Over at Nourished Kitchen, I’m participating in this challenge. You get an email once a week about a different traditional preservation method. No canning! Week one was lactofermention, a process I’m pretty familiar with, and the week two was about preserving in fat. Think pesto, or artichoke hearts in olive oil.
For the first week, I made lactofermented green beans. I tasted them and they were very dilly and garlicky, but kind of effervescent. I’m not sure if cooking them would get that out, but it would certainly get out the probiotics, which is the main reason to choose fermentation over canning. So, I’m not sure how that has panned out yet. But I have successfully lactofermented other delicious things in the past, mainly sauerkraut. And on the counters right now, after a marathon chopping session this morning, is over a gallon of salsa. I didn’t really use a recipe, and I hope I added enough salt to start the fermentation process. I’m nervous. But we’ll see.
For the second challenge, I made mushroom butter similar to Jenny’s, but I made mine with wildcrafted pink oyster mushrooms from the Mushroomery. I added sage to mine. And I also made parsley butter. I used two sticks with the mushroom butter, but only one for the parsley, because I’m sharing my parsley with these guys!
In case you don’t recognize them, they’re swallowtail caterpillars! I’m so excited! 🙂 I have a lot of parsley and I don’t mind sharing with beneficials. Sorry for the blurriness. I am no photographer, though I’m learning.
Here’s the recipe for the Parsley Butter:
1 c butter, softened
1 c parsley, chopped
freshly ground black pepper, to taste
1T lemon juice (I left this out, since I”m out)
1-2 cloves of garlic, minced
Combine thoroughly. Refrigerate for up to two weeks. Freeze to keep it longer.