What happens when two friends of 40 years make their favorite Christmas Cookies together? It may be a whole lot more than you would imagine. – Watch as Chef Blondie and Miss Nancy spend a day together baking cookies and so much more.
Hello, my friends! Chef Blondie here. Today, I have a special treat for you. My friend, Nancy. We’re going to be making our famous Christmas cookies. She’s going to make gingerbread cookies and I’m going to be doing my famous sugar cookies.
Why We Decided to Make Christmas Cookies Together
Nancy and I have been best friends for almost 40 years. Nancy will tell you that it started out Rocky – a little rocky. But it all worked out, and after all these years, we’re closer than ever.
If you’ve followed this blog since 2018, you well know we used to do what we call “Yard Trash Day.” (See here and here.) We would make beautiful floral arrangements out of just stuff from our yards.
But this year we said you know what, let’s do something different. So, we decided to try Christmas cookies and see how that works out. I will do rolled sugar cookies, adapted from a recipe in an old Better Homes & Garden cookbook. I’ve used this recipe for over 40 years. Because I made them with my daughter many times, and she likes them so much, I call them Kathy’s Christmas Cookies.
Nancy decided go back even further and make gingerbread men from a recipe from a very old edition of the Joy of Cooking. The recipe poses many challenges, but the end product is tasty. The old recipe includes instructions on how to make templates for the gingerbread men, and it would be great fun when done with a child or grandchild.
So, watch our video and see how much fun two old friends can have when they make Christmas cookies together.
Today, we’ll be exploring the rich culinary history of the Azores, focusing on a traditional and frugal dish—Azorean Bean Soup with Linguiça.
Hi! Old Fuzz Face here. Welcome to the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen!
In the late-1800s and early 1900s, life on São Miguel was simple and community-oriented. Meals were often prepared with whatever was locally available, making use of seasonal ingredients and foods like linguiça sausage.
Our video will show you how to use linguiça in a traditional bean soup that tastes great and is warm and satisfying. – A perfect meal for this time of year.
By the way, don’t be worried if you don’t have any linguiça. A number of grocery chains such as Harris Teeter sell various brands of authentic linguiça sausage. And if you are really daring, try making your own linguiça using my recipe here.
Sous Chef Lessons Learned
Mr. Monte claims that I’m not the sharpest claw on the paw. I’m not saying our video proves him right. I will say that I learned three important lessons while making this about how to make Azorean Bean Soup. Watch the video to see what those three lessons were.
A Recipe on a Journey from the Azores
In 1903, my dad’s parents emigrated from São Miguel to Massachusetts. They didn’t bring much with them, and they had to start here from scratch. But my grandmother did bring one very important thing with her, that was her skill at cooking traditional Azorean dishes.
My grandfather died young, and I never got to meet my grandmother. My dad became the head of the household in the late 1920’s. I learned through my cousin Emma what types of meals my grandmother made for my dad and the family. This bean soup we’re preparing today is an example of what my grandmother would make back in those days. We think you’ll enjoy this bean soup because of its great flavor and ease of preparation.
On YouTube you can find an enormous number of videos showing how to make French onion soup gratinee. For example, Jacques Pépin has at least three different videos. But have you ever seen one video on French onion soup Lyonnaise-style?
Hello my friends, Chef Blondie here. – French Onion Soup Lyonnaise-style is a Jacques Pépin mystery recipe that makes a great French onion soup even better.
How did Jacques do it? What were his mystery ingredients?
Well, if you want to learn the answer, watch as my trusty sous chef and I show you what Jacques did.
Happy cooking!
What makes this onion soup recipe better than the rest?
Of course, Jacques has many variations of the typical French onion soup gratinee. But in this recipe, which comes from the Lyon region of France, the soup is much thicker than the usual kind.
In his cookbook Essential Pepin, Jacques recounts his personal recollection.
It’s often served as a late-night dish. When I was a young man, I often made it with my friends at 2 or 3 A.M. after returning home from a night of dancing. … It looks thick and messy, but it is delicious.
The Two Mystery Ingredients
What sets this recipe apart from all the others is what comes at the very end. It is an added touch that you can perform in the presence of your dinner guests. This simple addition adds warmth to a cold evening and brings people together.
