So far this week we’ve shared about foraging for garlic mustard and shared an odd fermentation recipe for a combination of the roots and leaves. The roots were frustrating to process (specifically to chop, grate or blend into small pieces without having the texture of wood chips) so we hanged techniques:
Pur fruit in clean jars. Cover in alcohol. Taste a small amount each day. Strain fruit when done. Eat fruit (at night when the car is put away and you`re ok with a tipple of trouble). Close jar and seal in dark, cool place.
Infusions are that simple.
When I do large amounts of preserving, it`s nice to do a few simple infusions. They`re super easy, don`t take a lot of time and can yield amazing results. They also provide an ingredient that can then be used for other preserving, such as the sam in this post.
Preserving doesn’t have to be a lot of work – it can, and often should be, very little work.
Our ancestors didn’t have 8-day work weeks, more time in the day or less to worry about – many had to focus on surviving. Time was as much a currency then as it is now although we’ve forgotten many of the techniques that they used to prepare awesome tasting food in moments and we claim we don’t have the time. We have 3 options – create longer days, eat sub-standard food (taste and health) or bring back some easy ‘tricks’ from the past. That’s an easy choice from my perspective.
It’s not unusual for me to cook, eat or shop for food in my dreams. The flavor is lacking – but so are the calories.
I recently had a detailed dream about infusing vodka with beef jerky. It looked something like this:
Our Rumtopf is coming along! It`s also well overdue that we have a post with something pretty and not just blah blah blah.
Rumtoppf is easy to make – get some fruit, wash and clean. Peel fruit that are peel-able (like peaches, not like berries) and place in a bowl with sugar. The sugar should weigh 50% of the fruit. Leave for an hour or overnight (this is called `plumping`and gets the juices flowing in the fruit). Cover with rum and repeat. Store in a dark place and serve 3 months after last fruit have done for the dip.
Blueberries, raspberries and blackberries getting plump:
We love requests and questions. Coming up with new topics every day (we have now passed 600 days of daily updates without missing a singe one) can really stretch the brain and sometimes takes longer than actually writing the article. A question is a gift – saves some time and makes that days post a little more fun knowing we may be helping someone. [Read more...]