Slice up some beets, put them in a dehydrator for 4 to 6 hours, and you’ll have healthy little chips you can pack with your lunch. It’s like medicine, really, but better tasting. I love these salty, earthy chips.
This is a Dutch flat cabbage from my garden, 2015.
The first step for making sauerkraut is to chop it up.
After it’s all chopped up, add a tablespoon of salt, mix, cover lightly with a kitchen towel, and let it sit for about an hour.
Time to squeeze it, pound it, and smash it.
After a lot of squeezing, pounding, and smashing, the cabbage releases its juices.
Pack the cabbage and juice into a jar, and press the cabbage down so that the brine is covering all cabbage pieces. Cover with a lid. Check it every few days to make sure the cabbage is below the brine. In three weeks, you’ll have delicious and nutritious sauerkraut.
Mmm! Please pass the sauerkraut.
Here’s to more cabbage and Brussels sprouts in 2016!
Lunch from our garden: roasted beets and greens, squash with almond pesto, and tomato-cuke salad with raw pumpkin seeds.
Too late for the white eggplant I grew from seed, but it blossomed. Yay! I’ll try again next year.
Today’s harvest. Beets, garden cukes, lemon cukes, cherry maters, and basil.
The garden this year was better than ever. Practice and patience are key to veggie gardening. I thought my garden would look like this the first year I tried my hand at it. Little did I know it would take five years to get to this point!
Lemon cukes tower over marigolds (cukes are from seed starts, and the marigolds are a volunteer from seeds I planted three years ago).
Gotta love basil (direct sowing).
First attempt at Brussels sprouts (from seed starts).
First attempt at cabbage (from seed starts).