As falls hits, the energy at my house begins to burst at the seams in anticipation of the holidays. It starts on Halloween, my boys get excited about running from house to house in costumes and collecting more candy than they will ever consume. Each year they try to finesse their trick or treating strategy by improving their running times. They start out sprinting, and by the end of the night they are dragging. The goal, of course, is to FILL their pillowcase with as much high fructose corn syrup as possible. When they were little, going to a handful of houses was adequate. Now, they can go for longer than an hour or two at full speed. It’s still not quite long enough to fill their pillowcases, but it’s plenty long enough to collect gobs of their favorite treats. They return home to sort, trade, and make plans for how each piece will be eaten and in what order. I wonder what is more fun? Trick or treating, or sorting and planning?When the weather is warmer, like during an Indian summer, Halloween is just that much more fun. It’s nice to be outside in the evening smelling and feeling fall. Is it the leaves turning shades of yellow, orange, red and brown that make the air smell like fall? Or is it the cooler night time temperatures? It’s probably both, and shorter daylight hours too. Either way, fall is a welcome respite from the long full days of summer. This pickled recipe of Mara’s feels like fall. She combines beautiful golden beets and creamy white cauliflower for a seasonal probiotic rich side dish. It is fall!As temperatures drop, heartier plants such as crucifers (cabbage, broccoli & cauliflower) and root vegetables begin to play a larger role in our daily diets. They take on richer, sweeter flavors because the sugars are more concentrated in the plants. This phenomenon has also been referred to as ‘Frost Kissed’. Plus the nutritional benefit of eating these brassica vegetables is enormous. As a group, these plants are high in vitamin C, vitamin K, folate, and choline. Folate is an essential mineral that supports healthy brain function and is important in the construction of cell membranes. Choline helps to reduce chronic inflammation and protects the liver. Eat your golds, and creamy whites! Here is Mara’s Golden pickled beets recipe.
Golden Pickled Beets, Cauliflower & Peppers:
1/2 Gallon spring/filtered water
2 TBSP sea salt
3 Medium golden beets, slice 1/8″ thin by hand or with mandolin
1 Head cauliflower, larger than bite size pieces
Peppers, sliced in half (few or many, depending on desired zing)
1 tsp Coriander seed
2 tsp Fennel seed
2 tsp Cumin seed
1/2 tsp TumericDirections:
Dissolve sea salt in water using a glass jar or fermenting crock. The brine should be salty, but not overpowering. Be sure to use non-iodized salt. Trim and peel golden beets. Then slice them approximately 1/8″ thick. Break apart or cut cauliflower into florets. Slice peppers down the middle. Pack vegetables into jar or crock alternating among colors. Continue until full. Be sure all of your vegetables are fully immersed in brine. This will ensure an anaerobic environment which is necessary for fermenting. If needed, add brine to cover vegetable mixture completely. Allow 2-3 weeks to ferment on counter top at approximately 70 degrees Fahrenheit.Try these pickled treats with Tandoori chicken or other Indian spiced dishes. Of course, golden pickled beets & cauliflower would be great on a holiday antipasto platter. We hope you find the time to truly enjoy the upcoming holiday season.