Quick Garden Pickles for War

Last week, our family joined our SCA kingdom in a war against our neighboring kingdom.  Fighters took to the field in their heavy armor beneath the summer sun and fought for their homeland and glory.  And when it was over, we were there with water and pickles! 

Pickles (the vinegar pickle juice in particular) has been found to be very beneficial to athletes and those who work in hot environments.  Not only do they provided needed electrolytes to better utilize the water you drink, they also can reduce muscle cramps!  While cucumber pickles are lovely, it was fun to switch it up with this fun giardiniera, or garden veggie pickles.

Passing out pickled veggies on the battlefield sidelines between scenarios

While you can use whatever veggies you have on hand, I chose carrots, bell peppers, onions, garlic, and cauliflower.  The bell peppers were probably in the highest demand, but they all seemed to disappear rather quickly!

Ingredients for 1 gallon:

~6 large carrots, sliced 1/4” or less

~1 head of cauliflower

~3 bell peppers, sliced in 1/4” strips

~1-2 onions, sliced in 1/8” strips

~5 cloves of garlic sliced thin

Brine:

~2 c. Apple cider vinegar 

~4 -5 c. water

~4 tsp. Salt

~4 tsp. Sugar

~1/4 c. Pickling spices  (the one I use contains coriander, cinnamon bark, mustard seed, ginger, fenugreek, bay leaves, dill seed, red peppers, cloves, fennel seeds, black pepper, and allspice.)

Bring brine ingredients to a boil in pot on stovetop.  Fill four quart jars evenly with veggies.  Once brine has boiled and allowed to cool slightly, pour evenly over veggies, ensuring all are covered with the liquid.  You may add more vinegar or water as needed. Make sure all spices make it into the jars as they like to stick to the pot.  Cover and allow to cool at room temperature overnight, then place lids and refrigerate for up to 4 weeks.  

Also good on the feast table

For more reading on the benefits of pickles, see this article from Cleveland Clinic: https://health.clevelandclinic.org/6-health-benefits-of-drinking-pickle-juice

Whole Wheat Sourdough

Whole Wheat Sourdough is so tricky!  There're sooo many variables involved!  I have found a method that I love and I'd love to share it with you!

My main trick with making sourdough 100% whole wheat is that the starter needs to grow from whole wheat yeast and  will do even better if it is local!  Did you know that each sourdough microbiome (lactic acid bacteria and yeast) is unique?  And it adapts to incorporate the local, airborne mycology.  That's why, even if you brought sourdough starter from San Francisco, within a short period of time it's flavor and texture will adjust to whatever the local yeasts taste like!  (1)

My second bit of advice is to make sure your starter stays highly hydrated. Equal flour to water ratio seems to work well, but the better hydrated the starter is the higher the acidity (tartness). (2) While the starter will collect natural, wild yeasts and bacteria from the ambient air, I like to give mine a boost with the natural microbes from the blue elderberry that are ripe this time of year. (3)  When I harvest elderberries for medicinal syrup, I soak the berries in water.  Afterward, I take the strained water to mix with the whole wheat flour to begin my starter.

 Whole Wheat, Herbed Sourdough

Whole Wheat Sourdough Starter:

Ingredients:

1. 3 cups whole wheat flour, divided

2. 3 cups water, divided

3. 1/2 cup elderberries

Soak elderberries in water overnight to leech the natural yeast.  Strain and use elderberries in another recipe or freeze for later.  Mix 1c water with 1c flour in a large jar and cover tightly with cheesecloth or linen, allowing to rest in warm place.  Each day for the next 4 days, remove 1/2c to use in a separate recipe and stir in a new 1/2c flour and 1/2c water.  Then use for following bread recipe or store in the fridge, repeating the feeding process once per week, allowing rest in warm place for at least 4 hours.

Whole Wheat Herbed Sourdough:

Ingredients:

1. 3 1/2 cups whole wheat flour

2. 1 cup water

3. 1 Tbsp salt

4. 4 Tbsp dried herbs (I used rosemary, thyme, and lemon balm)

5. 1 cup starter (at least 4 hours past last feeding)

1. Mix all ingredients: dough will absorb more water over time.  Adjust adding flour or water until it’s just thicker than batter, but very moist dough. (Morning, day before)
2. Fermentation: once mixed, cover bowl with towel and rest in warm place 30 min.  Stretch and fold, then rest 30 more minutes.*  Repeat stretch, fold, and rest 30 min two more times. After the third time, allow dough to continue to rest another 4 1/2 hours in warm place.  *If dough is too runny to stretch and fold, slowly add more flour, 1/4 c at a time.  (Morning, day before)
3. Shaping: remove dough from mixing bowl and shape on counter.  May continue to dust with flour to keep from sticking.  Rest 30 min, then flip seam-side-up into large bowl. (Evening, day before)
4. Proofing: cover in linen and allow the dough to proof overnight or up to 24 hours in fridge or cold place.  (Evening, day before)
5. Scoring: preheat oven to 450*F with lidded dutch oven inside.  Remove dough from fridge and flip it out onto parchment paper.  Score as desired, at least once.  May sprinkle with additional herbs at this time.  When dutch oven is to temp, carefully remove from oven and set parchment paper with dough inside.  Cut of excess paper and replace lid (Day of)
6. Baking: Place lidded dutch oven inside preheated oven and bake at 450*F for 20 min, then remove lid and bake another 20 minutes.  Remove from oven and allow to cool at least 1 hr. Before slicing.  

1. Dees, J. PhD. (June 26, 2020) American Society for Microbiology.  Last Visited September 11, 2023 from https://asm.org/Articles/2020/June/The-Sourdough-Microbiome
2. Modernist Cuisine (September 26,2018) "Sourdough Science". Last Visited September 11, 2023 from https://modernistcuisine.com/mc/sourdough-science/
3. Haaker, Meredith L. (December 2022) Raising Native Plant Awareness as a Method for Re-Naturalization. Last Visited September 11, 2023 from https://digitalcommons.calpoly.edu/socssp/169/

Beginning the Gardening Adventures (2016)

Daffodils blossom at the base of a fallen snag.

 

It really is February still, right!?  With this weather, I'd never guess!  On our trip to town this week the kids were hot and stripping off layers, begging to have the windows down in the truck!  We did and it felt SO lovely!  "May means maybe" (may still have more snow and freezing temps)  is what we were always told in AK, so this definite spring so early feels a little foreign yet!

Spring Queen

And things are blooming!  Daffodils and crocuses of course, but also camellias, violets, nettles, mock cherries, and several new to me as well!  So I began to think, "well, maybe I should be growing things now, too?"  And, though slightly early, when I looked at a planting chart for the area (great zoning and scheduling for US here) it could already be time to plant some of the seeds I had OUTSIDE!  I love it!  And I love how we can get hints about the timing of planting based on the wild things growing around us!

So my trusty helpers and I got everything together and got those seeds in some rich dark dirt. Mostly according to the directions, but  when your over-eager assistants are 2 and 4, the depth and spacing measurements are kinda out the window.  We'll see how things go!  This is my first year really trying a container garden, too!  My hope is that we'll be moving to our own plot of land by the end of harvest.  It may be a long stretch, but I can dream, right? =)



It's good to coat my hands in earth again!

So once we planted and "tucked in" our seeds (for whatever reason, burying them was too traumatic, so we just tucked them in their dirt beds and bid them a nice nap! =) ) it was time to water them.  Out came their water buckets and certainly washed away a section of our broccoli before it even had a chance!  I quickly stopped that method and we pulled a couple milk jugs out of the recycling bin. 

With a few holes hammered into the lids and filled with water, they made perfect watering cans for the little ones: a manageable size that only released a drizzle instead of a deluge of water at once!  Now we wait!  I can't wait to be growing our own food again!

Any hints for a new Oregon gardener  wannabe?  Every thing seems so simple here as a whole!  I'm comparing this to my Fairbanks garden where I had to dig several feet through peat moss to the permafrost, build a frame for my garden and line the bottom with 2" insulation, fill with dirt and surround with a fence to keep the arctic hares out all while fighting the swarms of mosquitos.  Then every year our neighborhood moose and her calf(s) would eat the majority before I could harvest it!  SO infuriating!  I've been told the deer are an issue here, and I remember the slugs; is there anything else I should be aware of?  I look forward to hearing your gardening adventures!