03 July 2013

Santa Barbara Fermentation Festival

3rd Annual Santa Barbara 
Fermentation Festival
at Fairview Gardens

Come Get Cultured!

The 3rd Annual Santa Barbara Fermentation Festival showcases local and regional experts on the history, benefits and how-to's of fermented foods.  This all-ages experiential one-day festival provides the opportunity to learn, taste and experience the art of making ferments and empowers you to take home and apply your newfound knowledge. 

2013 Festival Highlights: 

Donna Gates, Body Ecology Diet 
Hannah Crum, Kombucha Kamp 
Monica Ford, RealFood Devotee 
Mark McAfee, Organic Pastures Raw Dairy 
Jenny McGruther, Nourished Kitchen 
...and many more  

Demonstrations and Hands-On Workshops  
sauerkraut, sourdough, pirate elixirs, pickles, root beer, ginger brew, and many more!  

Cultured Petting Zoo  
feel, look and play with kefir grains, sourdough starter, SCOBYs and all kinds of other fermentation cultures  

Locavore Lunch  
SOL Food Kitchen + Nimita's Indian Cuisine will serve up farm to table food with a side of fermentation PLUS sprouted almond milk sorbet by Sugar and Salt Creamery  

local and regional food and beverage artisans, fermentation supplies, books and community organizations  

*lunch, fermented foods, supplies and other goodies will be for sale - make sure to bring extra cash to spend at the vendor area and a cooler to store purchases.  

Proceeds from this event benefits Fairview Gardens Center for Urban Agriculture and the completion of their new farm stand!

23 August 2012

fermented salsa fresca

Pretty darn proud of myself.  Been putting off making homemade fermented salsa for some time - for no good reason.

And it only takes two days to ferment in the California summer heat. 

If you prefer to enjoy your salsa right away, make the basic recipe and eat it - or refrigerate it and enjoy it for up to one week. 

But if you prefer to ferment your salsa, increasing it’s flavor, nutrient content and digestibility, let it set out for two short days and you'll reap more than just these benefits.  The fermentation process will naturally preserve your salsa, allowing you to stretch out it's lifespan for up to one month

Not that it will last that long.

When you pick out tomatoes for your salsa, select with your nose - the sweeter the smell, the better the taste.  Heirlooms of all shades and sizes are highly recommended - the uglier, the better [tasting].

fermented salsa fresca
makes 1 quart

5 medium tomatoes, peeled, seeded and chopped
1 small red onion, finely chopped
6 cloves fresh garlic, minced
1 jalapeƱo, seeds removed, finely chopped
1 small bunch cilantro, leaves removed from stems
juice of 1 lemon or lime
1.5 tbsp celtic mineral sea salt
1/4 cup spring water

Mix all ingredients together in a bowl. 

Transfer to a quart-size mason jar and seal with a new lid. 

Allow to set at room temperature, covered, for 2 days. 

If mold appears on the top of the salsa, remove before eating.  If the salsa tastes or smells off, trust your senses and don’t eat it.  Fermented foods should be just as delicious [if not more so] than their non-fermented counterparts.  Transfer to cold storage and enjoy for up to one month. 

20 August 2012

fresh corn + tomato salsa

Yes, you can eat salsa by the spoonful.  I know this for a fact.  From experience, of course.

My advice?  Get your own jar or you’ll be fighting over it.  I also learned this from experience.

fresh corn and tomato salsa
makes 3 cups

2 ears of freshly picked corn*
4-5 medium size heirloom tomatoes, roughly chopped
1 handful of smaller tomatoes [cherry, sungold, etc], sliced in half
3 cloves garlic, minced
1 small bunch cilantro, leaves removed from stems
juice of 1 lemon or lime
3 tbsp extra virgin olive oil
celtic mineral sea salt

Remove the corn from the cob with a sharp knife.  Toss with all other ingredients and season with sea salt to taste.  Serve along side breaded pork chops, ribs or brisket, over greens or by the spoonful.

*If you can get fresh corn from the farmers market that was picked that day and not refrigerated, the corn will be fresh and flavorful enough to eat raw.  If not, steam the corn for a few minutes in a pot of boiling water before adding to the salsa.