Recipe: Easy Salsa Fresca

2021 Week 15 Newsletter

Fresh, comes together in just a few minutes, and tasty on just about anything- this simple salsa screams SUMMER! Serve with tortilla chips, dollop on eggs, or use as a topping for quesadillas, enchiladas, or tacos.  

½ small sweet onion

3 cloves garlic

1 pint cherry tomatoes, or 1-2 heirloom tomatoes cut into chunks

½ cup cilantro leaves packed

1 lime juiced

1 jalapeno, de-seeded (unless you want more heat!)

salt to taste

Place the onion, garlic, and jalapeon in a food processor, and pulse until finely chopped.

Add the tomatoes and cilantro, and pulse until you reach the desired consistency.

If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir. 

Recipe: Carrot Ginger Dressing

From 2021 Week 11 Newsletter

Recipe & Pic from Cookie & Kate

After the better part of a summer spent eating salads it's time to mix things up with some creative dressings! This recipe is smooth, creamy, and would pair well with other recipes with Asian flavors (you might even consider trying it with your Joi Choi). The trick is to blend it REALLY WELL to avoid chunks!

⅓ cup extra-virgin olive oil

⅓ cup rice vinegar

2 large carrots, peeled and roughly chopped (about ⅔ cup)

2 tablespoons peeled and roughly chopped fresh ginger

2 tablespoons lime juice

1 tablespoon plus 1 teaspoon honey

1 ½ teaspoons toasted sesame oil

¼ teaspoon salt, more to taste

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Serve over greens and any other ingredients you’d like. Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Recipe: Cilantro Stem Green Sauce

2021 Week 2 Newsletter

From Save The Food

We all know that cilantro leaves add a wonderful citrusy herbal fragrance to many dishes, but the stems are also packed with flavor and worth saving! This recipe for a quick green sauce (for nachos, tacos, and more!) can be frozen for later use. I also love poaching chicken breasts with cilantro stems and a couple slices of ginger to add to an entrée salad. 

~Rae

1⁄4 cup red wine vinegar or freshly squeezed lemon juice

Salt and freshly ground black pepper

1⁄2 cup fresh cilantro stems (from 1 bunch of cilantro)

1⁄2 cup olive oil or neutral oil, such as organic canola or grapeseed

1⁄2 tsp ground cumin

In a blender or the mixing cup of a small food processor or immersion blender, combine the vinegar and a pinch of salt and pepper. Swirl a few times to dissolve the salt. Add the stems, olive oil, and cumin — puree. Adjust the seasoning to taste.

Serve immediately or cover and refrigerate for up to 3 days.

Pic from Save The Food

Recipe: Lacto-Fermented Tomatillo Salsa

Image from NW Edible Life

from NW Edible Life

5 cups husked, chopped tomatillos

1-½ cups seeded, chopped long green chiles

½ cup seeded, minced jalapeño peppers

4 cups peeled, chopped onions

1 cup freshly squeezed lime juice

1 cup loosely packed chopped cilantro (about 1 bunch)

1/4 cup loosely packed minced fresh oregano, or 1 tablespoon dried oregano

6 cloves garlic, finely chopped

1 tablespoon ground cumin, or more to taste

about 3 tablespoons fine sea salt

Clean and prepare a 1 gallon fermentation crock or a 4-liter glass, bail-top jar for fermenting. Make sure it's perfectly clean!

Chop the ingredients one at a time in the bowl of a food processor fitted with a metal blade. Combine all the prepared vegetables in a large bowl, and stir to fully mix everything.

Add the cumin and salt and 2.5 tablespoons of the salt, and mix to combine. Taste the salsa. It should taste distinctly salty, but not unpleasantly so. If the salsa seems bland, add the remaining half-tablespoon salt. Adjust seasonings as desired.

Add the tomatillo salsa to the crock or jar. With a clean spoon, press the ingredients down to release some of the juices. Press the solids under the juices, and weight the ferment.

Seal the crock or jar, and leave the tomatillo salsa at room temperature out of direct sun, for 2 to 4 days. Check the ferment daily. Look for bubbles and other signs of fermentation, give the ferment a little shake and swirl to keep everything fermenting evenly, burp the lid to release any pent-up carbon dioxide in the jar and taste the development of the tomatillo salsa (clean spoon please).

When you like the taste of the salsa or after 4 days, transfer the fermented salsa to smaller jars for cold storage in the refrigerator, where it will keep for at least 4 months.

Recipe: Parsley Sauce

from Deborah Madison

Try this tangy and herbaceous sauce over rich meats, creamy soups, or roasted veggies !

1 clove garlic

Sea salt

¼ tsp black peppercorns

¼ tsp fennel seeds

¾ cup chopped parsley

¾ cup olive oil

1 large shallot or 4 green onions, chopped

grated zest of 1 lemon

fresh lemon juice or champagne vinegar to finish

Puree all ingredients in a food processor or blender to make a thick green sauce. Taste for salt, then sharpen with a little vinegar. Best when used right away. 

Recipe: Roasted Parsnip Hummus

from Golubka Kitchen

This recipe can be used to incorporate other sweet roasted roots such as beets and carrots (or a combo) so get creative! 

3 medium parsnips - peeled and cut into strips

1 red onion - sliced into 8 wedges

olive oil or neutral coconut oil

sea salt

freshly ground black pepper

1 head garlic - about ¼" cut off the top of the garlic head, some of the outer skin peeled off

1 15oz can chickpeas or 1¾ cup cooked chickpeas

½ cup tahini

2 tablespoons olive oil, plus more for garnish

2 tablespoons lemon juice

1 teaspoon toasted whole cumin seeds - ground

1 teaspoon smoked paprika

½ teaspoon sea salt or more to taste

1 cup water

olives - for garnish (optional)

Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.

Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands.

Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting.

Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft.

Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed.

Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container.

Recipe: Chrysanthemum Greens

from RecipeTin Japan

Goma-ae With Sweet Sesame Dressing

This would make a great companion dish to simmered Daikon & Chicken!

1 bunch chrysanthemum leaves 

A pinch of salt

Toasted white sesame seeds for decoration (optional)

Goma-ae Dressing

3 tbsp toasted white sesame seeds

1 tbsp sugar

1 tbsp soy sauce

1 tsp mirin

If the stems of chrysanthemum leaves are thick and hard, remove the leaves off the thick part of the stems. Then cut the thick part of the stem off and discard.

Boil a good amount of water in a large pot. Add a pinch of salt and put in the chrysanthemum leaves. When the water starts boiling again, cook for another 15 seconds. Remove the pot from the heat. Drain the water, leaving the chrysanthemum leaves in the pot. Use the lid or tongs to hold the leaves in the pot as you drain the water.

Run cold clean water into the pot with the chrysanthemum leaves in it. Continue to run water and rinse them well with your hands, while at the same time cooling it down quickly.

Take stems and loose leaves of the chrysanthemum leaves, squeezing the water out as much as you can and place them on a cutting board. If necessary, do it in batches.

Align all the stems with stem side on the right (if you are a right hander). Starting from the stem end, cut the chrysanthemum leaves into about 4cm (1½”) length.

Take each bunch of cut leaves, squeeze residual water out and place them in a bowl.

Goma-ae

Using a mortar and pestle, grate sesame seeds until most of the seeds are grated (note 2).

Add the remaining Goma-ae Dressing ingredients to the mortar. Mix well.

Add the goma-ae dressing to the bowl and mix well ensuring that the chrysanthemum leaves are thoroughly coated with the dressing.

Place chrysanthemum leaves in a large bowl or individually. Sprinkle roasted white sesame seeds.

Recipe: Simmered Daikon With Chicken In Yuzu Sauce

adapted from I Love Umami

1 lb. Daikon radish

1 lb. Chicken thighs, boneless and skinless

3.5 oz brown or white beech mushroom, optional

1 tsp cornstarch

1.5 tbsp neutral tasting oil

2-2.5 tsp grated ginger

1 tsp coarse sea salt, plus more to taste

1 cup chicken or vegetable stock

1 to 1.5 tbsp yuzu juice*

1.5 tbsp soy sauce

1-2 bulbs scallions (or leeks!), chopped

Slice off both ends of the daikon radishes. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.

Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with cornstarch and 1 tbsp water.

Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.

Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.

Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.

Garnish with scallions (or leeks). Serve warm.

*or a 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.

Recipe: Pasta With Fried Peppers and Winter Pesto

from the farm!

