POST #858
Back to the fermented butternut squash I told you about several days ago.
This was “opening night”! WOO-HOO!
I want you to know that I have squirmed every day and night since I put that stuff up. Because of the smell the fermenting gave off, I was afraid I had put in too much garlic, and then I worried I had put in too much jalapeno. I had already started planning what I could do with it if I couldn’t eat it straight out of the jar. (I’ve never gone through so much agony over a ferment before)
Well, tonight was the night I decided to open it up. Tentatively, I took a heaping forkful out and put it in a bowl. Even more tentatively, I took a small forkful in my mouth!
Oh my! Heavens! Goodness! Woo-hoo! Oh boy! Wow! This stuff beats tomato salsa in sweet flavor. The squash is soft (the way I had hoped it would be — easy chewing), and the flavor is …. pickled! Amazing! I did not put any vinegar in the mix, but you’d think I had, from the bright, sweet flavor. The garlic is not overwhelming, and the jalapeno just gives a mild zing. I love that vinegary taste, for sure.
I combined it half and half with a “TuNo” mix, and ate a big bowl of it.
I can see grinding this up fine and making a spread to put on other food, or sandwiches, or use as a dip. I could use it as a soup base. I could use it as a salad base and add some sprouts (that reminds me, I need to make some new lentil sprouts).
Suffice it to say – this stuff is yummy!
This is stuff I could get hungry for all over the place (and I don’t get hungry for much).
I will have to start a couple of new jars at least by tomorrow, because I want to show off this stuff and give it to my next-door-neighbors, people who have helped me or given me stuff, and some people I really don’t like (must do something to resolve the karma). They will get the next jars! This stuff is all for me!
Meanwhile, except that I am full, I would go right back to the kitchen and eat some more of this stuff. It is really good.
PRETTY SMART RAW FOOD IDEAS 