Fermented Carrots

Kiersten Marek:

Need to try this one…

Originally posted on Cooking Without Gluten:

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I wanted to have spicy fermented carrots with a crunch. It was my first attempt to ferment carrots and I am very happy with the result.

Ingredients:

1.5 kg grated carrots, 1 medium head of garlic, fresh ginger 5-7cm piece, 1 chili pepper, 2 long sweet red peppers, 2 cloves, 27g sea salt.

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Preparation:

Grate peeled carrots, add finely sliced 1 sweet red pepper. Put another sweet red pepper, peeled and finely grated ginger, chili pepper and garlic un food processor and make a fine paste. Add salt to grated carrots, massage carrots with your hands until juices appear, add garlic and ginger paste, cloves and mix it.

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Press the mixture together until covered with juices. If not enough liquid, add brine (2% sea salt solution, 10g per 1 litre of water), put a plate to keep carrots under juices and put weight on the plate. I use glass…

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The Problem With Little White Girls (and Boys): Why I Stopped Being a Voluntourist

Kiersten Marek:

Interesting perspective…I like the honesty and humility.

Originally posted on Pippa Biddle:

White people aren’t told that the color of their skin is a problem very often. We sail through police check points, don’t garner sideways glances in affluent neighborhoods, and are generally understood to be predispositioned for success based on a physical characteristic (the color of our skin) we have little control over beyond sunscreen and tanning oil.

After six years of working in and traveling through a number of different countries where white people are in the numerical minority, I’ve come to realize that there is one place being white is not only a hindrance, but negative –  most of the developing world.

Removing rocks from buckets of beans in Tanzania.
Removing rocks from buckets of beans in Tanzania.

In high school, I travelled to Tanzania as part of a school trip. There were 14 white girls, 1 black girl who, to her frustration, was called white by almost everyone we met in Tanzania, and a few teachers/chaperones…

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FRESH CHEVRE, WARMER TEMPS, THE USUAL LINE-UP PLUS ONE – kiersten.marek@gmail.com – Gmail

News from the Pawtuxet Village Farmers Market:

Finally, we should have a clear, non-arctic evening for our market.  Come back and taste the goodness from our faithful vendors:  The Local Catch, Blue Skys Farm, PV Farmstand, Foremost Baking Company, Little Falls Cafe,  and (we hope) Presto Strange O coffee truck.  Our market table will feature products from Virginia & Spanish Peanut Company, Rhody Fresh butter and cheese, Fruit Hill Apiaries Honey and Barden Orchard apples.

New this week: Winter Chevre from Beltane Farm. Market regulars will fondly recall the delightful goat cheeses from Paul Trubey’s Lebanon CT farm, sold at our regular season market.  This chevre is described as follows:

“While our goats are on winter break from milking, our cow Betsey Bigelow provides the milk for this creamy, soft cheese with a velvety texture.”

We met Betsey, her new calf Penelope, and lots of goats at the farm when we went to pick up the cheeses.  She is a sweet girl, and her cheese is delicious.  Samples will be available tomorrow.

And we will have a familiar face behind the table at the Blue Skys Farm booth:  Chang Xiong of Pak Express will be subbing for Christina for the early part of the market.  Say hello to Chang and get a spring preview.

See you at the market.