For The Peppers

A handful of Sweet Italian Frying Peppers

Olive Oil

A sprinkle of salt and pepper

For The Pesto

1 Cup Arugula

1 Cup Kale

1/4 cup pine nuts

1/2 cup olive oil

1/2 fresh grated parmesan cheese

3 tbs lemon juice

2 cloves garlic

A pinch of salt

For The Pasta

1 lb pasta of your choice, cooked per package instructions

Freshly grated parmesan cheese to taste

Chopped parsley to garnish

To Prepare The Peppers

Cut peppers in half and remove stems and seeds. Heat a large saute pan over medium to high heat. Add just enough olive oil to cover the pan and toss in the peppers. Season with salt and pepper and cook for a total of 10-12 minutes depending on the size of the peppers.

To Prepare The Pesto

Place all ingredients in a food processor and blend until smooth.

Toss cooked pasta with peppers and pesto, top with parmesan and parsley. 

Recipe: Grilled Cauliflower Steaks With Chimichurri

adapted from Dishing Up The Dirt

This recipe was originally for outdoor grilling but we've adapted it for oven roasting for when its far too cold outside for that! Try the Chimichurri sauce on other roasted veggies (carrots, potatoes, beets) or dolloped on top of fish or meat!

1 cup parsley, roughly chopped

2 cloves of garlic, roughly chopped

1/2 cup cilantro, roughly chopped

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1/2 teaspoon crushed red pepper flakes (plus additional for more kick if needed)

1/2 teaspoons ground cumin

salt and pepper to taste

Cauliflower Steaks 

1-2 heads of cauliflower, trimmed

olive oil

salt and pepper

Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.

Preheat oven to 425.

Using a sharp knife cut the cauliflower in half down the middle through the stem. Take one half of the cauliflower and cut it into 3/4- 1 inch thick slices. Repeat with the other head of cauliflower. You should end up with 4 "steaks" and a few florets from off the sides.

Rub each side of the cauliflower with olive oil and season with salt and pepper. Toss the remaining florets with olive oil and sprinkle with a bit of salt and pepper. Place the steaks and the florets on a baking sheet and roast until crisp tender, about 20-25 minutes. Broil for a minute to sear if desired. 

Divide the steaks and florets between plates and drizzle with the chimichurri sauce. If you're feeling fancy top your steaks with a few fried eggs for a complete meal.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Roasted Beans With Israeli Couscous and Tahini Cream

One of Rae's Favorites!

½ pound green or yellow beans trimmed and cut

1 cup uncooked Israeli Couscous

½ tsp Za'atar Spice Mix (or just a mix of cumin and coriander if that is all you have) 

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

2 tbs cilantro, chopped 

Greek yogurt

Preheat oven to 400. Toss beans with a glug of olive oil, a sprinkle of salt, and the Za'atar. Arrange in a single layer on a baking sheet and roast for 10-15min. Meanwhile cook Israeli Couscous per package instructions and set aside. For the tahini sauce- combine all the ingredients for the sauce and whisk until completely smooth and creamy. If the sauce is too thick add a touch more water. When the beans are cooked pile them on top of the couscous on each plate and drizzle with tahini sauce, cilantro, and a dollop of Greek yogurt. 

A note from Rae: I've made this with roasted fennel with a fennel frond garnish in the past (hence the fennel in the pic) but it is a super flexible recipe that can be combined with other veggies that you may have on hand so be creative! 

Recipe: Spaghetti Squash & Kale Fritters With Smoky Cashew Sauce

From Dishing Up The Dirt

1 spaghetti Squash, cut in half lengthwise (use a sharp knife and steady hand!) seeds removed with a spoon
2 Tablespoons olive oil, divided
2 leeks OR 1 small onion, finely chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups kale, roughly chopped
2 eggs, lightly beaten
1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup cornmeal
neutral oil for frying

Smokey Cashew Sauce:

1 cup raw cashews, soaked at least 30 minutes in water
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika (more or less depending on preference)
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoon fresh lemon juice
1 cup water + additional to thin if necessary

Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.

While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)

Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined.
Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)

Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side.
Keep the cooked fritters warm in a 200F oven until ready to serve.

Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency.
Serve fritters with the smokey cashew sauce and enjoy!

Recipe: Roasted Sweet Pepper Vinaigrette

1 cup roasted red peppers, roasted* and peeled
1/3 cup apple cider vinegar
1/3 cup water
1/3 cup extra virgin olive oil
2 cloves garlic, coarsely chopped
2 tablespoons honey, agave syrup, or organic cane sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor or and puree until smooth.

*To roast your peppers: Char until the skins are blistered all over. Place freshly blistered peppers in a covered bowl or a plastic bag. Set aside and let the peppers “steam” for about 10 minutes. Peel away the loosened skin and discard the seeds and stem.

Recipe: Kale Salad With Radishes & Dijon Tahini Dressing

Adapted from Dishing Up The Dirt

Dressing
1/4 cup tahini
1/4 cup water
1 1//2 Tablespoons olive oil
1 clove of garlic, minced
1 Tablespoon capers, drained
2 Tablespoons fresh lemon juice
1 1/2 teaspoons dijon style mustard
1 teaspoon honey
salt and pepper to taste

Salad
1 large bunch of kale, tough stems trimmed and torn into bite size pieces
1 grilled chicken breast, cut into 1 inch pieces (optional)
3-4 radishes, thinly sliced
1/2 of a small onion, diced
1/2 cup toasted raw almonds, chopped
salt and pepper to taste

Use a blender or small food processor to whisk together all the ingredients for the dressing. Taste test and adjust seasonings as needed. Set aside.

Place the chopped kale in a large bowl, drizzle with 2 Tablespoons of the dressing and use your hands to massage the dressing into the leaves until they become tender and turn bright green. Toss in the remainder of the ingredients and drizzle with more dressing. Serve.

Recipe: Roasted Shishito Pepper Sauce

This is one of Rae's favorite ways to use Shishito Peppers (when she isn't just eating them whole as a snack)! Dollop on tacos or over black beans and rice for a creamy punch of flavor.

1 pint Shishito Peppers
2 Tbs olive oil, divided
2 Tbs lime juice
2 Tbs sour cream or thick greek yogurt
1-2 peeled garlic cloves
1/4 tsp salt, or to taste

Toss your peppers in 1Tbs of olive oil and arrange in a single layer on a baking sheet. Place under the broiler in your oven and roast until blistered, turning once (about 5min). When the peppers are cool, remove their stems (and skins and seeds if you have the patience) and add them to a blender or food processor with the rest of the ingredients. Blend to a smooth sauce.

Recipe: Roasted Bell Peppers In Garlic Olive Oil

From Chili Pepper Madness

6 bell peppers – use multiple colors! It looks awesome!
8 cloves garlic
6-8 ounces olive oil as needed
1 tablespoon salt and pepper mix

Heat oven to 350 degrees.
Slice peppers in half lengthwise. Remove the seeds from the peppers. Set them all onto baking sheets along with the garlic.

Bake for 20-25 minutes, or until the pepper skins are nicely charred.
Remove from heat and allow to cool. Peel the skins from the peppers and remove the seeds and innards.
Squeeze the garlic from their skins and set aside.

Layer the peppers into a large sterilized jar along with layers of olive oil, salt, pepper and garlic, until the sterilized jar is filled. I filled a large quart jar.
Tap out the air, or use a fork around the edges. Cap and refrigerate.

Recipe: Fennel, Orange, & Star Anise Vinegar

From Eating Well
"Try this vinegar infused with fennel, orange and star anise in Asian-inspired dishes. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce for a chicken-broccoli stir-fry. Or try it drizzled over hot-and-sour soup. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift."

6 cups distilled White Vinegar
9 fronds from 1 Fennel Bulb
9 whole Star Anise
3 strips zest from 1 medium Orange

Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water.

Thoroughly rinse fennel fronds, orange zest and star anise with water. Divide the flavorings among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least ¼-inch space between the top of the jar and the vinegar.

Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fennel fronds, strips of zest and/or star anise, if desired.

Recipe: Tomato Vinaigrette

From The Kitchn
Consider adding some Cilantro to kick the flavor up another notch!

8 ounces very ripe tomatoes
1/4 cup sherry vinegar
1 tablespoon honey
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon Dijon mustard
1 clove garlic, grated
1/4 cup olive oil

Halve the tomatoes. Squeeze the halves into a fine-mesh strainer set over a bowl. You should get about 1/2 cup of tomato juice and pulp.

Add the vinegar, honey, 1/2 teaspoon salt, mustard, and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt as needed.

Recipe: Fermented Cherry Tomato Bombs

adapted from Grow Forage Cook Ferment

2 cups cherry tomatoes

2 cloves garlic peeled

1/8 teaspoon peppercorns

1/8 teaspoon coriander seeds

1/8 teaspoon mustard seeds

2 cups unchlorinated water

1 ½ Tablespoons kosher, pickling, or sea salt do not use iodized table salt

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.

Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.

Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.

Put in a cool and dark corner to ferment for 6-8 days.

Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.

Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.