Saturday, May 24, 2008

foods of the family heritage

cooking early this morning as it feels hot out there already. muggy eichhh.

i collected a big handful of baby potatoes this morning, gave them a bit of a rinse and now have them boiling on the stove top. pretty little yukon golds that i'll serve up with a bit of chopped dill, a dash of apple cider vinegar, salt, pepper, a dash of milk and tiny bit of butter and the best final toucher-upper, horseradish. oh yeah, sounding yummy already.

my german minnesotan grandparents would be proud.


i just can't get over how darn pretty they are. these were dug up a week or so back and i've had them sitting in a cardboard box in the garage curing up.

they've all got a good skin on them regardless of their small size. i'll give potatoes a shot again soon. it's too hot now but maybe a fall planting. i'll have to look into that. don't know if summer planted potatoes in texas have enough time to mature. something to check out. anybody with experience out there, let me know. your comments are greatly appreciated.


the sauerkraut is percolating daily now and it's at the point where each morning i have to skim off a bit of fermenting scum. yeah yeah, but i don't know a better way to describe it.

i think we're nearing a week of fermentation. it's looking good taking on a beautiful pale golden tone. could this possibly be working? it is in all truth probably one of the easiest fermented food stuffs to make so i hope it's working. failing at sauerkraut, now that would be a family embarrassment. cabbage, salt and water, what could be tough about this?

i'm starting out small to test my skills at krauting. then again there is only one of me to feed so small is o.k. this batch should give me about two quarts total.

if this works, i may become a kraut addict. i do enjoy the occasional kraut dinner, probably more than most and it does not tend to give me an upset stomach.

i just love the color. beautiful.
if it can pass the tastes good to dad test a few months down the line, then it will be a total success.

1 comment:

Robert Ede said...

My goodness those spuds look tasty! I grow Yukon gold as they are good keepers. Up here we call potatoes ‘keepers’ that stay hard and last through the winter in the cellar. Pontiac is another spud that lasts. My favorite spud is Norland which I grow for our new spuds. With luck, should be digging a hill by July 5th. Looking at your photos can almost taste them.

Fresh eggs, tomatoes out of the garden, a big handsome cat, new spuds, even a couple of amorous lizards, life looks good in Texas. Enjoy your adventures, thanks for letting me glimpse in here and there.

Take care and stay cool!