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Pickles!
Posted 8/20/2010 10:50am by Brooks Miller.
Hi folks - happy hot summer! This year has marked lots of new things for us - we're now selling in two Washington, DC, area farmer's markets in addition to all of our PA CSA deliveries. We've expanded our products to feature cured meats from our pasture-raised animals, and we've added something else...pickles. Below is some more info on our new product. Also, please check out our new website design and let us know what you think. We'll be making changes to streamline navigation over the next few weeks as well.
The Original Pickle
In addition to raising chickens, pigs, turkeys and sheep on pasture, we at North Mountain Pastures are wild about fermented foods. We preserve the bounty of summer produce by pickling local, organically grown, vegetables for use through out the year. Our “Original Pickles” are crispy, sour, and thriving with beneficial live cultures and probiotics.
As vegetables come in season we transform them into great ferments: Korea’s original pickle: KimChi, SauerKraut, SauerRuben (turnips), Pickled Beets, Ginger Carrots, Garlicky Dill Cucumber Pickles, A Kick in the Pickle (our spicy dill pickle), and whatever else we feel compelled to ferment.
Unlike most pickles available today, instead of using vinegar, sugar and pasteurization for preservation we use the traditional and natural method of lecto-fermentation. Lacto-fermentation is a traditional age-old way of preserving the harvest. It involves immersion in a salt-brine which creates the right conditions for certain beneficial bacteria to thrive and multiply. The bacteria consume the sugars in the fruit or vegetable, and convert them into lactic acid. Our Original Pickle is made using only Pink Himalayan Sea Salt, organic, locally grown, vegetables, and organic herbs and spices.
In addition to being tasty, crunchy, pickles, our Original Pickles have many health benefits. They are full of good bacteria- probiotics, and aid in digestion by balancing the pH in the stomach and intestines. Plus, fermented foods are easier to digest than unfermented foods because the sugars in the cell walls have been broken down and pre-digested.
After a long day on the farm we usually sit down to lunch and dinner with a side of fermented foods as a condiment, but their uses are endless. Try a few of these ideas with our latest summer ferments. Pickles are available seasonally at Takoma Park, Bloomingdale, and all CSA delivery sites.
Arugula Salad with Pickled Beets
I recently took some beets to a friend who flat out said “I hate beets.” I prepared this salad for her and she was asking for more. This simple salad is perfect on a hot summer evening. The arugula provides spice, pickled beets: tang (no need for a salad dressing), and the cheese: creamy goodness.
Lamb Burger with Korea’s Original Pickle- KimChi
Nothing says summer like a grill-out with hamburgers. Spice your grill-out up with a lamb burger topped with Korea’s Original Pickle- KimChi. By the way, did you know that In Korea’s space program KimChi is one of the provisions sent with Astronauts going into space http://www.nytimes.com/2008/02/22/world/asia/22iht-kimchi.1.10302283.html?
The Original Pickle
In addition to raising chickens, pigs, turkeys and sheep on pasture, we at North Mountain Pastures are wild about fermented foods. We preserve the bounty of summer produce by pickling local, organically grown, vegetables for use through out the year. Our “Original Pickles” are crispy, sour, and thriving with beneficial live cultures and probiotics.
As vegetables come in season we transform them into great ferments: Korea’s original pickle: KimChi, SauerKraut, SauerRuben (turnips), Pickled Beets, Ginger Carrots, Garlicky Dill Cucumber Pickles, A Kick in the Pickle (our spicy dill pickle), and whatever else we feel compelled to ferment.
Unlike most pickles available today, instead of using vinegar, sugar and pasteurization for preservation we use the traditional and natural method of lecto-fermentation. Lacto-fermentation is a traditional age-old way of preserving the harvest. It involves immersion in a salt-brine which creates the right conditions for certain beneficial bacteria to thrive and multiply. The bacteria consume the sugars in the fruit or vegetable, and convert them into lactic acid. Our Original Pickle is made using only Pink Himalayan Sea Salt, organic, locally grown, vegetables, and organic herbs and spices.
In addition to being tasty, crunchy, pickles, our Original Pickles have many health benefits. They are full of good bacteria- probiotics, and aid in digestion by balancing the pH in the stomach and intestines. Plus, fermented foods are easier to digest than unfermented foods because the sugars in the cell walls have been broken down and pre-digested.
After a long day on the farm we usually sit down to lunch and dinner with a side of fermented foods as a condiment, but their uses are endless. Try a few of these ideas with our latest summer ferments. Pickles are available seasonally at Takoma Park, Bloomingdale, and all CSA delivery sites.
Arugula Salad with Pickled Beets
I recently took some beets to a friend who flat out said “I hate beets.” I prepared this salad for her and she was asking for more. This simple salad is perfect on a hot summer evening. The arugula provides spice, pickled beets: tang (no need for a salad dressing), and the cheese: creamy goodness.
- Wash and dry arugula and place on plate
- Add pickled beets
- Crumble fresh goat cheese or Keswick Creamery’s Feta on top
Lamb Burger with Korea’s Original Pickle- KimChi
Nothing says summer like a grill-out with hamburgers. Spice your grill-out up with a lamb burger topped with Korea’s Original Pickle- KimChi. By the way, did you know that In Korea’s space program KimChi is one of the provisions sent with Astronauts going into space http://www.nytimes.com/2008/02/22/world/asia/22iht-kimchi.1.10302283.html?
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