Swept Away By Spring Update: Kale, Kombucha, Sourdough Redux, & More
Well, it’s been a while since my last post. I should have been writing about the boatloads of kale we’ve been getting from our garden and turning into kale chips, salads massaged or otherwise, smoothies, hummus, pesto, kimchi, kale slaw, pickled stems, and just about everything we can come up with. Kale-pocalypse, as we call it, has been two weeks of Iron Chef: Kale. It is a superfood with large amounts of vitamin C, iron, and more.
There’s also been lovely spring onions :), great lettuce, and still beets & carrots aplenty. I’ve taken some not-so-super photos with my phone, but I should get back into the habit of bringing my Canon DSLR… sorry for the quality and blurriness and lighting issues. I’ve also been meaning to get out and take more photos of the spring beauty all around – flowers and the garden sprouting – and now we’ve had several days of rain. I’ve gotten a bit swept away by the beauty and peace this month, reconnected with some friends, and got out of my winter cave. I even went to an awesome indie rock concert for the first time in a long time, at Richmond’s Broadberry, Thao & The Get Down Stay Down, with Little Scream and Avers. Sometimes you gotta rock out:
Anyway, here are some food things I’ve made lately:
A couple of notes/corrections on my last blog, about sourdough:
– A friend found out that there is no GMO wheat grown in the US, yay!
– Rye is safer than I thought. Of course folks have used rye in sourdough successfully for a long time. The concern about trippy rye mold is mostly null in modern times – the specific mold that causes hallucinations, the ergot fungus, grows on the rye while in the field. It’s removed after harvest now, and affects not just rye, but many grain crops like wheat, oats, barley, & more. Rye flour & berries mold easily if left out in the climate in VA, which should be avoided in general, but it’s not the ergot fungus.
– Some folks say it isn’t best to feed sourdough a 100% whole wheat diet, that variety is best. You’ll find that every sourdough baker has something that they prefer to feed their dough pet: white unbleached, rye, oats, leftover porridge grains. One friend swears by feeding his sourdough dehydrated potato flakes, and you know what, it tasted great and was fluffy. Just goes to show ya that many methods work.
Coming soon: More spring harvests, the herb garden, and birthday cakes.