I just started a CSA again, and what I love about getting a produce box each week is that it makes you get creative. I get the same excitement when I am able to make a meal from my garden, and the results are always ten times better than from the grocery store. I highly recommend learning how to ferment some of your vegetables not only because it makes the food last longer and yields higher nutrients, but because it is a true healthy fast food. I’ve used this on top of eggs, sandwiches and would work well for cold pasta dishes.

 

1 Quart

  • 6-8 medium tomatoes
  • 6 cloves garlic minced
  • 1/2 onion minced
  • 1 small bunch fresh basil chopped
  • Juice of 1 lemon
  • 1 tsp oregano
  • 1 TB salt
  • 4 TB Whey*
  • 2 TB water

 

Place tomatoes in boiling water for 5 seconds each. Take out and peel. Chop and place in a quart jar. Place all other items together and mix well. Place on the counter at room temperature for 2 days with a sealed lid. After two days, place in the refrigerator.

 

*What is whey and how do I get it? Whey is the watery portion of dairy that is full of probiotics and makes fermenting easy. There are a few ways to get it. The first is to leave raw milk out on the counter until it separates, about 3-4 days. Strain the liquid from the curds and keep this in a jar in the refrigerator. The faster way is to use whole organic yogurt, goat or cow. Line a strainer with cheese cloth or a thin clean dish cloth. Place the strainer in a glass bowl so that there is some room for the whey to drip. Cover for 12-24 hours. When it is done dripping, you will have cream cheese and whey.

Print Friendly, PDF & Email