Wonderful dry hot weather..Healthy Fermenting this week

As we are not likely to get any rain or damp weather for many weeks I am now preparing a week of glorious fermenting.
I have begun making some rejuvelak, I use own sprouted rye berries ( takes 4 days of rinsing and draining, for them to sprout to size I like) and soak them and allow to ferment, for about 3 days in triple filtered water...it makes a wonderful dairy-free probiotic..which helps to neutralize stomach acid and aid to restoring the flora and fauna of the intestines ( great for anyone who is dairy-fee, I also add dried spiralina to my drink)

all above photos, the  sourdough starter ingredients

I am also making a new sour dough starter ( my present one is 7yrs old and was made from some own grown apples but I want to make another one to share with friend's) from some organic wild plums from a friend's house in Venice CA..I have posted some photos and you can see the "bloom" on the fruit that is usually lost in the large scale market fruits ( which tend to be washed as soon as they are picked).
Just put equal parts of flour ( any flour) and filtered water in a large jug/glass jar  add some of the fresh fruit ( don't wash or cut it up), cover it with a porus cloth ( I use paper towel secured with  rubber band), leave in a warm and air flowing place and every day stir it well, after about a week the yeast will have developed, strain out the fruit then feed the starter for about 3 days with fresh water and flour..then use for bread or waffle making...as I do every Sunday night.

These 2 rye berries fermenting( for 3 days) in filtered water, for the rejuvelak

Also when the rejuvealk is ready, I am going to make some nut cheese ...ferment some soaked ( soak overnight in filtered water, drain and add to rejuvelak), raw cashews, sunflower seeds or almonds for 3 days ..stirring, then blend with garlic, and nutritional yeast, turmeric and tamari ( wheat free soy sauce)..dehydrate for about 4 hours or overnight.( in a 200f oven with the door open)..then it is ready to slice/spread for  great salads and sandwiches..honestly apart from it not melting in any cooked dishes, the flavor is a great alternative to dairy cheese.

Naturally fermented foods when done correctly  (kept covered and prepared under hygienic conditions) it helps the immune system,  and have been used for thousands of years in promoting well being..don't be scared..

The recent winds and squirrels have caused a friend's Sta Rosa plum tree to lose most if it's fruit, in England we call this "windfall"...I have poached some  of the very red plums with red wine and cinnamon and will freeze this & use this as a base for sweet sauces and chutney ( with some of my own grown green tomatoes) later in the year...

the poached plums in red wine and cinnamon

own grown this month

July 2nd Order's Up!..photos

Cucumber & lemon soup

Tomato with coconut cream and chopped plum tomatoes and fresh basil

side view of tomato soup

side view of cucumber-lemon soup

these 2 potato salad with fennel, mint, lime and peas..above fully dressed

The mixed greens (Curly Kale & Collards) above blanched, below, chopped, sauteed with garlic and green stuffed olives

Tomato-potato gratin with cheese

these 2 potato-tomato gratin no cheese, with pesto and both are filled with coconut milk and topped with wholewheat  fresh breadcrumbs and olive oil..baked for 50 mins at 375f

Fresh raspberry dressing...freeze fresh raspberries they are then better to handle in blenders & they retain chunky, with red grapefruit juice, sea salt and virgin olive oil

Blueberry, cucumber salsa with cilantro and lime juice ( also has scallions and celery)

Fresh strawberry and apple turnovers to be served with honey-lebne ( very thick strained yogurt "cheese")

Roast ( baked in olive oil) New Yukon Gold potatoes with garlic and basil leaves, topped with sea salt

The Alchemy of Cooking

I was reminded of Sunday's at home when I was growing up in Northern England, as I was shopping today and could hear the church bells (even though they were a recording played over loud speakers at a local church)..that every weekend was the same routine..Saturday was always football ( Soccer) matches and nights out, and Sunday was church and every house smelling of a roast dinner with cabbage and potatoes.

Today I am preparing for tomorrow's menu and the prime ingredient is potatoes, but in  much more creative forms, and cabbage/greens the likes of which, I would have never found in Northern England in the 60's.

I am using Russet potatoes to thicken both my cold soups, in place of flour.
A mild cucumber- lemon
A "cream" of tomato

The entrees:
A gratin of ripe tomatoes, Yukon Gold potatoes ( yellow and "buttery" tasting potatoes), fresh whole wheat bread crumbs, coconut milk and cheese, & fresh herbs.

A GF pasta dish with small ( new) Yukon Gold steamed and then added to a walnut pesto also comes with  the blueberry -cucumber salsa.


A Great Chili-like New Mexican Stew with tomatillos and fresh corn, and red kidney beans, with steamed brown rice and the blueberry-cucumber salsa

Side dishes:
Roasted (new) Yukon Gold with garlic & basil
 
A fabulous  (new) potato Lime and pea potato salad with fresh fennel

Sauteed collards and kale with garlic and olives

Green salad with a fresh raspberry dressing


and the desserts:
Apricot and pecan oatmeal cookies

Apple-berry turnovers

The ingredients are photographed air drying..from these basic veggies I am going to produce gold ...

Small and medium sized Yukon Gold and fresh garlic

Kale and collard greens

Romaine lettuce, celery, zucchini

kale, fresh dill, cilantro, tomatillos, salad tomatoes,, Roma Tomatoes, scallions and sugar plum tomatoes

cooked small white potatoes

Fresh sweet corn, Persian cucumbers, carrots, zucchini, white squash, fresh fennel