Fermented pickles

As I mentioned previously, we have a lot of cucumbers–both slicing and pickling kinds. We have been doing a fair amount of cucumber pickles, sweet ones but also fermented sour dills. I like the fermented dills better than vinegar dill pickles. Although this is not the recipe that we used, here’s a link to instructions. We cleaned out the seed/mycelium fridge for extra storage space. You can see the prior radish/turnip fermented to the left of these pickles.

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We also did some red sauerkraut. I like it, but a little goes a long way.

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Warm season veggies

We planted a lot of cucumbers and squash this year. We have been especially impressed with the “White Wonder” cucumbers as they have been prolific. To the point that we’ve had a hard time keeping up with eating them. They had been picked the day before and this is still what I got yesterday.

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The okra and yard long beans are just starting to come into their own. There are some green yard long beans behind these okra.

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These are purple yard long beans called “red noodle.”

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They all fry up really nice.

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