Cape Breton Local Food Adventure

Dave and Faith here…

Fermenting is a great way to experiment with preserving foods naturally.  Basically, you let your food rot!  But rest assured, it’s good rot and good bacteria, the kind of little critters that humans have been using for thousands of years to preserve food.  And don’t forget, one of our most popular foods is fermented: yogurt.

Rather than get into all the details, here’s a few links that you might want to check out if you want to try fermenting your own fresh foods.

Fermenting Food For Beginners – just a simple overview.

Wild Fermentation – the site of a popular fermentation expert.

I’ve made pickles, fermented beans and of course kohlrabi (which is my favorite).  Give it a try!

Here’s a link to the recipe for Kohlrabi Sauerkraut.

Breakfast: Potato Pancakes

Yes, the potato pancake strikes again…

• Potato Pancakes
  • potatoes – Terron Dodd
  • onion chives – our garden
  • garlic chives – our garden
• Ketchup – home made by me, on Day 26

Lunch: Spaghetti

I put some fermented kohlrabi to use in the spaghetti sauce to give it some punch.

• Spaghetti Sauce
  • tomatoes – our garden (canned)
  • salt – sea
  • ground beef – Lambscapes Farm
  • thyme – out garden
  • onion – Terron Dodd
  • oregano – our garden
  • lemon balm – our garden
  • garlic – our garden
  • honey – Misty Meadow
  • kohlrabi sauerkraut – home made by me, Day 3
• Spaghetti Squash – Alicia Lake

Supper: Turbot Fish Cakes

Turbot from Glace Bay, yes by’.  We used the ketchup for a salad dressing too.

• Fish Cakes
  • salt turbot – Mira Bay Seafood
  • onion chives – our garden
  • garlic chives – our garden
  • potatoes – Terron Dodd
  • mustard seeds – Terron Dodd
  • dill – our garden
• Ketchup – homemade by me on Day 26
• Garden Salad
  • lettuce – North River Organics
  • cucumber – Terron Dodd
  • tomato – our garden
  • carrot – our garden