When you take the basic onion soup out of the oven, it will still be bubbling. That is when you add two egg yolks to 1/2 cup of sweet Port wine and mix well. Then you make a hole in the crusty top of the hot onion soup and pour the egg and wine mixture into the opening. As you fold the mixture in, the soup becomes rich and creamy and develops a wonderful aroma.
While your friends huddle around watching, you instantly transform your once typical onion soup into a warm and romantic dish to be shared and savoured.
Key Differences in Jacques’s Onion Soup Lyonnaise-Style
Texture: The Gratinee has a thinner, more broth-like consistency. The Lyonnaise-Style is thicker and creamier due to the addition of egg yolks.
Preparation: The Gratinee is typically served in individual bowls with a crusty cheese topping. The Lyonnaise-Style is baked in a large tureen and served from the center.
Flavor Enhancements: The Lyonnaise-Style includes port wine. This adds a sweet, fruity depth to the soup, and egg yolks, which give it a richer, creamier texture.
The Role of Egg Yolks and Port Wine
Egg Yolks: They thicken the soup and add a velvety, luxurious texture. When mixed with the hot soup, they create a creamy consistency that elevates the overall mouthfeel.
Port Wine: This adds a sweet, complex flavor that adds wonderful undertones to the savory onions and cheese. It also gives the soup a unique depth and richness that is not present in the Gratinee.
What are the two mystery ingredients in Jacques Pépin's recipe for French Onion Soup Lyonnaise style? Chef Blondie will show you what they are and why they make a difference.
Adapted from the cookbook Essential Pépin
We did two things to make a good rye bread even better. First, we enhanced the flavor by using our own home-milled rye berries. Then, we found a way to add the wonderful character and aroma of caraway seeds without suffering the problems often associated with seeded breads.
Hello, my friends.
My hubby and I have been working in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen. Our most recent project has been to perfect a bread machine recipe using home-milled rye.
In our YouTube video, we show you how we’ve adapted a recipe for Scandinavian Light Rye Bread from The Bread Lover’s Bread Machine Cookbookby Beth Hensperger. We’re sure you’re going to love it.
A Few Wry Comments on Rye and Rye Bread
Rye is classified as an ancient grain, belonging to the wheat family, and it has been cultivated for thousands of years. Compared to wheat, rye contains fewer carbohydrates and is richer in vitamins and minerals, making it a nutritious choice. This is a time-proven grain that remains ever so versatile in modern baking.
Perhaps those comments weren’t so wry, but they did let you know that rye, especially when freshly milled, will help you to make a good rye bread even better. So, watch our YouTube video to see how we did it. Also, if you like the looks of that pimento cheese, check our post Pimento Cheese IHO Mom and try out our recipe.
Resources
It’s been nearly 25 years since Beth Hensperger authored The Bread Lover’s Bread Machine Cookbook. The updated edition comes out this month. Check out the following link for details on The Bread Lover’s Bread Machine Cookbook, Newly Updated and Expanded: A Master Baker’s 300-Plus Favorite Recipes for Perfect-Every-Time Bread–From Every Kind of Machine Paperback – October 22, 2024 by Beth Hensperger (Author)
In case you were wondering about what bread machine we used to make our rye bread, check out the following link. Cuisinart Bread Maker Machine, Compact and Automatic, Customizable Settings, Up to 2 lb Loaves, CBK-110P1, Silver,Black
After harvesting and processing, the next step in a successful winter food prep is making use of preserving skills. This is key in ensuring that favorite summer foods will be there during the coming months. So, let’s talk a little about the preserving methods we used here at Serendipity Farmhouse during the week of September 15th.
Farmhouse Food Skills Category 3 – Preserving
Hi! Old Fuzz Face here. In the first two posts of this winter food prep series, we talked about where we get our winter food and the farmhouse food skills we use to process it. But that’s just the beginning of our winter food prep. There’s another set of food skills we’ve learned that helps us preserve the food we’ve processed.
Food Preserving Skills
Q – Okay, now that we’ve processed our raw ingredients, what do we do to preserve different types of farmhouse food products?
A – We employ a variety of techniques to extend the shelf life of food, such as canning, dehydrating, fermenting, freezing, and vacuum sealing herbs and other food products. In the future, we hope to explore smoking and other traditional techniques.
You can find any number of lists describing skills needed for preserving food. The lists pretty much agree on primary techniques, but it’s hard to find a single standard list. In our list of six preserving techniques, we show the ones that are important for us here at SFH. For other folks, the list will be different.
