Frog Song Organics | Organic Farm | Central Florida

Organic fresh produce and more

  • Home
  • Order Online
  • News from the Farm
    • Farm News
    • CSA News and Shares
    • Educational Resources
    • Veggie Spotlight
    • Farm Incubator
  • Recipes
    • Main Dish
    • Soups
    • Breads and Cakes
    • Salads
    • Brunch
    • Sides
    • Beverages
    • Desserts
  • The Farm
    • About Us
    • Contact Us
    • Join Our Team
    • FAQs
  • Locations
    • Farmers Markets
    • Retailers and Distributors
    • Restaurant Partners
  • Join Our CSA
    • Member Resources & Schedules
    • Distribution
    • Veggie Spotlight
    • Crop Calendar

Recipes

Rob’s Recipes

Sauerkraut

Sometimes the amount of food in a CSA box may seem daunting. You might feel you’d like a more efficient way to utilize your veggies, or you may just want to experiment with new preparations! If you’ve ever been caught with a backstock of root veggies or greens, one time honored tradition is preserving them through fermentation. Fermentation allows you to both store foods for a long period of time, and even boost our immune function in the gut. Much research is going on right now to identify the mechanisms. What we do know is that sauerkraut fermentation encouraged the proliferation of lactic acid producing bacteria. Lactic acid just so happens to be very unwelcoming to pathogenic bacteria that you may encounter in your day to day life.

On to the recipe.

Ingredients:

Cabbage (red, green, or both) cored and shredded

Any other ingredients you want in your sauerkraut (I used carrots, dill and garlic)

Non iodized salt (celtic, kosher, himalayan, sea salt, you get the picture)

A container for fermentation

Time

1. Combine cabbage and salt in a bowl.

2. Massage until you’ve got a bowl full of brine (salty cabbage water)

3. Place cabbage and brine in fermentation container, making sure that the cabbage is below the water     level. A small weight comes in handy here.

4. Cover mixture with a porous top to allow CO2 to escape.

5. Allow the ferment to sit someplace relatively warm (around 65-80 degrees) and dark.

6. Taste every two days or so to monitor the progress and when you achieve a flavor you like, refrigerate and seal your sauerkraut with a lid to slow the process.

Here’s a pizza and a salad I made last night. The sauce is roasted carrots purees in beet juice, and then the toppings (from the farm) are arugula, fennel, and broccoli stems. In the salad I have kale, black radishes and broccoli with some juiced fennel in the dressing. I can write out the recipe tomorrow after work. It’s a bit involved and I want to make sure I get it across correctly. I’ll probably make something else crazy tomorrow. I’m thinking deconstructed lentil burgers using the pulp from the juice I used in the pizza. I’ll keep you posted.


– Robert

 


« CSA Newsletter for 03/02-03/05
Food is a Gift & the Proper Role of Money »
We 💚 our CSA members! Check out the blog post We 💚 our CSA members!  Check out the blog post for recipes and more including a Fennel Gin Cocktail, and Kale, White Bean & Italian Sausage Soup.  This week we are harvesting, packing these items, all from our farm:  Baby Carrots
 Fennel Bulb with fronds
 Snow Peas
 Spring Mix
 Red Bok Choy, bunch
 Cilantro, bunch
 Purple Daikon Radish, bunch
 Fresh Turmeric
 Sweet Spring Onions  https://frogsongorganics.com/winter-csa-week-8/  #floridafarm 
#organicfarming 
#commuitysupportedagriculture 
#localfoodie
Sunday at the farm... We admired the chard, fenne Sunday at the farm...  We admired the chard, fennel, and pea plants, glowing in the golden hour. We looked at this new pear tree our team planted and talked about how we might get to taste it's fruit in another five to eight years when our daughters are teenagers.  Farming is for the eternal optimist, the ever-hopeful, the patient.  #floridafarm 
#organicfarming 
#localfoodie
Saturday is market day! Early birds get the goodi Saturday is market day!  Early birds get the goodies!  @farmersmarketwinterpark 
@staugampmarket 
@hailefarmersmarket 
@wintergardenfarmersmarket  #organicfarming 
#localfoodie
Have you tried our pastured pork shares? The meat Have you tried our pastured pork shares? The meat is lean and the fat is clean and delicious!  Our pigs eat fresh veggies every day plus organic, soy-free feed.  Save $20 when you use the code  THISLILPIGGY  on any in stock pork share from our farm or Tracy Lee Farm! Good while supplies last, we have just FIVE shares available.  https://frogsong.localfoodmarketplace.com/
Load More... Follow on Instagram

Latest Recipes

Vegetable Tempura

Simple Korean Daikon

Saeng Chae (Quick Pickle Korean Daikon)

Copyright © 2011 - 2021, Frog Song Organics, All Rights Reserved

Site by Ghost Pepper Creative