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Experiments at Ozuke

We are experimenting again in the esoteric kitchen. As many of you know, these live foods can have a mind of their own. Mara and I joke that we are pickle wranglers out on the wild fermentation frontier. They bubble and go flat, they get mushy and change color and occasionally they do just exactly the right thing and taste fresh, lively, sour, a little salty and full of flavor. Bingo.

We would like to add some more to our herd, so here are our experiments for this week:

Fennel, wild green apple and juniper berries

Curry sauerkraut with mustard seed and coriander

and a roasted hatch green chile version which we think might be just the thing.

Keep your eyes out on the open range and yeeehaah.

The most intense of vegetables

Tom Robbin’s novel, Jitterbug Perfume, begins with these immortal words. ” The beet is the most intense of vegetables. The radish, admittedly is more feverish, but the fire of the radish is a cold fire, the of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.” Then he wanders in his marvelous bohemian prose for awhile and lands at my favorite lines about our dear beet: “The beet is what happens when the cherry finished with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.”  Tell it, Tom.