My friends who farm make magic happen. From tiny seeds, some akin to grains of sand, beautiful & delicious plants grow, living organisms that nourish me and provide me with energy to walk and bike and work at the library. Some of my farming friends are also food alchemists.
I recently had the privilege of tasting pickled turnips. Though indeed beautiful and nutritious, I won’t say that they were delicious – they are turnips, after all – but rather that they were strangely compelling. Made with just 5 ingredients: turnips, dill, garlic, salt, and water, they underwent lactic fermentation and were transformed into something approaching sublimity. I started with a pint, and just a day later it was half gone.
If this brief blog post has your mouth watering or your curiosity percolating, you might want to check out Preserving food without freezing or canning by Deborah Madison. It’s a book that will imbue you with the knowledge necessary to create similar culinary masterpieces.
Preserving food without freezing or canning : traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation