Mmmmango Season!

Ataulfo Mangoes at different degrees of ripeness

Marvelous mangoes are nearing the end of their season and can be found at good prices by the case. I prefer the Ataulfo mango, slightly smaller fruit with a flat stone and buttery, sweet, smooth flesh. For information and a cutting demo with photos, check out my Featured Post ... "Exotic Ataulfo Mangoes" from April 2016.

Easy dicing method

Don't worry about having too many mangoes ripening at once. When they are on sale, I always purchase different degrees of ripeness and more than I can use fresh. I love having a bag of diced, frozen Ataulfo Mango in my freezer for that quick mango 'fix' or new found recipe. 

To freeze mango; line a bake sheet with parchment paper or plastic wrap. Then follow the preparation and dicing methods in my previous Blog Post, Exotic Ataulfo Mangoes. Spread out the diced mango on the bake sheet so they are in a single layer and will freeze in individual cubes. When fully frozen, peel mango off of the parchment paper, break apart if necessary and move to a zip type freezer bag. The majority of the frozen fruit should be individual cubes, not a frozen lump. I have purchased frozen mango in the past and was so disappointed with the flavor and quality of the fruit that once was enough. Now every year I get a few cases of the Ataulfo Mangoes when in season, on sale and I know I have a high quality product on hand.

Below is a refreshing, fast, super delicious, gluten-free, vegetarian recipe with quinoa (pronounced keen-waa) and mango... fresh mango is best but if you have frozen to use up, just defrost it first so it does not make the dish too watery. 

'Quinoa' is a good source of plant protein and fiber. It is a gluten-free, whole grain carbohydrate, as well as a whole protein, meaning it contains all nine essential amino acids. It is light and fluffy in texture but has the 'whole grain' ability to fill you up.

CURRIED QUIONA WITH MANGO       Yield: 6 cups
Served as a side, light lunch, in a wrap or lettuce cups ... fast and refreshing!

1 cup quinoa
2 cups water
2 Tbsp. dry minced onion
1 Tbsp. chicken bouillon powder 

Cool quinoa and gently toss with remaining ingredients

2 tsp. Madras curry powder
1/2-3/4 tsp. sea salt
1/4 tsp. turmeric

 

Dressing:
2 Tbsp. avocado oil
1 Tbsp. white wine vinegar
3/4 tsp. Madras curry powder
1/8 tsp. dry mustard
sea salt and freshly ground pepper

Assembly:
1 cup diced Ataulfo mango
1 cup diced English cucumber
1/4 cup sliced green onions
2 cups mixed mesclun greens
6-8 gluten-free wraps or lettuce cups, optional

Rinse quinoa with cold water to remove the bitter tasting compound that coats the tiny seeds, place in a medium pot with water, dry onion, chicken bouillon, curry powder, sea salt and turmeric. Place over medium heat, bring to a boil. Turn the heat to low, cover and gently simmer for 15 minutes. Remove from the heat and fluff with a fork, cover and let sit another 2-5 minutes. Transfer to a medium bowl and spread out to cool.

Meanwhile make the dressing: whisk the oil, wine vinegar, curry powder and dry mustard in a small bowl to blend. Season dressing with salt and pepper to taste.

Curried Quinoa Wraps

Assemble the salad: to the cooled quinoa add the diced mango, cucumber, green onions and dressing. Gently toss to coat.

Serve as a side dish or for a light lunch serve on a bed of mesclun greens or with lettuce cups. For wraps: divide the greens between 6-8 wraps, spoon the quinoa mixture and wrap firmly closing one or both ends.

Until next time ... Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

What is Quinoa?

Organic Quinoa: Ivory, Red & White, Tri-Color

'Quinoa' (pronounced keen-waa) was a staple in the diet of the ancient Incas. It is a whole grain that is now rapidly growing in popularity due to its many health benefits.  

Quinoa is a flowering plant of the amaranth family. It is an annual plant grown as a crop primarily for its edible seeds. Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. It is a gluten-free, whole grain carbohydrate, as well as a whole protein, meaning it contains all nine essential amino acids. Quinoa cooks up much faster than other grains and when cooked the seeds expand rapidly, become tender but chewy and expel spirals that give a slight crunch. Cooked Quinoa becomes light, fluffy and nutty; the ideal canvas to showcase intense flavors, rich textures and your favorite veg, meats, dressings and sauces. Plus it provides 8 grams of protein, 5 grams of fiber and 220 calories per every 1 cup cooked. Over all it has 3-4 times more nutrients than brown rice. It is light and fluffy in texture but has the 'whole grain' ability to fill you up.

It comes in different varieties with different colors as well ... with white, red and black being most common. Most stores carry the common white quinoa but I found the color mixtures also available in a mix of red and white and a mixture of three colors at our local grocery stores. 

• White Quinoa is the most readily available and is labeled simply Quinoa or sometimes Ivory Quinoa. It is very light and fluffy and the least bitter of the three. 
• Red Quinoa tastes like white but when cooked remains slightly more al dente, therefore has a bit more chewy texture and holds its shape better in cold salads.
• Black Quinoa is harder to find but like red quinoa maintains its shape better than white when cooked and it tastes nuttier.
• Tri-Color Quinoa as the name suggests is a mixture of white, red and black into one bag.

Quinoa has a bitter, unappetizing coating called 'saponin' which occurs naturally as it grows to protect it from being eaten by wildlife. There is an easy 'fix' to removing this bitter, soapy flavor of the saponin coating ... by rinsing the quinoa grains thoroughly in cold water before cooking in any method. To do this, use a fine mesh sieve so you don't lose any of the tiny grains down the drain. Let the cold water run over the grains shaking the sieve and using your hand to move them around so all the grains get a good rinse.

Stove-top Quinoa with Curry

How to Cook Stove-top Quinoa - rinse the quinoa thoroughly. The basic ratio is 2 cups liquid to 1 cup quinoa. You can use water with a bit of salt, dry white wine or broth for flavor. Add liquid to the pot then add the rinsed quinoa. Turn the heat to high and bring the liquid to a boil, then turn down the heat, cover the pot and simmer gently for 15-20 minutes. The liquid should be absorbed and the quinoa will have sprung little spirals which is the germ of the kernel indicating it is done. Remove from the heat and give it a fluff with a fork to loosen it up. Then cover the pot and let it sit for another 2 minutes. At this point, you can serve it hot or spread it out on a bake sheet to cool for salads or wraps.

How to Cook Quinoa in a Rice Cooker - rinse the quinoa thoroughly. Grease the inside of the rice cooker with butter or cooking spray. Add 2 cups liquid to 1 cup quinoa and turn the rice cooker to the white rice setting. When the rice cooker lets you know the cycle is complete, open it and fluff the quinoa with a fork. Unlike rice the quinoa cannot remain in the rice cooker on 'keep warm', it will go mushy. So, remove the cooked quinoa from the rice cooker right away.

How to Cook Quinoa in an Instant Pot - *NOTE: this method is the exception and uses equal portions of liquid to quinoa. Rinse the quinoa thoroughly. Grease the inside of the IP with butter or cooking spray. Add quinoa and liquid in the ratio of 1 cup liquid to 1 cup quinoa. Close and lock the lid, set the cook time for 1 minute. Allow the steam to release naturally. Open the IP, fluff the quinoa and remove from the IP right away.

Curried Quinoa Wraps

Using quinoa as the base in any grain bowl gives the dish extra protein, extra flavor and texture. It is quick to whip up as a side dish and absorbs flavors of any meat, vegetables or sauces. Try the Tri-Color Quinoa in salads, wraps or lettuce cups ... it adds a bit more chewiness, color and absorbs the dressing so it is in every bite.

Until next time ... Bon Appétit!

Photos by Sally Rae
Cooking method research from The Food Network

Have You Tried Chimichurri?

Chimichurri Mise en Place - fast and simple!

Chimichurri is a fresh condiment originating from Argentina and Uruguay made from finely chopped fresh parsley, oregano, garlic, olive oil, red pepper flakes and red wine vinegar. It is a bright, tangy, fresh sauce traditionally used on grilled meats, but is good on almost anything and everything!! Try it tossed with steamed vegetables, with chicken, fish or shrimp, drizzled over eggs, used as a dressing for pasta salad, drizzled over pizza after baking, used as a sandwich spread with (or without) mayo. The possibilities are endless ... and it takes only 10 minutes to make!

Chimichurri - start to finish

Chimichurri is not Pesto, they may look similar ... they are both herbaceous, green sauces made with olive oil but they are not at all similar in flavor. Also, Chimichurri has no nuts or cheese making it a perfect, condiment for nut and dairy sensitivities, vegetarian, low carb, gluten free and Paleo diets.

 Some Chimichurri recipes use cilantro instead of oregano and some add smoked or hot paprika and shallots which are not authentic. I prefer the cilantro version for vegetables, salads and pizza, and the authentic oregano version for grilled meats. Although, the flavor of cilantro is an acquired taste for many.

Creamier sauce

For a creamier sauce, add everything into the food processor then pour the olive oil in while the machine is running. This will thicken the sauce slightly and blend it to creamy looking and smooth.

With grocery prices on the rise, why not add cilantro and Italian parsley to your herb garden this year? Chimichurri can be made all summer and frozen for future use to liven up your winter meals. It can be stored in a covered container in your fridge for up to 5 days or packed in small jars and given as gifts marked with the preparation date, best before date and freezing instructions.

If you have never heard of ... or tried this tangy, fresh sauce, what are you waiting for? 

Chimichurri with Cilantro        Yield: about 1 cup

1 cup fresh cilantro *see Notes below

Chimichurri drizzled over Vegetarian Pizza

1 cup Italian (flat leaf) parsley *see Notes

1 shallot 

3 large cloves garlic

Zest of 1 lemon

2 Tbsp. red wine vinegar

1/2 tsp. sea salt

1/4 tsp. coarse ground black pepper

1/4 tsp. red pepper flakes, optional

1/4 to 1/2 cup olive oil

Thoroughly rinse the cilantro and Italian parsley several times. Pick out any bruised or yellow leaves, remove heavy stem ends. Peel shallot and garlic, roughly chop. Combine all ingredients except olive oil in a food processor and pulse to reduce the bulk of the herbs. Slowly pour in the olive oil and pulse to desired consistency. Stop periodically and scrape down the sides of the processor bowl. Allow to rest for at least 15 minutes for the flavors to marry before using.

 

Fresh and packaged for the freezer

Store in an airtight container in the fridge for up to 5 days. For the freezer; package in 1/4 to 1/2 cup portions or freeze in an ice cube tray. Then store in airtight containers in the freezer for up to 1 year. Thaw only the amount needed.

**CHEF'S NOTES:

Do not use dried herbs for this recipe, only fresh will do!

One 'bunch' of fresh cilantro or Italian parsley is about 1-1/2 cups each.

Until next time ... Bon Appétit!

Recipe by Sally Rae
Photos by Sally Rae

Meatless Monday 'Burger'

There are numerous reasons why people choose to reduce their meat intake or omit it totally from their diet. My Meatless Monday journey began with health and gut issues and changing to a Paleo Diet Plan. So I have created a few plant based options to trade off with through the week.

'Beyond Meat' Burgers (and other meat alternatives) are now available at fast food restaurants and in grocery store meat departments. This plant based meat replacement is getting a lot of press recently. One review I read on 'Beyond Meat' mentioned, "although they are plant based and an alternative to eating carbon producing beef, these burgers are still a processed food." For anyone eating Paleo or any other restricted diet, read labels ... the ingredient list is not the best option. 'Vegan' burgers of past and present have main ingredients of lentils and/or soy, nuts and vegetables. Again, not suitable for the Paleo Diet. The version I have offered in my recipe below omits lentils and soy to keep it Paleo compliant.

Sliced - minced in food processor - finely diced by hand

My 'Meatless Burger Patties' have an egg for binding the ingredients together and coconut flour to absorb liquid. Even so, they are delicate and crumble easily. It is important to finely dice all the vegetables and handle the patties gently. Bake on a parchment lined cookie sheet, when totally cooled they can be frozen between squares of parchment or wax paper, so you can remove only the amount you need for a meal.  

The frozen patties can be reheated either on a preheated BBQ grill, a small bake sheet in the oven or in a non stick pan.

Meatless Monday 'Burger' Patties       Yield: 10 patties

These patties are delicate and crumble easily. Handle gently and you have a delicious, Paleo friendly, meat-free burger. 

Combine and cook off most of the liquid

 

1-1/2 Tbsp. coconut oil 
1 large onion - 1 heaping cup finely diced
12 oz. mushrooms - 3 cups finely diced
1 large carrot - 2/3 cup coarsely grated
1-2 stalks celery - 1/2 cup finely diced
2-3 large cloves garlic - minced 

1 cup coarsely grated butternut squash
2 tsp. coconut flour
1 tsp. dried sweet marjoram 
3/4 tsp. sea salt
1/2 tsp. dried oregano
1/2 tsp. coarse ground black pepper 
1 large egg
1 Tbsp. coconut aminos *see Chef's Note
2 oz. - heaping 1/2 cup activated pecans, finely chopped

 

Line a bakesheet with parchment paper, set aside.

Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and cook for about 5 minutes or until soft and translucent. Add remaining 1/2 Tbsp. oil plus the mushrooms, carrot, celery, garlic and squash, stir to combine and cook until slightly softened, stirring often. Rub the sweet marjoram and oregano in your palm and sprinkle over the vegetable mixture with the salt and pepper. Cook until the mushrooms are tender and the mixture has cooked off most of the mushroom liquid. Remove from heat, transfer to a large plate and set in the fridge to cool completely. 

 

Preheat oven to 350°F. In a large bowl whisk together the egg and coconut aminos. Working quickly, sprinkle in the coconut flour and whisk until there are no lumps, the mixture will thicken. Stir in the pecans then fold in the cooled vegetable mixture, mix well to combine.

 Gently form and pat into a patty form

Onto the prepared bakesheet, divide the mixture into 10 portions using a 1/3 cup measure or two #30 scoops for each patty. Be sure to leave space between them. Gently form and pat the mixture into a patty form. If you have them, use an egg ring to get a consistent, nice round patty.

Bake in preheated 350°F oven for 40 minutes or until slightly browned and crispy on the edges. These patties freeze well, cool completely before freezing. Handle the patties gently, when totally cooled they can be frozen between squares of parchment or wax paper, so you can remove only the amount you need for a meal.

 
To reheat a frozen patty: spray the shiny side of a piece of tin foil with non stick spray or avocado oil. Place the prepared tin foil on a preheated BBQ grill, gently place the frozen patties on the foil to heat through. Or line a bake sheet with parchment paper and bake the frozen patties in a 350°F oven for 10-15 minutes. For crispy edges, fry in a non stick pan with coconut or avocado oil be very gentle when turning the patty. 

 

CHEF'S NOTE:*Coconut Aminos; also called Coconut Sauce or Coconut Nectar, is a Paleo and Whole30 compliant alternative for soy sauce. 

Sally Rae's Meatless Monday 'Burger' Patties

Until next time ... Bon Appétit ... stay healthy, be safe, wear a mask and take good care!

 

Photos by Sally Rae

Recipe by Sally Rae 

Chestnut Stuffed Cabbage Rolls

Chestnut Stuffed Cabbage Rolls

A few times per week I prepare a meatless meal ... I made these 'Chestnut Stuffed Cabbage Rolls' for Thanksgiving Dinner and they were filling and delicious!

I grow two varieties of early cabbage; Tiara and Taiwan. Both are very tender yet crunchy. They are an incredible addition to stir fries, salads and soups. Their tender leaves were perfect to make this meatless cabbage roll recipe. 

If you give this recipe a try, please let me know in the 'Comment' section below...

CHESTNUT STUFFED CABBAGE ROLLS      Yield: 16-18 cabbage rolls

Ingredients:

6 oz. roasted, peeled and cooled chestnuts (*see directions below)
⅓ cup small diced parsnips
½ cup small diced carrots
1 small early or savoy cabbage
½ yellow onion
1 tsp. avocado oil
2 oz. white wine
½ tsp. sea salt
½ tsp. poultry seasoning
¼ tsp. coarse black pepper
1 Tbsp. white wine
¼ cup vegetable stock

Directions:

  *To roast and peel fresh chestnuts; Preheat oven to 425F. Thoroughly wash the chestnuts then with a sharp paring knife, cut an 'x' in the skin on the round side of each chestnut.This keeps them from exploding from internal pressure and makes them easy to peel after roasting. Arrange on a bake sheet and bake in preheated oven for 15-20 minutes or until the skins pull back and the nutmeats soften. Remove from the oven and pile the hot chestnuts on an old towel. Wrap tightly and squeeze until you hear a crackling sound. Then let them sit a few minutes. Pull off the dark shells and the papery membrane to reveal the yellowish white meat. Allow to cool.

For the cabbage roll filling; Peel parsnip and carrot, small dice and steam 20 minutes. Steam the whole cabbage 20 minutes. Peel onion and finely dice. Sweat onion in a pan with avocado oil. Add chestnuts, cook a few minutes. Add carrot and parsnip, reduce heat and cook 2-3 minutes.

Deglaze pan with wine and season with salt, pepper and poultry seasoning. Separate and set aside 16-18 whole cabbage leaves and enough to cover both the top and bottom in the baking dish. To a food processor; purée the chestnut/carrot mixture and the rest of the cabbage. Use a #30 scoop (a generous 2 Tbsp.) to divide the mixture into 16-18 balls. Place a ball in the middle of each leaf. Fold sides over and roll up.

Place rolls in an ovenproof dish lined with cabbage leaves, cover with cabbage leaves. Pour over 1 Tbsp. wine and ¼ to ⅓ cup of stock and bake at 350°F until warmed through.

Until next time ... Bon Appétit

Recipe by Sally Rae

Photo by Sally Rae

Summer Spiral Slaw

Second crop of Seascape Strawberries

Hot summer days just scream fresh salads! The temperature in our house is bearable with the cross breeze from the ocean, but most evenings I really don't want to turn on the stove or oven. Right now the garden is producing lots of summer squash (multi-colored patty pans and several varieties of zucchini), cucumbers (Mercury and Diva in the greenhouse and Corentine in the garden for fermented dill pickles), early cabbage (Taiwan and Tiara), huge 'Easter Egg' radishes (that are surprisingly mild and not fibrous), scallions, 3 colors of bush beans, broccoli, figs (Desert King), fresh herbs (lovage, dillweed, oregano, rosemary), red romaine lettuce, Uncle Robert's purple potatoes, the end of the snap peas and the second crop of Seascape strawberries are starting. The garlic is cured, cleaned and cut with seed set aside for October planting. A busy time!

Garlic ~ cured, cleaned and trimmed

Taiwan Early Cabbage

I've given away a few of the fresh, early cabbage heads and one friend commented... "cabbage was on my shopping list, coleslaw is my favorite salad." Hmmm, that got me thinking because coleslaw is not a favorite of mine... BUT ...the early cabbage I grow is so sweet, delicate and tender that I snack on it while cutting or preparing it... so why not try a slaw with a twist (sorry, couldn't resist the pun!) 

Summer Spiral Slaw

With my favorite little spiralizer machine I 'zoodled' some yellow patty pans that got a bit big, a big radish, a seedless cucumber and a few carrots for texture and more color. I broke the vegetable noodles into  4-6" long pieces, tossed in some thinly sliced scallions and thinly sliced Taiwan early cabbage. 
Put the vegetable mixture into a bowl and poured over a recipe of my 'Paleo Vegetable Salad Marinade' posted last December. Let it sit for a few days and OMG, delicious!! Great as a side dish but I also drained some and used it instead of relish on a turkey burger, outstanding!! 
Instead of getting bored with the same old marinated vegetables, I gave this salad a summer twist with cabbage instead of cauliflower and spiralized all the other vegetables  that would have normally gone into the marinade (carrots, zucchini, cucumber, plus the addition of radish). Voila! ...a fun summer make over!

Until next time... Bon Appétit and have fun reinventing your salads!
Please stay healthy, be safe, wear a face mask and take good care...

Photos by Sally Rae
Recipes by Sally Rae 

Paleo Caesar Salad Dressing

Anyone who has dined out with me knows how much I love Caesar Salad Dressing ... I order a 'dressed Caesar Salad with extra dressing on the side'. I joke by saying 'bring me a soup bowl of dressing with a few leaves of Romaine.'

Joking aside, when my diet changed to Paleo, most commercial and homemade salad dressings are not allowed due to; the type of oils used, sulfites and other ingredients that are not Paleo compliant. 

Expensive and lacks zing

The store bought version of Paleo Caesar Dressing from Primal Kitchen costs about $10 for a 237ml bottle. It is soy and canola free, dairy free, made with apple cider vinegar, avocado oil and is Paleo friendly... BUT ... disappointing. To me it doesn't taste like the Caesar Dressing I crave. It is expensive and lacks the zing of garlic and tang of what I'm looking for. 

After being so disappointed with the cost and flavor of commercial versions of Paleo salad dressings, in particular Caesar, I started to experiment on a homemade version. I feel this one has been perfected to my liking. Certainly not the 'original Caesar Dressing', but for me a great step above the commercial version I've tried! It is garlicky, tangy with fresh lemon juice and so thick it has to be spooned out of a jar! It does thin down at room temperature but who wants to wait that long to devour your salad! I always make the 'Double Batch' in the **Chef's Notes below and it never stays in my fridge to the 3 week 'Best Before' date! Give it a try and let me know what you think in the Comments below. 

SALLY'S PALEO CAESAR SALAD DRESSING       Yield: about 1-1/2 cups

This thick, garlicky, tangy dressing has hit the spot for my Caesar Salad cravings, it is Paleo and dairy-free. 

2/3 cup organic extra virgin olive oil (or use half avocado oil)
1/3 cup fresh squeezed lemon juice (about 2 lemons) *NO substitute!!
2 Tbsp. nutritional yeast
1 Tbsp. capers, well drained (or they will thin down the dressing)
1¼ tsp. (1-2 cloves) minced garlic
1 Tbsp. anchovy paste  
1½ tsp. Paleo friendly Dijon mustard (I use Maison Orphee brand)
Fresh ground black pepper
Sea salt, optional 

Place all ingredients in a blender and blend on low for 10-20 seconds until emulsified and thick. Taste and adjust the seasoning to your liking with more salt, pepper, oil or citrus juice. Store in an airtight glass jar, (not a bottle), in the fridge for up to 3 weeks. Label and date the jar of dressing with the 'Best Before' 3 week date.