6 Important Preserving Skills
Technique
Description
Canning
Preserves fruits, vegetables, and meats by sealing them in jars and heating to kill bacteria. This technique is vital for ensuring long-term storage without refrigeration while retaining nutritional value and flavor.
Dehydrating
Removes moisture to prevent spoilage. This is essential for preserving herbs, fruits, and vegetables, making them lightweight, compact, and easy to store, with a long shelf life.
Fermenting
Utilizes natural bacteria to convert sugars into acids or alcohol, preserving food while enhancing its nutritional value and flavor. Perfect for making pickles, sauerkraut, and other fermented goodies.
Freezing
Slows down enzyme activity and bacterial growth. Freezing is indispensable for maintaining the quality and nutrition of fruits, vegetables, and meats, making them last well beyond their natural season.
Root Cellaring
Uses the earth’s natural coolness for storage. This energy-efficient method is perfect for keeping root vegetables, apples, and other hardy produce fresh over winter. (We don’t have a root cellar or basement, so we have to use the coolest places we can find in our old farmhouse.)
Vacuum Sealing
Removes air from packaging or containers to extend the shelf life of foods. This method is critical for preventing freezer burn and oxidation, keeping frozen and dried foods fresh for a longer period.
Farmhouse Preserving Skills
Here are some preserving skills we used during the week of September 15th.
Canning – Spicy Dilly Beans
We’ve been canning spicy dilly beans for three years now. It’s a great way to preserve those garden-fresh beans and to kick them up a notch. Sure, they can be used as a side for dinner. But with these spicy dilly beans you can also serve them as an appetizer or as a snack at lunchtime. It’s really worth the effort to can beans this way because it ensures that we will have a crunchy, tangy snack or side dish all year-round.
Sage is an essential herb for adding flavor to dishes. Dehydrating this herb takes little time and it’s about as easy as it gets. Now that we’ve started dehydrating products from our own gardens, we can be sure that we always have a supply of aromatic, home-grown herbs to season the foods cooked in the soon-to-be-world-famous SFH Test Kitchen.
This is our first year dehydrating tomatoes. We’re compiling a list of ways that we can use them in various recipes. They reconstitute easily and they’re going to be found on top of our pizzas and in clam chowder and other dishes. Looking further into the future, we expect to turn some of our dried tomatoes in tomato powder for making tomato paste, tomato sauce, and other basic tomato products.
As we see it, dehydrating tomatoes is a way to preserve summer’s sweetness for those colder months. It’s a great way get the most from our summer garden.
Fermenting – Cucumbers
Fermenting cucumbers, or making pickles, is an excellent way to add tangy, probiotic-rich foods to our diet. During the summer we get a large number of cucumbers from our CSA. In fact, we get more than we can use during a normal week. Fermenting those excess cucumbers means we can preserve them for several months and use our own homegrown dill and garlic to add flavor. So, we end up with a healthy, flavorful treat that’s perfect for snack platters and sandwiches.
Fermenting – Garlic
In mid-September our homegrown garlic meets a critical point in its lifecycle. Without a proper cold storage room, this is when our garlic starts to go down hill. We’ve found a few good ways to preserve garlic from two to six months beyond this point. One way we used to preserve the garlic was in red wine. Now, we prefer to ferment our garlic. That’s because, not only does it last longer, in the fermenting process it gains the healthy benefit of becoming a probiotic.
Fermenting garlic enhances the flavor and gives it a little more kick. Now our garlic is long lasting, has great flavor, and it’s healthy. Who could ask for more?
We dehydrate, pickle, and freeze our okra. But, we never ever ferment it. The one time we tried that, we regretted it deeply. So for now, freezing is our go-to method for preserving okra. It’s a simple, effective way to preserve this nutritious vegetable. Freezing okra ensures that we have a supply of this versatile veggie for soups, stews, and gumbos all winter long. Of course, frying is our favorite way to use okra.
Once you learn a preserving technique, you can apply it to a host of other food products. Freezing some veggies like okra is very simple and straightforward. Other vegetables, however, require an added step of blanching to lock in color and flavor. Crookneck squash requires that little bit of extra preparation. After that, it’s just like freezing okra and tomatoes.
You’ll really want to try this. That’s because everybody knows that by mid-summer they’ve seen too much summer squash and zucchini. Freeze it now, and enjoy it in February.
