Tag Archives: food

{pickled gerkhins}

30 Oct

when i say, “gerkhins” – what is the first thing that comes to your mind?

for me, it’s the movie dirty dancing.  weird, right?!  there’s the scene where neil is asking baby if she is hungry, and he’s looking in the fridge… “leftover cabbage roll, fruit salad…?  sweet gherkins?!”  :P

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anyway… i don’t really like sweet pickles. but i do love dill pickles. and when i found these *adorable* baby gherkins, i literally squealed in excitement! apparently, they are also known as “cucamelons.” {teehehee}

they are slightly sour, and very juicy!  which, i admit, was a little surprising.  i also read that they are very easy to grow… which makes me totally want to try to include some in the garden next year!

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they look like little watermelons!!  eep!  so cute. Continue reading

{seasonal eating : wild chanterelle mushrooms}

27 Oct

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i looooooove mushrooms, did you know this?!  it was amazing to discover that some mushrooms grow WILD up here in the high country. morels, boletus, and chanterelles, to name a few. and they are all something special.  when we received some wild chanterelles at the store, i eagerly nabbed some up so i could try them for the first time.  they are only available for a short time, and many of the “professional” foragers are extremely secretive about their “finding spots”  – and who can blame them!!?? – they sell for upwards of $20.00 a pound! we had a very rainy august here in the valley, and that made for some ideal mushroom hunting-and-gathering!

the peak season for chanterelles is in the fall… we have had a little frost in the mornings lately, so i’m kind of assuming they’re done for the year… but i could be wrong. i’m also just a little late in posting this blog :P

i most likely have had chanterelle mushrooms at some point in my life and not realized it.  i’m sure at some fancy dinner in NYC, i had a couple in a dish once… but i wanted to truly truly taste the mushroom – being a purist and all – so i simply sauteed them in some awesome local pasture butter.

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i sauteed the golden fungi for about 15 minutes, until they were nice and aromatic… then poured the whole mixture over a yummy baked russet potato…

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it was a taste of heaven…

do you like mushrooms? have you had chanterelles? what is your favourite mushroom?? 

{the smallest veggies ever}

20 Oct

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super cute and tiny veggies to enjoy!   Continue reading

{foto friday : “snake melon”}

17 Oct

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have you ever seen such a thing?  i sure hadn’t… but thanks to my awesome new job, i have been exploring all kinds of new produce.  this is called a “snake melon” but also formally known as an “armenian cucumber.”  the one i bought looks kind of like a question mark… yeah?

these interesting melons can grow up to 3-feet long!  and did you know that all cucumbers are melons?!  i sure didn’t.  something else new i learned, recently.  makes sense, though – right?!

;)

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this cucumber was more like a melon, for sure.  had a similar texture to an english cucumber, but with a little less “crispness” and a much sweeter flavour.  not too sweet, but noticeably different than a regular cucumber.  i totally chowed down on some!  i hope you all get the chance to, as well!  ;)

{homemade sauerkraut}

13 Oct

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i’ve been wanting to try to make my own sauerkraut for a while now… as i’ve mentioned in the past, i’ll get on these kicks where i’m all like, “i can make that!” and i think that i can make TIME multiply and have more of it so i can actually MAKE all the stuff i say i can make… silly me.

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anyway, luckily this whole sauerkraut making process is super easy and not nearly as time consuming as one may think.  well, the actual “making” of it takes a little while, but preparing it does not.  it’s quite fun, too. you get your hands involved and you get to “play” with your food, which i always enjoy. ;)  plus, it’s oktoberfest!! and i’m part german, so it’s high time i learn how to make this amazing stuff so every october i can eat it. just kidding, that’s not my only motive.  sauerkraut is one of the oldest fermented foods out there.  and it’s one of those things that is actually pretty inexpensive to make on your own, but for whatever reason, can be kind of expensive to buy. this small batch didn’t cost me much. i had the salt at home, and this head of organic cabbage was $2. it’s loaded with probiotics and because it’s cabbage, it naturally contains a prebiotic as well. it’s just really awesome stuff. we should all eat more sauerkraut… in my humble opinion.

i digress.

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as i said, the process is very simple.  and so are the ingredients :

- one medium head of cabbage {organic, if possible}

- 1 1/2 tbsp salt {i chose himalayan pink salt}

- large glass container or fermenting crock {as clean as you can get it}

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begin by quartering cabbage and then chopping into “ribbons.”  add salt and begin to work in the salt using your hands.  this is the fun part.  you can literally {with clean hands, of course} squish and squeeze the cabbage all around. this will eventually cause the cabbage to wilt from working the salt in.

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it’s quite amazing how it works, and it’s just oh-so-fun. Continue reading

{just some pics from my week}

11 Oct

happy october!

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happy non-gmo month!!!  yay!

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lovin’ these gloves i scored at a thrift shop…

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they are perfect for halloween! ;)

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stewin’ maters…

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and makin’ ‘em into a meaty sauce… nom nom.

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pretty radishes!

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scary spider… but not really that scary.

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frost in the mornings… it’s a regular thing, now.

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feathers on eggs… not a regular thing, but i think it’s SO COOL!

{foto friday : for the love of leeks}

10 Oct

i recently had a random and brief discussion with a stranger about leeks.  he mentioned that leeks are prominent in french cooking, which i found intriguing.  he also said something like, “they have a lot of some magic property that is super good for you…”  which made me giggle… and which i later discovered was polyphenol – the super antioxidant we all love so much.

i’ve always been attracted to leeks, though i never really cook with them much.  i want to start using leeks more often in the food and foto kitchen.

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i plan to add them in a frittata… yum!  which actually, i do believe i’ve done before…

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