Jerusalem Artichokes with Sage Butter

Posted on March 3, 2012 by Josh

photo of Jerusalem Artichokes cooked in sage butter

I had heard of Jerusalem Artichokes before, but had never really thought about cooking with them until I had a bunch in my Bountiful Basket.  One of by favorite things about the baskets (besides the great price for produce) is learning to cook new things.

Jerusalem Artichokes (also known as sunchokes) are a tuber from a sunflower native to North America.  They look a lot like ginger root and I think the flavor is a mix of potato and water chestnut.  They are also a bit notorious for causing noxious emissions in some people (um… you know smelly farts).

My wife found a recipe with sage here.  I decide to change it a bit and it turned out great.

Preparation

The potential digestive issues with the sunchokes can be avoided by proper preparation.   The flatulencewhat Jerusalem arichokes look like, also called sunchokes is caused by the high inulin content of the tubers.  The inulin dissolves in hot water easily.  I followed the recommendations in Nourishing Traditions.  Simply peel the chokes and boil in water for 15 minutes, add some lemon juice during the last 5 minutes of boiling.  Drain and cut.

At this point the tubers are cooked and will not cut well in a mandolin.  I recommend a really good knife like the Wusthof Super Slicer, with a gentle sawing motion you will get perfect slices.

Gather some sage leaves.  Sage is simple to grow and hardy.  I went to the back yard and dug under the snow to gather some leaves off one of our plants.

Cooking

Heat some good quality butter to medium.  Place the sliced Jerusalem Artichokes in the hot butter.  Flip frequently until browned on both sides.

Once browned, remove the sunchokes and add the sage leaves to the butter.  The leaves will become crispy in just a minute or two.

Place the crispy sage leaves on top and pour the butter over the top.


 

Enjoy

This is simple recipe that can impress.  A great way to start off a meal.  I would omit this from a romantic dinner, however, It would be too bad if the mood was spoiled by the potential side effects.

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Sauerruben–Fermented Turnips

Posted on February 11, 2012 by Josh

image of fermented turnips

I believe I have found the perfect fermented food to go with a nice juicy steak.  Sauerruben’s flavor compliments a tasty rib eye steak perfectly.   Fermenting the turnips really brings out the horseradish like flavor of this under appreciated root vegetable.  While I love my sauerkraut, this is quickly becoming by favorite lacto-fermented vegetable.

Preparation

I found this recipe in Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, if you are going to do some fermenting – you should own this book.  It has detailed instructions for hundreds of ferments and may bring a new appreciation for the bacteria in your life.

Gather 3 to 4 pounds of turnips per quart jar.  Peel  and grate the turnips.  Sprinkle the grated turnips with sea salt as you add it to a bowl.

Ferment

By the time you’ve shredded the turnips, you should have added about one tablespoon or so of sea salt, image of turnips Mix well.  If you’d like to use less salt add a Vegetable Starter Culture. I prefer a “wild” ferment.  Meaning the bacteria on the vegetables and from my house will culture the vegetables.

Transfer to a jar.  Pack the grated turnips in as you add them.  A brine should begin to form.  Leave the about one inch of space a the top of the jar.

I like to place a small jar filled with water into the mouth of the quart jar, to hold the vegetables below the brine.  However, you can just push the turnips below the brine level and place a lid on the jar.

If the brine doesn’t cover the fermenting vegetables, just add a bit of salt water.

Let the turnips ferment at room temperature for 3 to 5 days.  Taste each day and place in the refrigerator when you enjoy the flavor.

 

Enjoy

Making your own fermented vegetables is fun and can really stretch your budget.  Buy vegetables when they are in season and less expensive – ferment them and enjoy throughout the year.  Many people notice improved digestion and gut health when eating ferments – making this a perfect addition to a paleo diet or any diet.

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Paleo Mojito

Posted on February 4, 2012 by Josh

picture of a Paleo Mojito

So you have lost weight, you feel great and your health has improved on the paleo diet.  Can you enjoy an alcoholic beverage from time to time?  Yes.  The paleo mojito is a perfect option.  Fresh mint and lime make this a refreshing drink with zero guilt.  If you do feel guilty it will disappear after you finish your second drink. Winking smile

Preparation

This is easy to make once you have the ingredients assembled.  Gather some fresh limes, fresh mint, rum (spiced is my favorite), stevia packets and club soda.

Mixing

In a glass cut a lime into quarters and place in the bottom.  On top of that place 3 to 4 sprigs of mint, rub them together to release some of the flavor.  Sprinkle 1 or 2 packets of Stevia Sweetener In The Raw on top.  Then use the Wood Cocktail Muddler to mush those together.

Add ice, a shot (or two) rum and top off with club soda.  Stir.

Enjoy

This refreshing drink is sure to please.  The rum is fermented sugar so most people can tolerate it pretty well.  I enjoyed many Mojitos on our recent trip to Mexico, but we had fresh mint and limes in our recent Bountiful Basket and much prefer the mix without the added sugar (stevia in place of sugar).  This may be one of my favorite Bountiful Basket Recipes.

We grow loads of mint outside our front door.  I think this will be a favorite drink to cool off at the end of a hot day this summer.  Plus, the kids really enjoy the virgin version of this drink.

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Fermented Salsa

Posted on February 4, 2012 by Josh

photo of Fermented Salsa

I have been steadily increasing my daily intake of fermented foods (sometimes called lacto fermented vegetables) and had been wanting to try fermenting salsa.  Fortunately my wife ordered a 20 pound box of tomatoes with our Bountiful Basket.  This salsa has a zesty tang – the flavor sits on your tongue for a few more seconds that plain salsa.  If you’ve been wanting to try your hand at fermenting, this is a great recipe to start with.

Preparation

Gather what ever you’d like in the salsa.  I used 8 peeled, seeds removed and diced tomatoes, one red onion diced, 4 cloves of garlic minced, one bunch cilantro – stems removed and chopped, one roasted chili pepper – chopped, plus the juice of one citrus fruit (I’ve used both orange and lime – either will work great).

Fermentingimage of salsa fermenting

Place all of the ingredients in a mixing bowl.  Sprinkle with one teaspoon of sea salt and at one packet of vegetable starter like Caldwell’s Vegetable Starter.  Mix well and transfer to a quart jar.

Pack the salsa in the jar releasing a natural brine.  Leave the salsa about 1 inch from the top of the jar.  Top off with a bit of salt water if the brine doesn’t cover the salsa.  Place the lid on the jar.

Leave on the counter to ferment for 3 to 6 days.  Once or twice a day, taste the salsa and push it back below the brine.  I enjoyed the flavor after about 3 or 4 days – my counter is near a heat vent so the salsa seems to ferment fast.  Place in the refrigerator once you enjoy the flavor.

Enjoy

This is so simple and the ingredients can be what every you have on hand.  Homemade salsa is one of those recipes you will probably never make the same way twice – experiment.  This is not only a tasty condiment, but is high in Vitamin C and folic acid.

If you are just getting started in vegetable fermentation I encourage you to pick up a copy of Wild Fermentation or Nourishing Traditions.  Both will get you comfortable with fermentation – so you can preserve vegetables the “old fashion” whey.

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