Over the years, I've become quite fond of the kimchi recipe I developed and always feel slightly saddened when I see my reserves get lower and lower. Kimchi easily takes the leaderboard amongst the several varieties of fermented vegetables I prepare each year.
A few years back I came across a recipe for vegetable bouillon in one of the many books on my shelf entitled Preserving Food without Freezing or Canning. Since I had heaps of parsley, celery, and leeks in the garden, it felt like the most appropriate way to preserve the bounty. After mincing, I mixed in Maine sea salt and applied a lid to the jar.
Today I prepare to teach a blueberry cooking class in Camden at Boynton-McKay. This class is a sort of celebration of one of my most favorite fruits, the wild blueberry. This evening I will share my favorite techniques for incorporating this antioxidant rich fruit into ones diet besides the obvious sweet preparations.
Sourdough is a fun food, it's alive and it has character. The life of a Sourdough starter can easily surpass that of a human, and could conceivably go on forever, or until the sun expands to swallow the Earth, but that's another post. A friend of Chef Frank's even had one that was over 150 years old. Talk about bridging generational gaps.