Farmhouse Food Skills Series
We hope that you’re enjoying this series of post and videos about farmhouse food skills.
Join Chef Blondie as she shows you how to prepare an elegant yet easy RV meal by Jacques Pépin. In her latest YouTube video, “Dining by Candlelight,” she takes you on a culinary adventure inside the cramped kitchen of our cozy 24-foot motorhome. You will be amazed by the simplicity and style of this most appetizing dish!
When we arrived at our campsite, the outside temperature was 101°F. Nevertheless, my dear, fearless Chef Blondie demonstrated that she can handle the heat in the kitchen. She also made it clear that anyone can make a tasty dish, even on a getaway trip in a small, hot RV.
Reprise of an Easy RV Meal
On this RV trip, Chef Blondie decided to prepare a delightfully easy RV meal inspired by the legendary Jacques Pépin: Rice with Mushrooms and Steamed Asparagus. This is not the first time the soon-to-be-world-famous SFH Mobile Test Kitchen staff has made this dish. No, almost exactly one year ago, our intrepid crew made their very first YouTube video featuring this same recipe. (See Simple Rice with Mushrooms & Asparagus – Jacques’s Way for the original story and the printable recipe.)
Now one year and over 500 new subscribers later, Chef Blondie confidently steps out in front of the camera, without a script. She’s justly proud of her media ventures highlighting her culinary achievements and her useful cooking tips.
Easy RV Meals Come with Challenges & Rewards
To many, cooking in a motorhome might seem challenging, and it definitely is. Yet, with the right recipe and preparation RV Cooking brings great rewards. In this video, Chef Blondie demonstrates how simplicity and creativity can lead to gourmet meals, no matter where you are. This Jacques Pépin recipe showcases the fresh flavors of mushrooms and asparagus, making it a perfect choice for a romantic candlelight dinner in the camp setting of your choice.
In the video, Chef Blondie provides step-by-step instructions on how to prepare the rice and sauté the mushrooms to perfection. She also shares her tips for proper cooking of the asparagus and ensures that every bite is bursting with flavor. The warm, earthy tones of the mushrooms combined with the vibrant green asparagus create a visually stunning dish that’s sure to impress.
Set the Scene for Elegant Dining
As we set the scene for our candlelight dinner, Chef Blondie emphasizes the importance of ambiance in dining. With soft lighting and a beautifully set table, she transforms our motorhome into a charming dining space, proving that you don’t need a fancy restaurant to enjoy a special meal.
Whether you’re an experienced cook or just starting out, this recipe is accessible and delicious. Perfect for camping trips or a cozy night at home, it’s a meal that brings comfort and satisfaction. So, grab your ingredients and join us on this culinary journey!
Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes and cooking tips from Chef Blondie. Let’s make dining memorable, no matter where the road takes us!
Creme fraiche is a versatile and delicious ingredient that can elevate your culinary creations. This rich, tangy cream is a staple in French cuisine, perfect for adding depth to sauces, soups, and desserts. If you’ve ever wondered how to make this tasty dairy ingredient at home, you’re in luck! Our latest YouTube video walks you through the process step-by-step, ensuring you achieve that perfect creamy texture.
Helly, my friends!
I’m getting ready to make Julia Child’s Cheese Tartlets. A key ingredient is Creme Fraiche. You can buy it in the store, or you can make it yourself. Providing you have just a little time to spare the day before making your special dish, this will be easy to make and quick to prepare.
Let me tell you, the little bit of effort invested pays huge dividends in flavor.
What is Creme Fraiche?
Creme fraiche is a cultured cream that has a slightly nutty flavor and a velvety consistency. Unlike sour cream, it has a higher fat content, making it less tangy and more luxurious. It can be used in both sweet and savory dishes, from drizzling over fruit to enriching pasta sauces. Making it at home is not only easy but also allows you to control the ingredients and flavor.
Why make it at home?
Making creme fraiche at home is not only cost-effective but also incredibly rewarding. You’ll find that homemade versions taste fresher and more flavorful than store-bought options. Plus, it’s a fun way to experiment with your culinary skills!
My dear friend Pierre LeChat has talked about this ingredient in his post Julia’s Tartlets – Pierre’s Test Case. For a detailed demonstration, be sure to check out our YouTube video on how to make creme fraiche. You’ll see the entire process in action and discover tips to customize it to suit your taste.
