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Visit with Acorn as she gives her version of the geologic formation of the Ozarks, describes what is going on in the garden, and shares her experiment using the tops from the Brussels sprouts (yes- you ARE supposed to prune them!). Recipe to follow.
Acorn is also planning the Fall Garden… Just deciding where and when to plant the seeds.
The Badger also pulls a hat trick, leaving Acorn in stitches. Enjoy!
Brussel Sprout Tops Kimchee
- 4 tops cut from Brussels Sprouts, halved and soaked in brine made from 1 gallon of water with 1 cup salt, dissolved. Brine a few intact large leaves with the split tops.
- 2 carrots, shredded
- 1 lb of any bolting green from the garden- bok choy stems and tender leaves, Swiss chard stems-chopped to bit size pieces.
- 1 onion, sliced
- 2 beets, cut into matchsticks
- 3 cloves of garlic, minced
- 1 “thumb” of ginger root, peeled and minced
- 1/4 cup hot peppers
1: Soak Brussels sprouts tops and large leaves for 6 hrs, drain but save the liquid.
2: Gently knead up the other ingredients, then add the drained split tops- you can cut these into smaller pieces too.
3: Pack everything, once combined, into a crock or jar, leaving 4″ headspace. Pack it tight.
4: Place the whole brined leaves on top to cover and pour more brine up to cover the leaves.
5: Weight the veg down with a gallon zip bag, half filled with water to “seal off the top”
6: I like to cover the top of this with a cheese cloth.
7: Keep out of the sun for 1 -2 weeks ad the kimchee ferments. Should be ready for tasting after a week, and ready to repack into smaller jars once you think it is “done.” By all means, please refer to a good book for more substantial instructions- I like “Fermented Vegetables” by Kirsten and Christopher Shockey