There is a lot of buzz right now about fermentation. I'm not usually one to jump on the same bus everyone else is hopping on, but this one makes sense to me. I read a good post that blogger Scott Garrett wrote on a fermenting workshop he did. I like workshops for learning, but I'm on my own around here, so I bought a book. For the past year I have started having digestive problems, and so has Gerry. Apparently it comes with this over 50 business. Our stomachs stop producing enough acid to work with the gut to properly process the foods we eat. I cook healthy meals, but there seems to be something missing. The more I read about fermentation, the more it seems this could be the missing link. Back in the day, our parents and grandparents ate a lot of fermented foods. I did too as a kid, but have gotten away from it.
The shop I work at has a great library of DIY books and we have a whole section on fermenting supplies. I bought this book and spent yesterday trying out some of the recipes.
Gerry doesn't like the vinegar taste that comes with traditional fermenting, but this book had a lot of recipes that were nothing like the fermenting kraut and pickles I remember. I made a really great chilie sauce that can be used for stirfry and momos, much like the one the monks made when they were here. I also made some kimchi, some tomatillo and mint salsa, a really good combo of green apple, ginger and radish, a layer of fermented veggies, and a pineapple cilantro chutney. I sprouted some chickpeas overnight and today I'm going to try the spinach hummus with fermented chickpea.
The recipes were really simple and are full of healthy ingredients: garlic, ginger, onion, carrots, cabbage, radish, pineapple, pear, mint, green beans, apple, cauliflower, tomatillos...... It's not just about sauerkraut and dill pickles anymore!
This is the salsa and the chilie sauce. Looks like perfect Christmas gifts to me..... I made small quantities since I had no idea where this was going and how any of it would be, less waste that way. Both of these were amazing, hot but really flavorful.
The chickens also benefit!
I continue to learn and to enjoy working at Fifth Season. I know what all of the soils are now, I am getting a grasp on the hydroponics systems, learning more about soil amendments, getting better at not screwing up on the computer. I still struggle with the homebrew, so many tiny details....
I am re-learning house plants from way back when I had a lot of them. And now I'm tryng out the cheese making and fermentation kits we have. Everyone at the store has a specialty, something they are very knowledgeable about. I can see the cheese and fermenting being where I will lean.
I have proposed some workshops for the spring. Gift making with kids for Mothers Day and Fathers Day, painting terra cotta pots, making garden stakes, etc. one of the other guys is interested in doing a kids gardening workshop so we might team up. I would also like to do some fermenting taste testing and maybe a workshop when I get this dialed in. So many possibilities to increase sales and customer information.
I love all of it, but the thing I like most, is that they just say, fix this area, and I get to do whatever I want. Three weeks now, and I have just about re merchandised the whole store, cleaned it, made little displays and made everything flow better for a shopper. It wasn't bad before, but I think like a shopper and now it's just a bit more idea inspiring....
A year ago, when I started thinking about getting a job, I worried about how it would change my life style. I would be tied to a job, not able to do what I wanted anytime, having to work around a schedule. But I think I was ready for a change. "Chasing money" as blogger Sandy Miller (Paine Falls blog)so aptly put it, has just plain wore me out. Shuffling funds to pay for shows and supplies and shipping and dues and all that comes with trying to sell art just tarnished my love for making. Now, I click on my bank app and money is deposited there, and all I had to do was show up and spend a few hours learning something new and talking with some really cool people. Not bad.....