Obviously, since we were away last week, we missed the farm share. This week, there were more squashes and carrots and fewer greens. And the volume increased dramatically. Here's what I'm keeping as my half:
1 pound cucumbers, already fermenting into half-sours
1 head of lettuce
1 head of green cabbage
1 qt. blackberries (half for eating, half for making peach-blackberry jam, using the peaches from my tree which are just starting to get ripe)
.75 lbs carrots
1 eggplant
2 pounds beets, which I will pickle and give some to my friend
1 bunch parsley
The cucumbers were washed, shoved in a jar with crushed coriander seeds, crushed mixed peppercorns, garlic, bay, and dill seeds and then a brine (1/2 T. Kosher salt per cup of water) poured over top. They're now sitting with a bag of brine on top, and will take about a week to ferment.
1 pound cucumbers, already fermenting into half-sours
1 head of lettuce
1 head of green cabbage
1 qt. blackberries (half for eating, half for making peach-blackberry jam, using the peaches from my tree which are just starting to get ripe)
.75 lbs carrots
1 eggplant
2 pounds beets, which I will pickle and give some to my friend
1 bunch parsley
The cucumbers were washed, shoved in a jar with crushed coriander seeds, crushed mixed peppercorns, garlic, bay, and dill seeds and then a brine (1/2 T. Kosher salt per cup of water) poured over top. They're now sitting with a bag of brine on top, and will take about a week to ferment.
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