Saturday, September 01, 2012

Preserving foods the 'old' way?

I am starting to get tomatoes off my plants. I am looking at a decent sized batch. As such, I have started planning what I will be doing with them. I don't have what I need to do much in the way of canning, though I must confess, I am more then a little bit in love with the process of making lacto-fermented foods. It is incredibly easy!

My beet kvass isn't quite perfect but it has had a noticeable effect my my gut. I am far less prone to terrible bouts of gas and I am finding that my cravings for sugar have dropped markedly. I am trying to include more healthful foods into my diet (and possibly sneak it into the kids diet as well). As I eat (and drink) more probiotic foods, I am finding that my appetite is not as unpredictable.

It is actually working to make it more regular. I figure if I keep this up and continue to do more 'real' foods, I may actually be able to get a good start on losing this extra weight. I'm finding that I have more energy, even on my depressed days, since I made this small diet change. So, I have been busy reading and researching more recipes and ways to preserve what I am harvesting (and splurging on at the store).

I finally found a recipe that makes a small batch of lacto-fermented salsa. I am going to run out to the store tomorrow some time and in the course of picking up more pull ups (which I completely forgot about), I am going to get the missing ingredients for this salsa. I may even pick up more small pickling cucumbers and make up another batch of them. Pretty much everyone who has tried the cucumbers has liked them (with the exception of Cuddle Bear and Snuggle Bug, who are suspicious of anything not PB&J).

If I manage to get some more peaches, I'll probably be making this to keep by as well. Because I love to use a little bit of chutney in my chili recipe. I am considering promising to make my Mother in Law some of this chutney and a batch of pickles in exchange for helping me get the produce to use. The funny thing is, I feel like I'm finally doing what I should have been doing for years, putting up food for use later.

I'm still perfecting my technique but I'm really happy how things are coming out so far. The idea that I could use heritage recipes and heritage varieties of produce to make the same kind of condiments that my great-grandmothers did... it thrills me.

No comments: