Time flies when you’re having fun, doesn’t it? It was just a minute ago when Mara led a fermenting workshop. Then I blinked and it was Halloween. I blinked again and it’s almost Thanksgiving!
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.
Recently, a group of folks met at Fresh Thymes Eatery (FTE) for a fall fermenting workshop led by our fearless fermento, Mara. FTE is the new Community Supported Restaurant in Boulder that features a variety of naturally fermented dishes and drinks. That’s what made it such an ideal location to hold an ozuké pickled things event. Christine Ruch, chef & owner, does a superb job of preparing real food with whole ingredients. Her menu is completely gluten free, seasonal, and locally-sourced when possible. In addition to being a great restaurant, Fresh Thymes is a community gathering spot. The friendly staff worked with the ozuké team to put together an instructive kraut making & tasting session.
Once everyone arrived, Mara began teaching us how to channel our inner pickleteer. The group was pretty diverse with kids, teens, men & women attending. The kids were as busy as the adults taking notes on fermenting techniques. For more information on fermenting and some great recipes Mara suggests The Art of Fermentation and Wild Fermentation by Sandor Katz. It was nice to have young ones amongst us, as we hope they carry on the tradition of making naturally fermented pickled things for a long time. Plus, it’s fun just watching them enjoy delicious food, isn’t it?
In between snacking, we learned how to make a crunchy apple & fennel kraut. There was a lot of slicing, chopping, and pounding involved. Here’s Mara’s recipe:
Ingredients for Fennel & Apple Kraut:
2 Cabbage heads, medium
2 Apples, tart & firm
1 Fennel bulb, small
1 Parsley bunch, chopped
Salt to taste
Directions:
Clean and wash all vegetables. Slice cabbage, fennel, & apples into narrow strips (alternatively use a processor or mandolin). Chop parsley. Combine all ingredients in large bowl. Salt to taste and mix thoroughly. Use a mallet or meat tenderizer to pound vegetables for approximately 15 minutes. Pounding vegetables releases their natural juices. Pack kraut into jars, being sure to have the vegetable juice cover kraut mixture completely. If temperatures are warm, store approximately 3 days on counter top. If temperatures are cooler, store for as long as a week or until desired taste is reached.This delicious fall kraut goes well with roasted chicken and pork. It is also excellent tossed with roasted winter squash in a salad. Try this recipe and let us know what how your home ferments go. We welcome your comments and questions always.
Fermented foods are making a tasty new splash as “good-for-you-foods”–although our grandparents knew it all along. By Mary Lynn Bruny
RECIPES FOR FERMENTING
Red Rice Make this recipe once, and I promise you, your family will ask for more. My daughter, Kailee, would never let a beet near her lips in any other way! Ingredients Butter or olive oil, to taste 1 jar Ozuké the best pickled things Beets, Dulse & Kale 3-4 cups rice, cooked 1 teaspoon garlic (or to taste), minced Toasted sesame oil Optional: sprouts, kale, fried eggs Directions Put butter or olive oil in a pan over medium heat. Add one full jar Beets, Dulse & Kale. Sizzle for a bit, then add cooked rice. Stir over medium heat until everything mixes together. Add minced garlic and drizzle with toasted sesame oil. We serve this rice with a fried egg on top with sprouts and baby kale on the side. You can always snazz this up with another kind of protein and call it dinner. —Mara King, Esoteric Food Company
http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png00http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png2013-10-16 16:59:042015-08-06 18:41:27Boulder County Home & Garden
This post brought to you by our beloved Peter Piper
It’s pickle time! Cucumbers are growing like mad.
I’ve been making cucumber salad, sandwiches, and cucumber water!I walk out into the garden one day and find a small prickly cute baby cuke, then the next day — WHAM! It’s a huge green giant!
A pickler has got to do something with all those cucumbers, right? Well, that’s what’s been keeping Mara busy these past few weeks. She has created juicy, naturally fermented Green Tea Sour Pickles, aka Hapa Sours. They are crunchy, zesty, and delicious! The largest pickles will be available this weekend at the Boulder Farmers Market.
Stop by for a pickle on stick!
Pickles can be served in many different ways. My family likes ozuké Green Tea Sour Picklesin tuna salad. Here’s how we make ours:
Tuna Salad Ingredients: 2 Cans tuna 1 Stalk celery, chopped 1 ozuké Green Tea SourPickle (or more), chopped 1/2 Cup mayonnaise (or more) Salt & Pepper to tasteDirections: Drain tuna. In mixing bowl combine all ingredients. Blend together well. Taste, add more of whatever ingredient you desire. Pile high on a green salad, a piece of your favorite bread, or just eat it straight out of the bowl. Serve pickles alongside sandwich or salad.Looking forward to seeing you all at the Boulder Farmers Market this weekend!
Late summer is the time of year when gardens give abundantly here in Colorado. This morning I made a colorful open faced sandwich sourced from my neighborhood (mostly).
My breakfast began with a fresh egg from my neighbors’ chickens. Kristin & John have a beautiful backyard hen house with happy chickens. These girls have the life–green grass, garden leftovers, and a palatial dwelling equals good livin’!Each week we receive our multicolored oval beauties, and feel fortunate to have fresh eggs so close by. Local eggs are worth their weight in gold. Do you have neighbors that keep chickens? If you do, better get in on that action! Farm-fresh eggs are full of vitamins and minerals such as vitamin A (healthy skin), choline (especially important for pregnant women) and selenium (supports immune system health). For more information read what Diana Bauman writes on the blog Simple Bites.Which came first, the chicken or the egg?
Adding the final touches to my fresh breakfast are tomatoes and Swiss chard from my front yard garden. At long last my tomatoes have started to turn red, and with the rain this summer, my rainbow colored Swiss chard is still thriving. I picked some tomatoes and broke off a chard leaf — voilá my ingredients were ready.
Ingredients:
1 Egg, prepared to taste
1 Piece of toast
1 Leaf of Swiss chard
1 Small sliced tomato from the garden if possible
1-3 TBSP of ozuké Just Juniper Kraut
Salt & pepper to tasteDirections:
Toast bread. Meanwhile prepare the egg as desired (I prefer fried). Layer the sandwich to your liking, salt and pepper to taste. Top off with ozuké the best pickled things just juniper kraut & enjoy! Because our just juniper kraut is simple and mild, all the flavors of the bread, tomato, egg, and chard can be appreciated in each bite.
Running around taking care of things such as work, kids, and chores can make it challenging to eat well every day. Here is a protein rich quinoa salad that can be made anytime and refrigerated, making it easy to just grab-n-go. The best part is that this colorful dish can be eaten hot or cold, and the ingredients are simple, and nourishing.
Our ozuké pickled beets, dulse, & kale is the SUPERFOOD ingredient adding brilliant color and intense nutrients to this meal. In addition to being a great source of iron, beets have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Dulse, a mineral rich sea vegetable, contains trace elements and is a protein source. Kale, a member of the mustard family, is high in calcium and vitamins A,C, and K. And, of course, ozuké pickled beets, dulse, & kale, like all of our fermented foods, is raw, organic, and probiotic.What makes puts the ‘gold’ in golden quinoa? Turmeric! Dubbed by some as the ‘world’s healthiest food’, turmeric comes from the roots or rhizomes of the plant species Curcuma longa (Ginger family). Perhaps best known as an ingredient in curry, turmeric is what gives mustard its bright yellow color. It is rich in manganese, iron, vitamin B6, fiber, and potassium. Turmeric’s color and flavor make it a great spice to incorporate in so many recipes. Ingredients: 1 cup of quinoa ½ teaspoon of turmeric 1 TBSP Extra Virgin Coconut Oil or Olive oil ½ small onion, chopped 1.5 cups of water 1 cup edamame, frozen 1 clove garlic, peeled & smashed ½ cup each of fresh cilantro, and mint, and parsley, lightly chopped ½ cup carrots, shredded ½ cup cashews, toasted 1 TBSP or more of lemon juice & zest Salt & pepper to taste ½ cup or more ozuké beets, dulse, & kaleDirections: In a medium saute pan with lid or sauce pan, heat oil. On medium/high heat saute onion and quinoa for about 5 minutes or until lightly toasted. Add water, edamame, garlic clove, and stir. After bringing to a simmer, cover and let cook about 15 minutes. If possible, let cool, then fluff. While quinoa is cooling toast cashews in a pan on medium heat. Add remaining ingredients, stir and top with ozuké beets, dulse, & kale.
Serve Golden Quinoa as a meal or a side dish, hot or cold. As an alternative to shredded carrots, consider using this Cranberry Carrot Salad recipe.
