Terry's Blog

Feb 14

An Evening with the Rock Star of Fermentation!

I’m thrilled to announce this great event sponsored by The Institute of Sustainable Nutrition.

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Be Part of the Fermentation Revival!

The Institute Of Sustainable Nutrition Presents An Evening with

The Rock Star of Fermentation: SANDOR KATZ

Thursday, March 27, 6:00 – 9:00 pm
Holcomb Farm | 113 Simsbury Road | West Granby, CT 06090

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Come learn how simple it is to make your own kimchi, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home.

The New York Times calls Sandor Katz “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops around the world. For more information, check out his website www.wildfermentation.com. Books will be available for purchase and signing.

Tickets are $25 | To purchase tickets go to www.tiosn.com
Questions? Call 860-764-9070

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Hope to see you there!

Eat clean. Live well!

Terry Walters

 

Feb 12

Winter on the Farm

I have been going to Urban Oaks Organic Farm almost every Friday for the past 13 years and it never gets old. Each week I drive to this urban organic farm in the middle of one of the lowest income food deserts in Connecticut, and as soon as I pull into the parking lot I am struck by the beauty. Sometimes it feels like I’m taking the same pictures week after week;  yet somehow those old rickety greenhouses and crumbing cement walls, the single hoop house filled with spinach and arugula, and most significantly, the community, seem more precious and more beautiful each time I go.

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I am often asked what I eat during the winter, assuming that nothing grows in the northeast when the temperatures drop below freezing for months on end, but as you’re about to see, the produce is beyond words. And so, after a dusting of snow the other night, I took a trip to the farm (to take some photos for my upcoming cookbook!) and decided to take a few with my phone so that I could share them here with you.

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Spinach “under wraps” in the hoop house.

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Photographer Julie Bidwell shooting arugula.

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Rows of greens and Meyer Lemon trees.

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Rainbow chard and multiple varieties of kale in greenhouse one.

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Avocado trees, nasturtium and more Meyer Lemons.

If you’re ever near New Britain Connecticut, I’d be more than happy to introduce you to this very special farm – its farmers, my friends.

Until then…THIS is how I eat clean and live well 365!

Terry Walters

Jan 30

Love Your Belly Kraut

Do you know that “there are 10 times more bacteria in the body than cells” and “one serving of lacto-fermented vegetables equals an entire bottle of probiotics?” [Dr. Mercola] I’ve heard the health benefits of lacto-fermentation so many times that I’m practically reciting them in my sleep. So, last night, since the girls were up late studying anyway, I pulled a bunch of mason jars and put up a batch of sauerkraut. Here’s how I did it.

First I washed everything really thoroughly… mason jars, vases to use as weights, my hands…

Then I cored the cabbage, chopped it into thin ribbons and put it in a non-reactive bowl.

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Next came 1-1/2 tablespoons of salt per head of cabbage, sprinkled and massaged in until the cabbage had reduced significantly, was soft and produced a good amount of water in the bottom of the bowl.

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Next, 1 tablespoon of caraway seeds worked into the mixture (which takes kraut from darn good to extra delicious).

Transfer to mason jars and tamper down so cabbage is firmly packed (I used the tamper from my Vitamix). Don’t fill to the top as its more likely to bubble over during fermentation.

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Pour the leftover water from massaging the cabbage evenly divided among the jars of cabbage and place weights to hold cabbage down below level of brine. (I used vases weighed down and sent my girls off to find weights. They came back with a collection of sea glass and coins. Done.)

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Cover with cheesecloth and set aside to ferment.

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If the brine does not rise above the cabbage in 12-24 hours, mix more brine (1 cup water and 1 teaspoon sea salt) and add enough to each jar until the cabbage is completely submerged.

Taste your kraut daily and when it is fermented to your liking, cover and refrigerate jars to slow down the fermentation process. Small batches like this can ferment in as quickly as 4-5 days. Serve alongside almost any meal…or eat straight from the jar like I do!

Finally, and most importantly, report back and share your fermentation adventures here.

Until then, eat clean live well!

Terry Walters