GMO Labeling, Fall Greens, Winter Storage Vegetables, Yacon and Fresh Kimchi

| 11/16/2012 7:38:58 PM

It's been only nine days since Prop 37 was defeated in California by dirty tricks and big money, but far from sounding the death knell for GMO labeling, our narrow loss has fired up our Movement like never before. Look for more info on the new battlegrounds in Washington and Vermont to come out soon. Be prepared to speak out and also put your money where your mouth is as the “food fight” of our times continues. In the meantime nurture your gardens and the growing local food movement.

broccoli on sunset ridge 

Last night we had our first real killing frost. The beautiful bamboo trellis once covered with Purple Hyacinth beans is now a blackened mess. It still wasn’t cold enough to phase our Old Fashioned Vining petunias, still covered with perky lavender, pink and white flowers, or our Sugar Daddy peas. I don’t think the pea blossoms will have time to develop pods before temperatures drop below 22°F and take them out as well. Still not bad for November 14th, I have no complaints. Only yesterday we decided to give up covering our remaining pepper plants and do a final harvest to freeze, dry, and pickle. We’re especially excited about our naturally fermented pickled jalapenos. We are still harvesting broccoli, Brussels sprouts, bok choy, lettuce, and the more hardy greens from uncovered beds. This week we are planning to lay out the remaining row cover, put up the low tunnels and transplant from outside into any open areas in our hoophouse before it gets any colder.

pickled peppers 

We have been going wild with natural pickling through fermentation this fall. I made three separate 5 gallon batches of kimchi (also called kimchee or kim chee) and other pickled greens. Somehow we planted twice as much bok choy as we are likely to eat before the temperatures dip below 22°F and they have to be harvested or lost. So I have been experimenting with kimchi made with lots of bok choy, some winter radishes and only a little Chinese or savoy cabbage. I have been using baby ginger grown in our high tunnel , homegrown garlic, ripe red Numex Big Jim peppers and ground dried Korean pepper flakes to make my spice paste. I keep meaning to try a batch with a sticky rice base but haven’t yet. It is supposed to really bring out and blend the flavors. I did make a batch with lots of Misato Rose (aka Watermelon) radish in the mix and it is exquisite. I shared a basic kimchi recipe last winter and you might want to visit Manchee or read a Sandor Katz book  to really get into the Art of Fermentation.

Alliums on Sunset Ridge at our Farm 

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