I am ready for this school year to end. I am tired of attempting to teach a bunch of high school seniors who are ready to graduate. It’s all about prom and dresses and limo and the week at the shore following. Yes, you read that correctly, week at the shore following. No matter that we will be finishing units, taking unit tests, and preparing for final exams (although we have taken to calling them assessments here). And I have piles to go before I sleep, so to speak. Much grading to do, much whining to listen to.
But that’s all OK. I can deal, because last week I received an email about opening day at our CSA at Fernbrook Farm. It is only a day away! Forget Memorial Day weekend. For me, the start of summer is marked by going to the farm for the first day of the season. We like to go early in the morning, when everything is still wet with dew, and the sun is not too strong. We pick our U-pick crops, get our produce from the “shop” and then mosey around to say hello to the animals. It is a slow time, and I enjoy that very much. My daughter sometimes gets frustrated because I chat with everyone who wants to chat (She reprimanded me once, about talking to strangers). Why is she in a rush? Because visiting the goats, sheep, and chickens always comes last.
After six years, the farm has become as comfortable as a second home, and tomorrow I look forward to a kind of homecoming. While I haven’t received the weekly email as to what I can expect this week, my guess is that my share will include bunches of greens, maybe some spring onions (scallions), and hopefully some “s-berries”! So what do I do with the abundance of greens? I start making Kim Chee, a spicy Korean ferment. It is an easy way to stretch the life of your greens. While most people think of Kim Chee that is made with Napa Cabbage, I have found that just about any firm green works well.
Napa Cabbage, or other firm green (such as bok choy or mustard or collard greens), shredded
3-6 cloves garlic, chopped
3-4 T fresh ginger, grated
1-3 T Korean red pepper (or crushed red pepper flakes)
2-3 scallions, sliced
2 T salt (non-iodized), or 1 T salt and ¼ C whey
1. Put all of the ingredients in a large, sturdy, non-reactive bowl and mis thoroughly. Pound for 10 minutes. When I first started fermenting vegetables, I pounded with an old potato masher. You can use a boiled rock, or wooden block. I have a plunger from my Squeezo that works very well.
2. In a sterile quart canning jar, tightly pack the pounded ingredients. It is VERY important to leave one inch of space at the top of the jar. Do not try and squeeze in more than that. If you have too much to fit in the jar, use a second jar.
3. Secure the lid firmly, but not super tight.
4. Leave in a warm spot for 2 or 3 days, until bubbles start to form. Move to cold storage. This will keep in your refrigerator for months, if it lasts that long!