Fermented Spring Carrots

Spring carrots are small, crisp and sweet, perfect for the fermenting jar! No need to cut them, just trim off the top and tip. They become sour and stay super crisp for months. I'm still experimenting and will let you know just how long they stay crisp, but so far they have beat cucumber pickles with crispness.

Lemon Anchovy Sauce

This is a deeply flavorful piquant sauce and if you like the umami taste of anchovies you’ll love this on vegetables, steaks, lamb, almost everything! Its easy to make and lasts a week in the fridge so double the recipe if you plan to have it twice in a week.

Meyer lemon skin is particularly delicious, but it they aren’t available any lemon will do.

Ingredients:

  • 2 cloves of garlic
  • 1 oz of anchovies in olive oil (about 6 or 7 fillets)
  • juice of half a lemon
  • 3 tbs of olive oil
  • 1/2 tsp lemon zest

Directions:

  1. Place all the ingredients into a little food processor or a jar in which your hand blender fits. Blend thoroughly.

Cranberry Chutney

I have always loved cranberry sauce. It saddens me that people always seem to feel that it needs to have sugar in it (maple syrup, honey or other refined sugar). In my experience the best sweetener for cranberry is apple. Several years ago we found this wonderful recipe and have been using it every since. One of our farmers has been growing ginger. The fresh young ginger is such a wonderful addition, but any ginger will do!

We usually double it and freeze some to have with our winter solstice goose. It can be made days ahead as the flavors deepen.

The cranberry chutney is delicious along side the Mash Cauliflower Turnip Parsnip.

Happy Thanksgiving!

 

Ingredients:

  • 1 tbsp. unsalted butter
  • 2 ribs celery, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 lb. (about 4 cups) fresh or frozen cranberries
  • 2 tsp. ground cinnamon
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. ground allspice
  • 1/2 tsp cloves
  • 1 tart apple, such as Granny Smith, stemmed, cored, and finely chopped

 

Directions:

1: Heat butter in a 4-qt. saucepan over medium heat; add celery and onion, and cook, stirring, until soft, about 12 minutes.

2: Add cranberries, cinnamon, ginger, allspice, cloves, apple and bring to a boil; cook, stirring until cranberries burst and release their juices, about 15 minutes.

3: Reduce heat to medium-low, and cook, stirring often, until berries are tender and chutney thickens about 1 hour.