Sourdough Discard, Math, and Crackers

Sourdough is trending in a big way:

Here are some thoughts that helped me get my head around the life cycle of sourdough starters.

Covid Cabbage

…also known as sauerkraut.

One of the simplest and most universal ferments.

All of a sudden, buying vegetables is not a sure thing. So gather ye cabbages while ye may…and ferment them!

To topic of sauerkraut has been beaten to death, but I can add some advice on jar selection.

Here goes:

The Iconic Pickle

When you say "pickle" in the United States, people assume you mean "pickled cucumber".

It is the iconic pickled food.

Across the world, people enjoy pickled cucumbers in a variety of styles, from crisp and slightly tart to mouth-puckeringly sour; from the microcucumbers of South America and the diminutive cornichons of France to the fat deli cucumbers of New York City.

They can be eaten as a side, sliced and put on a sandwich, or chopped up and added to sauces (relish, tartar, gribiche). They can be the foundation of soups (popular in Eastern Europe). They can be deep-fried.

Their brine can be taken as a health tonic.

Pickling cucumbers prolongs their useful life, potentially a lot, while increasing their deliciousness and nutritiousness.

Here's how I make my pickles.

This recipe yields a mild, not-too-sour pickle, crunchy and maybe even a bit effervescent.

(If you're curious about the difference between "pickled" and "fermented", see the last part of this post!)

Backyard Foraging: Nasturtiums

Special guest blogger Carol Emert talks about nasturtiums!

April 2020

Nasturtiums have been growing in wild abundance in my backyard for years, but I’ve never taken full advantage of them until Covid-19 started gobsmacking my usual notions about our food supply.

As the Bay Area’s incidence curve climbs, my family’s Trader Joe’s habit has come to a screeching halt. Instead, we’re sequestered at home, thinking a lot about minimizing waste and doing more with what exists within the bounds of our house and gardens in Oakland, California.

For this morning’s omelet, I found myself with none of the traditional cooking greens and had no choice but to put nasturtium greens to the test. I’ve long used nasturtium flowers as garnish, and occasionally added the greens as a flavorful supplement to salad. But I’d always considered nasturtiums an intense, peppery novelty -- not a vegetable.

Brew Yer Own Part 2

Here are some photos as a follow-up to my Brew Yer Own post from a few days ago!

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