Cranberry Carrot Salad: 4 cups shredded carrots ½ cup or more dried cranberries 3 tablespoons fresh lemon juice 1 teaspoon fresh lemon zest 2 tablespoons honey Salt to taste Fresh dill leaves
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Blinking Beets & Cauliflower
/1 Comment/in Fermentation Recipes, Gluten Free Recipes, Paleo Recipes /byTime flies when you’re having fun, doesn’t it? It was just a minute ago when Mara led a fermenting workshop. Then I blinked and it was Halloween. I blinked again and it’s almost Thanksgiving!
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:
Directions:
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.
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 Tumeric
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.
Apple & Fennel Kraut
/5 Comments/in Fermentation Recipes, Gluten Free, Paleo Recipes /byRecently, a group of folks met at Fresh Thymes Eatery (FTE) for a fall fermenting workshop led by our fearless fermento, Mara. FTE is the new Community Supported Restaurant in Boulder that features a variety of naturally fermented dishes and drinks. That’s what made it such an ideal location to hold an ozuké pickled things event. Christine Ruch, chef & owner, does a superb job of preparing real food with whole ingredients. Her menu is completely gluten free, seasonal, and locally-sourced when possible. In addition to being a great restaurant, Fresh Thymes is a community gathering spot. The friendly staff worked with the ozuké team to put together an instructive kraut making & tasting session.
In between snacking, we learned how to make a crunchy apple & fennel kraut. There was a lot of slicing, chopping, and pounding involved. Here’s Mara’s recipe:
2 Cabbage heads, medium
2 Apples, tart & firm
1 Fennel bulb, small
1 Parsley bunch, chopped
Salt to taste
Directions:
This delicious fall kraut goes well with roasted chicken and pork. It is also excellent tossed with roasted winter squash in a salad. Try this recipe and let us know what how your home ferments go. We welcome your comments and questions always.
Clean and wash all vegetables. Slice cabbage, fennel, & apples into narrow strips (alternatively use a processor or mandolin). Chop parsley. Combine all ingredients in large bowl. Salt to taste and mix thoroughly. Use a mallet or meat tenderizer to pound vegetables for approximately 15 minutes. Pounding vegetables releases their natural juices. Pack kraut into jars, being sure to have the vegetable juice cover kraut mixture completely. If temperatures are warm, store approximately 3 days on counter top. If temperatures are cooler, store for as long as a week or until desired taste is reached.
Boulder County Home & Garden
/in Beets Dulse and Kale, Fermentation, Fermentation Recipes, Gluten Free, Paleo Recipes, Press /byBOULDER COUNTY HOME & GARDEN
Fermented Foods Find a Following
Fermented foods are making a tasty new splash as “good-for-you-foods”–although our grandparents knew it all along. By Mary Lynn Bruny
RECIPES FOR FERMENTING
Pickle this, Pickle that
/in Gluten Free, Gluten Free Recipes, Green Tea Sour Pickle Recipes /by OzukeThis post brought to you by our beloved Peter Piper
It’s pickle time! Cucumbers are growing like mad.
I walk out into the garden one day and find a small prickly cute baby cuke, then the next day — WHAM! It’s a huge green giant!
I’ve been making cucumber salad, sandwiches, and cucumber water!
A pickler has got to do something with all those cucumbers, right? Well, that’s what’s been keeping Mara busy these past few weeks. She has created juicy, naturally fermented Green Tea Sour Pickles, aka Hapa Sours. They are crunchy, zesty, and delicious! The largest pickles will be available this weekend at the Boulder Farmers Market.
Stop by for a pickle on stick!
Pickles can be served in many different ways. My family likes ozuké Green Tea Sour Pickles in tuna salad. Here’s how we make ours:
Tuna Salad Ingredients:
Directions:
Looking forward to seeing you all at the Boulder Farmers Market this weekend!
2 Cans tuna
1 Stalk celery, chopped
1 ozuké Green Tea Sour Pickle (or more), chopped
1/2 Cup mayonnaise (or more)
Salt & Pepper to taste
Drain tuna. In mixing bowl combine all ingredients. Blend together well. Taste, add more of whatever ingredient you desire. Pile high on a green salad, a piece of your favorite bread, or just eat it straight out of the bowl. Serve pickles alongside sandwich or salad.
Remember this Saturday get a Pickle on a stick!
