From the Garden this Week, July 29, 2021...
From the Garden this Week…
American Delicious Musk Melon, Summer Squash, Cantaloupe, Hot Peppers, Armenian and Lemon Cucumbers, Tomatoes, Carrots, Turnips, Arugula, Radish, Basil, Stone Fruit and Grapes
Using your Produce… by Julie Moreno
This week we have the appropriately named American Delicious melons coming. Keep this in the fridge until you are ready to eat it. This week I have been experimenting with fermenting both our carrots and cucumbers. Fermenting is one of the easiest ways to preserve vegetables, it just feels awkward, because you violate a few food-safety rules. Fortunately, a salt water solution keeps the bacteria from growing. I like to make refrigerator pickles with each of these vegetables, so I use the same recipe, just replace the vinegar-water with salt water, and then leave the jars out a room temperature until the fermentation starts. If you’re not ready for fermentation you can substitute half water and half vinegar for the salt water and then store the vegetables right away in the fridge letting the vinegar soften the vegetables for 3-4 days before enjoying.
Fermented Mexican Carrots
4-5 small carrots, peeled and sliced
1-2 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon salt
¼ cup onion, sliced
1-2 hot peppers, sliced
1 teaspoon salt
1 cup water
Pack the carrots, garlic, oregano, salt, onion and peppers into a pint jar. In a separate container, you can combine the salt and water, stirring until the salt is dissolved. Pour the salt water over the vegetables until the jar is full, leaving about a ¼ inch at the top. Cover the jar loosely and leave at room temperature for 2-4 days until cloudy. Tighten the lid and place in the fridge. The carrots will continue to ferment in the fridge, the process just slows down because of the cold. Every few days open and vent the jar and taste and eat the carrots.
Your Melon: Delicious is in the name!
This week, you have a sweet-smellin’ melon in your basket that looks like a big cantaloupe. Our master gardener, Heidi, and our Monday volunteer, Brad, harvested these musk melons on Monday because we have