Happy cooking!
Creme fraiche is a versatile and delicious ingredient that can elevate your culinary creations. This rich, tangy cream is a staple in French cuisine, perfect for adding depth to sauces, soups, and desserts.
Coq au Vin is a dish as complex as a French chef can contrive, or it is as simple as an RV camper can concoct on a 3-burner RV stove. No matter where you fall in that spectrum, you should try out Ina Garten’s recipe.
One momentous test of Julia Child’s recipe took place on November 11, 2021. The world famous Le Chat Chef Extraordinaire (Mr. Monte) oversaw Chef Blondie and Sous Chef Fuzzy. Under his close scrutiny and guidance, the SFH Mobile Test Kitchen staff artfully executed Julia’s recipe for Coq au Vin.
We proved that a camping couple like us can prepare this fine French dish, even in a cramped RV kitchen. We call our modified recipe Coq au Vin a la El Camino Del Monte.
In Search of Worthy Competitor
Yes, we had success in our Mobile RV Test Kitchen in 2021. We have also mastered Julia’s recipe in the well-equipped Serendipity Farmhouse Test Kitchen. Nevertheless, I knew that Julia’s recipe might have some worthy competitors. While perusing Ina Garten’s cookbook, Back to Basics, I was intrigued by her recipe. There was just enough difference in her approach to suspect that my Test Kitchen staff would want to try it out. They did and I think you will be surprised by the results. I know I was. So, make sure you check out our video at the bottom of this post.
Coq au Vin – Two Recipes Compared
Julia Child’s recipe for Coq au Vin in “Mastering the Art of French Cooking” emphasizes traditional French techniques. It showcases her classic approach to cooking. She uses a whole chicken, marinating it in red wine, and incorporates ingredients like lardons, mushrooms, and pearl onions. Child’s method involves browning the chicken in butter and then simmering it slowly. This allows the flavors to develop deeply, reflecting her belief in the importance of time and technique in cooking. Julia’s recipe only requires the use of a stove top. That’s why we could easily adapt this recipe for use in our RV.
In contrast, Ina Garten’s recipe in “Back to Basics” offers a more streamlined and accessible version. Garten’s approach is less labor-intensive, focusing on ease without sacrificing flavor. She simplifies the process by using fewer steps and emphasizes the use of high-quality ingredients, making it approachable for home cooks. However, Ina’s recipe calls for simmering the chicken in the oven for 30-40 minutes. Although our RV has an oven, this would not be our method of choice on a hot day while camping.
While both recipes celebrate the essence of Coq au Vin, Child’s rests on classic French culinary traditions, requiring patience and skill, whereas Garten’s version is modern and user-friendly, appealing to a broader audience. This contrast highlights the evolution of cooking styles, balancing tradition with practicality.
Julia Child’s Recipe: Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, and Bacon), serves 4-6, Mastering the Art of French Cooking, page 263.
While perusing Ina Garten's cookbook, Back to Basics, I was intrigued by her recipe for Coq au Vin. Her approach differs from Julia Child's in several ways. There was just enough difference to persuade the SFH Test Kitchen Staff to try it out. They did and I think you will be surprised by the results. I know I was.
This recipe is an adaptation based on three different versions of Ina Garten's recipe. The notes section lists the changes we made.
Today, we’re going to talk about grain mills, why to get one and why to use one.
Hi! Old Fuzz Face here.
Here I am hand cranking my first grain mill. I bought it in Idaho over 13 years ago. It’s hard to use, the flour is somewhat course, and it’s really slow. Despite all that, it’s never failed me yet. Even though I have two much better grain mills, I’m never going to let this one go.
Grain Mills & Honesty
But let’s start with a little honesty.
I’m not a professional baker. In fact, I’m not even much of an amateur baker. But I sure do like a good loaf of crusty bread, and I’ve finally learned how to make one.
I don’t have all that much experience milling my own grain, not like those good folks you see on some of the other blogs and YouTube channels.
I’m not trying to sell you something. I just want to let you know where I’ve been with grain mills and what lessons I’ve learned.
Why should you mill your own wheat?
Okay, I’ve told you the truth about me and grain mills. Now, I’m going to tell you the best reason I know for getting one.
