to eat alone, or as a vehicle for dips.
You can use this technique on virtually any vegetable, alone or in combination. Thinly sliced fennel bulbs, beets, parsnips, celery root, and turnips all work great, as will cauliflower or broccoli florets. All will take somewhere between 2½ and 3 hours, depending on the cut and how dry the vegetables were to begin with. If you want something crunchy and salty, try the variation. If you have the pans and oven space, make at least a double batch, using an assortment of vegetables. Store in an airtight container in the fridge for up to a week.”
So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.
Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.
I have no idea where I first saw this recipe, but it works with all kinds of spices (skip the cumin, swap something else if you prefer) and makes a delicious topping for a platter of lentils or rice as a vegan entrée or side dish. I like the plan of cooking the carrots roasted at first, then uncovering so they can brown. Otherwise, my roasted carrots tend to end up looking pretty brown and shriveled before they’re tender all the way through. With the addition of all the honey, herbs, etc. this works well for carrots that may be a little less than perfectly sweet.
This is a recipe from the late, lamented Dunwoody Green Market. Pick up fresh turmeric from the Morningside or Peachtree Road farmers markets (where you can also pick up some of Riverview’s pork for dinner) and really make dinner a local feast.