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Salad days

It ain’t all gooseberries: sometimes it’s garden produce without a deep personal vendetta.

Grown in a pot, these were. Already cut up, fermented and ready to eat now.

It’s a shame food looks so awful in black and white. Uncle B takes nice photos and grows nice carrots.

Comments


Comment from Pupster
Time: July 18, 2019, 12:11 am

Fermented carrots?

Is that a thing now?

 


Comment from Deborah HH
Time: July 18, 2019, 12:26 am

Fermented Carrots? Is this a further exploration of fermented foods like the drink you were making for yourself? (Those carrots are beautiful.)

 


Comment from gromulin
Time: July 18, 2019, 1:00 am

Fermented? Messicans do carrots right…pickled with onions and jalapenos.

 


Comment from S. Weasel
Time: July 18, 2019, 7:49 am

Pickled in brine. Same diff.

When I was seven the family did a road trip to Mexico. We stopped at a little restaurant in the country and they put a bowl of diced vegetables on the table. I sampled a small cube of carrot and then spent the rest of the night crying and pooching my lips into a glass of water. (Yes, I know — milk. Capsaicin is water soluble. Didn’t know then). Honestly, it put me off hot foods for decades.

 


Comment from drew458
Time: July 18, 2019, 12:28 pm

Dairy, starch, and sugar put out the fire. Citric acid also.

A nice bowl of rice pudding on the side and you can eat the hot stuff all day. Orange slices work too, or tomatoes, and so does plain old bread. But dairy is best. Fruit filled sweet yogurt in a burrito?

 


Comment from Some Vegetable
Time: July 18, 2019, 1:48 pm

I like my carrots roasted; clean well but leave some of the stem on. Wrap in aluminum foil and put them on the top shelf of the grill next to the corn in its husks. I also like to do a big onion on the grill – peel and quarter the onion; salt and pepper (lightly) each quarter. Reassemble into ball shape by wrapping in two layers of foil. Put a healthy pat of butter on the top of the ball where the quarters meet. Roast.

For pickling, I like slices of turnip in a rice wine vinegar.

 


Comment from DurnedYankee
Time: July 18, 2019, 3:29 pm

Pot carrots!

If you dice them up reallllll fine and dry them, can you smo…

What?
NO! I never tried that with banana peels!

Anyone for Tidepods?

And I heard alcohol counteracts the capsaicin, I don’t know if that’s scientifically true, but hey, you drink enough and you don’t care about the spice, right?

 


Comment from Can’t Hark My Cry
Time: July 18, 2019, 7:53 pm

Durned Yankee: Many years ago there was a newspaper columnist in Florida named John Keasler, (in his “By George” advice columnist persona he coined the phrase “the power of sidewise thinking”). He wrote a column once about how, after reading the news reports about banana peels, he had written a column(datelined “Bark, Ark.”–a clear signal that this was NOT a serious column) solemnly averring that one could get high by smoking dried radishes. It seems that several people who read the column wrote him to ask for instructions on how to properly process the radishes. Keasler expressed astonishment to his editor that anyone could possibly have taken the column at face value. The editor’s response? “You damned fool. You KNEW there were people out there smoking banana peels.”

 


Comment from BJM
Time: July 19, 2019, 1:46 am

Those are indeed beauties! I grow carrots in pots, otherwise they fork and end up looking like Dick Nixon and/or Gandolf.

I’m always surprised that folks think fermenting is a new culinary fad/trend. Most of our immigrant ancestors brought some sort of fermented food or drink with them. Both my Grans taught me family fermenting and pickling recipes and how to can and make jam.

The earliest record of fermentation dates back as far as 6000 B.C. Bread and beer are prolly the oldest.

 

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