Sally's Paleo Caesar Dressing - thick, garlicky, tangy

**Chef's Notes:

• Try the dressing first without added salt, the capers and anchovies might be salty  enough for your taste buds.
• Drain the capers well for a thicker dressing.
• Once refrigerated this dressing will be thick enough to spoon out of a jar. It will thin at room temperature.
• To make a Double Batch: into a blender, measure 2/3 cup avocado oil and double the amount of all other ingredients.  Blend on medium speed, then reduce to low and slowly drizzle in 2/3 cup extra virgin olive oil. Increase speed to medium and blend until emulsified and thick.  

Until next time... Bon Appétit!
Please stay healthy, be safe, wear a face mask and take good care...

Recipe by Sally Rae
Photos by Sally Rae

Winter Garden Harvest

This was my third year growing Lennox Organic Cabbage, needless to say I'm thrilled with the quality of this variety and would highly recommend it. I start seedlings for both summer and winter cabbage harvest and this is the second year that I've made my Garlic and Dill Pickle Sauerkraut in January before the weather turns cold. For the full story and process check out my post from January 2019, 'January Harvest and Sauerkraut Hack'.  

Second day of snow ~ Jan. 16th, 2020

This year our crazy cold snap and 22" of snow came early. I didn't mind the first few days with -8C temps, the snow was fluffy and light. By the third day we were looking at clearing heavy, wet, BC snow that was about a foot deep!! I picked my winter cabbage on the 12th of January and unfortunately the core was already frozen. 

Frozen core and cabbage tip burn

I also found a new problem called 'cabbage tip burn'. This is new to me and my research shows it is the result of mineral uptake, watering and high temperatures. Which explains why the cabbage isn't fully affected, it seems only on the summer growth. A whole new learning curve for me... Interesting, the smaller cabbages were not affected.

Lennox Cabbage harvest ~ January 12th, 2020

I had 23 pounds of cabbage to start with, and all the waste and trim was left out for the hungry resident deer. It was a very time consuming process to clean the cabbage and remove as much of the black tips as possible. It isn't harmful, I just did not want it to affect my kraut fermentation and storage in any way!

When all was said and done, I had over 6 quarts for the first ferment with dill weed and minced garlic added. After 8 days I dumped all the kraut into a very large, sterilized stainless steel bowl and mixed in 2 quarts of thinly sliced, fermented dill pickles I made last summer. Then the mixture was packed again into jars and topped up with a new brine ... a mixture of the original kraut brine and dill pickle brine. 
These jars were then left to ferment

8 Quarts of finished Garlic & Dill Pickle Kraut

for another 4-5 days. After that time the flavor and texture were right, so the fermenting lids removed, storage lids put on and the jars stored in the fridge.
I had just finished eating last years batch so timing was good. This is a long and time consuming process but always worth the effort.

1st winter carrot harvest ~ January 25th, 2020

The cabbage was brought in before the snowfall and cold temps. The rest of the garden (kale, carrots, beets, strawberries and garlic) were covered with straw and maple leaf mulch to protect from the cold and snow. 
Just 3 days ago I removed the mulch from a small section of the first planted carrot bed and pulled the first winter carrots ... amazing!! Not sure if you recall, I had stopped growing carrots and parsnips because of the problems with carrot rust fly. Last summer I was determined to experiment and go through the arduous process of keeping the carrot beds covered with remay until late October. I'm thrilled to announce it worked! The carrots are clean, insect free, sweet, juicy, crunchy goodness!

After growing up in Alberta, I'm always so amazed and grateful for the food we can grow and harvest 12 months of the year here on the West Coast. The kale is small but so sweet after the cold weather and the garlic has poked through the mulch with shoots about 3" tall now. I've still got lots of carrots and some beets in another bed that were planted the end of June 2019. If the weather warms up too much, they will start to get 'hairy' and tough so they'll have to be pulled, washed and stored in the fridge. Not a problem, these carrots are worth the effort ... I love my winter garden harvest!

Until next time... Happy Winter Gardening and Bon Appétit!

Photos by Sally Rae
Garlic and Dill Pickle Sauerkraut by Sally Rae