Basil or Chives – 1 bun…………..Chives
Zucchini – 2 pcs
Cucumbers – 3 pcs
Green Cabbage – 1 hd…………… Savoy Cabbage – 2 sm. hds
Walla Walla Onions – 4 small
Asian Eggplant – 1 sm pc…………traded for 3 cucumbers
Bell Pepper – 1 pc
Green Long Peppers – 3 pcs
Red Potatoes – 1 qt…………………traded for onions
Peaches – 1 bag
UFO Peaches – 1 bag
The eggplant was smaller than any of the cucumbers, so I traded it for more cucumbers (I figured it would be too much work on such a small eggplant to make it be a raw food dish)
I finally tired, last year, of trying out raw recipes for potatoes. I used to give my potatoes to my next-door neighbor, Mrs. Murphy, but she passed away last month, so I have no use for potatoes now. I felt lucky to find onions to trade for.
I’ve never tried to make sauerkraut with Savoy cabbage, so I looked it up in Sandor Katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods , my go-to book for info on raw fermentation, and found that I can use Savoy cabbage just as I would use green cabbage (I’m guessing the flavor might be different, but I’m going to put jalapeno peppers in it, so it will probably be okay). I’m out of sauerkraut right now, because my jar fell out of the refrigerator and broke all over the floor (big mess!). While I was reading Wild Fermentation, I noticed a recipe for fermenting turnips, and another for fermenting beets, so… there go my backed up root vegetables. I have some time tomorrow afternoon, so I guess I’ll make some sauerkraut, and some fermented turnips and beets.