We always enjoy seeing the Souders family come and pick up their CSA share at the market. We have fun chatting with Sean and Carli. Little Lilian helps hold the eggs and Roxy gives us a sweet, tail wagging greeting. A few Summer Saturday mornings ago, Sean Souders came to the market to pick up his CSA share, and Laura Capicott0 (whom we highlighted in our blog two weeks ago), happened to be at our stand picking up food also. Sean and Laura got to talking and Sean discovered Laura is the mother of the chef who owns and cooks at his favorite restaurants, The Parlor and The Cookery. Sean and Carli choose to go to one of the two restaurants whenever they have a chance for a night out. In fact, Sean and Carli had their engagement dinner at The Cookery! So good food really DOES bring people together!
Kimchee can be made with most any vegetable. The Napa cabbage makes a great kimchee. If using kale or dandelions, add a bit of honey to sweeten and help with the fermentation. Kimchee is incredibly good for you! The fermentation process creates probiotics and even synthesizes vitamins, like vitamin B-12! Once made it can be kept in the refrigerator for several months. Making kimchee is an art and each time you make it, your technique will improve!
Wash and chop vegetable into about 4-5 inch long pieces. Sprinkle sea salt over vegetable in layers. Pour enough water over so that when vegetable is covered and pressed down, all of the vegetable is covered with water. Taste the liquid. It should be salty like sea water. It is better to over salt than under salt. Let sit at room temperature, covered, with something over top to press vegetable into brine, overnight, or for several hours. Drain. Meanwhile, make kimchee paste:
Mix 5 Tbp minced garlic, 1/2 tsp minced ginger, 2 Tbsp fish sauce, 2 Tbsp red pepper flakes, 1 Tbsp sea salt, 1 Tbsp sugar.
Mix kimchee paste into drained, brined vegetable. Spoon mixture into jars and press down so that vegetable will be in contact with any liquid that accumulates. Put top on jars. Let jars sit at room temperature 2-5 days, depending on room temperature and depending on how you like your kimchee to taste. Once it reaches your desired level of fermentation, store in the refrigerator.
1 onion, sliced thin
2 garlic cloves, minced, 5 Tbsp olive oil
eggplant, cut into 1/2 inch pieces
1 zucchini or summer squash, quartered lengthwise, and cut into thin slices
baby bell pepper and 1 hot pepper, chopped
3/4 lb small tomatoes, chopped
1/4 tsp dried oregano
1/4 tsp dried thyme
1/8 tsp dried coriander
1/4 tsp fennel seeds
3/4 tsp salt
1/2 cup shredded fresh basil leaves
In a large skillet, cook the onion and garlic in 2 Tbsp of the oil over low heat, stirring occasionally, until the onion is softened. Add the remaining 3 Tbsp olive oil and heat over medium heat. Add eggplant and cook, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in squash and peppers, and cook for 12 minutes. Stir in tomatoes and cook 5-7 minutes. Stir in oregano, thyme, coriander, fennel, salt and pepper and cook 1 minute. Stir in basil.