Happy Chicken = Happy You
/4 Comments/in Just Juniper /by OzukeLate summer is the time of year when gardens give abundantly here in Colorado. This morning I made a colorful open faced sandwich sourced from my neighborhood (mostly).
My breakfast began with a fresh egg from my neighbors’ chickens. Kristin & John have a beautiful backyard hen house with happy chickens. These girls have the life–green grass, garden leftovers, and a palatial dwelling equals good livin’!
Each week we receive our multicolored oval beauties, and feel fortunate to have fresh eggs so close by. Local eggs are worth their weight in gold. Do you have neighbors that keep chickens? If you do, better get in on that action! Farm-fresh eggs are full of vitamins and minerals such as vitamin A (healthy skin), choline (especially important for pregnant women) and selenium (supports immune system health). For more information read what Diana Bauman writes on the blog Simple Bites.
Which came first, the chicken or the egg?
Adding the final touches to my fresh breakfast are tomatoes and Swiss chard from my front yard garden. At long last my tomatoes have started to turn red, and with the rain this summer, my rainbow colored Swiss chard is still thriving. I picked some tomatoes and broke off a chard leaf — voilá my ingredients were ready.
Ingredients:
Directions:
1 Egg, prepared to taste
1 Piece of toast
1 Leaf of Swiss chard
1 Small sliced tomato from the garden if possible
1-3 TBSP of ozuké Just Juniper Kraut
Salt & pepper to taste
Toast bread. Meanwhile prepare the egg as desired (I prefer fried). Layer the sandwich to your liking, salt and pepper to taste. Top off with ozuké the best pickled things just juniper kraut & enjoy! Because our just juniper kraut is simple and mild, all the flavors of the bread, tomato, egg, and chard can be appreciated in each bite.
Happy chicken = Happy you!
Golden Quinoa & Pickled Beets Salad
/in Beets Dulse and Kale, Gluten Free, Paleo, Paleo Recipes /byRunning around taking care of things such as work, kids, and chores can make it challenging to eat well every day. Here is a protein rich quinoa salad that can be made anytime and refrigerated, making it easy to just grab-n-go. The best part is that this colorful dish can be eaten hot or cold, and the ingredients are simple, and nourishing.
Our ozuké pickled beets, dulse, & kale is the SUPERFOOD ingredient adding brilliant color and intense nutrients to this meal. In addition to being a great source of iron, beets have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Dulse, a mineral rich sea vegetable, contains trace elements and is a protein source. Kale, a member of the mustard family, is high in calcium and vitamins A,C, and K. And, of course, ozuké pickled beets, dulse, & kale, like all of our fermented foods, is raw, organic, and probiotic.
What makes puts the ‘gold’ in golden quinoa? Turmeric! Dubbed by some as the ‘world’s healthiest food’, turmeric comes from the roots or rhizomes of the plant species Curcuma longa (Ginger family). Perhaps best known as an ingredient in curry, turmeric is what gives mustard its bright yellow color. It is rich in manganese, iron, vitamin B6, fiber, and potassium. Turmeric’s color and flavor make it a great spice to incorporate in so many recipes.
Ingredients: 
Directions:
1 cup of quinoa
½ teaspoon of turmeric
1 TBSP Extra Virgin Coconut Oil or Olive oil
½ small onion, chopped
1.5 cups of water
1 cup edamame, frozen
1 clove garlic, peeled & smashed
½ cup each of fresh cilantro, and mint, and parsley, lightly chopped
½ cup carrots, shredded
½ cup cashews, toasted
1 TBSP or more of lemon juice & zest
Salt & pepper to taste
½ cup or more ozuké beets, dulse, & kale
In a medium saute pan with lid or sauce pan, heat oil. On medium/high heat saute onion and quinoa for about 5 minutes or until lightly toasted. Add water, edamame, garlic clove, and stir. After bringing to a simmer, cover and let cook about 15 minutes. If possible, let cool, then fluff. While quinoa is cooling toast cashews in a pan on medium heat. Add remaining ingredients, stir and top with ozuké beets, dulse, & kale.
Serve Golden Quinoa as a meal or a side dish, hot or cold. As an alternative to shredded carrots, consider using this Cranberry Carrot Salad recipe.
Cranberry Carrot Salad:
4 cups shredded carrots
½ cup or more dried cranberries
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
2 tablespoons honey
Salt to taste
Fresh dill leaves