Power-trip cure, ferments, and chive blossom vinegar

Know anyone who’s on a power trip? Someone who needs to be taken down a notch?

There’s a remedy for the power-hungry and those with an inflated ego. It’s called subbing in a grade nine classroom. I am convinced even CEOs of multi-million dollar companies would tremble before a class of belligerent 15-year-olds, given the opportunity. I like to think my people skills are up to snuff, but last week they were put to the test. After spending an afternoon with hormonal, hyperactive young men and woman my perspective on life, and who I was, warped. Think of plastic in hot oven.

Later, a friend called to confirm the details of a fermentation workshop I was leading at her permaculture institute. She reassured me about the presentation and told me not to get too nervous. “I’m not worried,” I told her, my recent teaching experience fresh in my mind. “Talking to a room full of adults keen on cultivating bacteria sounds dreamy…”

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Kefir, flavoured with orange juice concentrate, ready to be bottled for its second ferment.

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Susanna, and her friend Kirsi, enjoying some “orange crush” kefir. My kids are very skeptical when I promise something will “taste good”. This time they agreed with me and were asking for more.

Besides sharing some homemade kefir at the workshop, I talked about fermenting salsa. Remember the stuff I made over two months ago? It had so much garlic and cilantro, I wasn’t sure it would ever be edible. Now it’s mellowed considerably and I wouldn’t think of composting it. (Something I had considered with all thirteen jars.)

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Mellowed salsa… this one took a lot longer to ferment than other batches (because of the garlic/cilantro), but you can see the air pockets indicating carbon dioxide–a by product of lactobacillus bacteria.

Long Keeper tomatoes: these were harvested last summer and kept perfectly in my neighbours basement until now.

Long Keeper tomatoes: these were harvested last summer and kept perfectly in my neighbour’s basement until now.

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Fresh tomatoes (Longkeepers and store-bought) with 1/2 cup of fermented salsa–a gateway food to the world of ferments.

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Make-shift salsa tasting station

And lastly, because some of you will soon be able to harvest chive blossoms, here’s a picture of some vinegar I infused last year. It’s easy to make–just throw blossoms in white vinegar (I add a few sprigs of thyme) and wait until the vinegar turns a brilliant pink. I infuse my vinegars for about 2-4 weeks. Strain, cap, keep, and share!

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I took this pic last summer: chive blossoms infusing in vinegar on the left (with a jar of olive oil behind them); finished blossom vinegar on the right. You can leave a few blossoms in for aesthetics–but the vinegar will last longer if you strain them.

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Our first local salad (from a greenhouse) of the season, with chive blossom vinegar, olive oil and salt. I don’t even bother mixing up the dressing before hand, it just dirties another dish.

Have a springy week!

Saluting all substitute teachers, everywhere,

Tricia

PS. I didn’t tell the whole subbing story. After I came home from school I talked with mom, and my mother-in-law. Both of them said they would pray for me the next day. I was grateful for their concern but not terribly confident anything would change. The next day, the class that had given me so much trouble previously was practically comatose. I was so so confused/amazed/thankful I actually asked the principal (I had to find out who he was first) if he had talked to the students about their behaviour. He didn’t seem to know what I was talking about. End of story. 🙂

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4 thoughts on “Power-trip cure, ferments, and chive blossom vinegar

  1. Great post, Tricia! Now I’m really going to try fermenting salsa, and maybe kefir… and that blossom vinegar looks lovely!

  2. Just catching up! So much to say, but mostly it’s just so refreshing to read your stories and get a window into all your realness and creativity. You are always much too humble and I am always very impressed by all the things you tackle. That vinegar does indeed look spectacular! Can’t wait for my chives to blossom so I can try that out!

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