Month: August 2018

Herbed Roasted Chicken

Herbed Roasted Chicken

I generally make TWO whole chickens.  My family of five can eat one whole chicken easily-even though 3 of them are little. Trust me when I tell you this is a leftover you will want in your fridge!  It makes wonderful chicken salad, protein for […]

Vogl Homestead

Vogl Homestead

I have a new farmer’s spotlight post to share with you!  This one comes from Vogl Homestead in Black Forest. Meet the Vogl Family-Will, Karissa, Thor, and Titan.  This is another family who is serving their community through farming.  Will is a firefighter and a […]

Carrot Turnip Dill Slices

Carrot Turnip Dill Slices

Are you wondering what to do with your turnips??  How about some delicious carrot turnip slices that can sub in for pickles on your sandwich any day???  This is fun and quick to put together, and yields amazing results!!

Remember that dill that you put in the freezer?  This is the perfect use for it!  I also collect dry dill seeds from the garden in the fall and use them for occasions such as this!

Carrot Turnip Dill Slices

August 10, 2018
: 1 Pint
: 5 min
: Easy

A delicious ferment to add to give your sandwich a kick or just eat straight from the jar!

By:

Ingredients
  • 2 small turnips-sliced into 1/4 inch rounds
  • 2 small carrots-sliced into 1/4 inch rounds
  • 1 small frond fresh dill
  • 1 tsp dill seed
  • 1 tsp caraway seed
  • 1 tsp yellow mustard seed
  • 1/2 c. filtered water
  • 1 tsp sea salt
Directions
  • Step 1 Using a very clean pint glass jar, place the dill frond, mustard seeds, dil seed, and caraway seed in the jar. Next layer the carrot and turnip slices into the jar.
  • Step 2 Mix up the filtered water and salt in a small glass bowl. It’s very important not to use chlorinated water for this-filtered ONLY. Pour the salt water into the jar. Add water until it’s about 1/2 inch from the top of the jar if needed.
  • Step 3 Weight the jar with your preferred method-See my fermenting 101 post. Be sure the produce is completely covered in the salt water, and that none of the spices are floating on the surface.  If they are, just skim them off the top.  Anything above brine has the possibility of molding!  Place the cap on fingertip tight. Place the jar in a baking dish, and then in a room temperature spot to ferment for 2-3 weeks. Be sure to check pH on this and once it’s below 4.0 you can sample. If it’s just right, place it in the fridge and enjoy! If you like it a bit more acidic, put the lid back on and let it continue to ferment for a few more days.
Tips and Tricks When Drying Herbs

Tips and Tricks When Drying Herbs

Hi gang!  Today I wanted to share some tips and tricks that I’ve learned through the years when it comes to drying herbs to stock your apothecary, or pantry.  I’m going to name some specific herbs because I feel like they are some of the […]

Food Fermenting Equipment

Food Fermenting Equipment

Today’s post is going to be 2 posts rolled into one!  I want to tell you about the food fermenting equipment I use and love and also about those beautiful ferments I posted on my social media pages the other day.  My love for fermentation […]