I’m a practical man and I’ve learned that when I mill my own wheat, I can make a good loaf of crusty bread. It’s tastier than store-bought and it’s more nutritious – Now, I ask you, is there any better reason than that?
My Three Grain Mills
So, let’s look at my three grain mills (the Good, the Bad, and the Ugly). Then we can talk about what lessons I’ve learned since I bought my first grain mill.
Well, you just met the Good, the Bad, and the Ugly. In my video below, I will show you how well these grain mills do their job. When you see them in action, you’ll understand why I call them the Good, the Bad, and the Ugly.
Classification of Grain Mills
Now it’s time to give just a bit of technical detail. For my purpose here, there are three types of grain mills made for home use:
Steel Burr Grain Mills: They use steel burrs to grind grains, allowing for adjustable coarseness. Steel burr milling is efficient and these mills can handle various types of grains. Sometimes, they can generate heat and that can detract from the quality of the milled wheat.
Stone Burr Grain Mills: They use two stones to grind grains, resulting in a fine flour with a traditional texture. These machines usually produce flour superior in quality to flour milled with steel burrs.
Impact Grain Mills: They use high-speed blades to grind grains into flour quickly. Typically, they are lightweight and compact. They’re ideal for quick use.
Another huge consideration when researching grain mills is how the mill is powered. The most reliable grain mill I own is my manual grain mill. It doesn’t matter if the electricity is out or you’re boondocking in your RV and you want to make pancakes with fresh flour. That manual grain mill will always give you the flour you need.
There’s a lot to be said for convenience. That’s why I own two electric powered grain mills. Both can produce a cup of flour in just a fraction of the time it takes for my manual grain mill.
Pros & Cons?
I’m not going to give you a long list of pros and cons on each of the three types of grain mills. I’m sure that you’re just as practical as I am and you’re going to do your own research. I recommend that you do just that. Because practical folks learn how to watch out for themselves.
If you watch the video, you will see a live comparison of my three grain mills side-by-side. You’ll see why I have named them as I have. My demo milling 1 cup (125g) of hard white wheat berries with each of the three mills, shows why:
The Good grain mill produced a cup of flour in just 43 seconds.
The Bad grain mill produced a cup of flour in 1 minute and 36 seconds.
The Ugly grain took 3 minutes and 51 seconds to produce a cup of flour.
Now it’s time for you to make up your mind if you want to mill your own grain. If you do, hit the Internet and start your own research. Be honest with yourself on what you really need versus what you would like to have. If you decide to mill your own grain and make your own bread, remember there are three more important points to remember.
Keep it simple, keep it practical, and Happy Baking!
You have too many ripe tomatoes in mid-season and a ton of leftover green tomatoes at end-of-season. What do you do? – There’s no need to panic and there’s no need for waste. Just ferment those tomatoes the way we do. Extend the enjoyment of the fruits of your labor for months to come.
Ferment those End-of-season Green Tomatoes
Hi! Chef Blondie here.
As you can see, I was originally going to show you how we ferment our end-of-season green tomatoes here at Serendipity Farmhouse. Then, I realized we ferment our excess ripe tomatoes in just the same way.
That’s when I decided to let all of you in on an SFH Tomato Twofer. – Here’s our mise en place. So, let’s get started and talk about fermenting both ripe and green tomatoes.
Ripe Cherry TomatoesGreen Tomatoes
Lacto-Fermentation – Science or Art?
Is fermenting vegetables a science or is it an art? My hubby thinks of it as a science. That means he’s constantly researching and trying to perfect salt-to-water ratios for brine. I’m not saying that’s a bad thing. After all, the Lacto-fermentation process relies on the mysterious chemistry performed by Lactobacillus bacteria as they convert sugars in the vegetables into lactic acid.
For me, Lacto-fermentation is more of an art. People have been fermenting vegetables for thousands of years without understanding the chemistry behind the process. Once we stumbled across the basic steps those many years ago, we’ve used the process to our own advantage for preserving food and developing new and interesting flavors to delight our palettes.
You have full control!
Hubby and I have worked together to improve our fermenting skills. And we both agree there are two points in the process where you can influence and control the outcome. We call the first the Flavor Creation Point, and the second is the Flavor Perfection Point.
Flavor Creation Point
Do you like the flavor of specific herbs or garlic? Our herb garden is filled with our favorite herbs such as dill weed and thyme. Every year we also grow our own hardneck garlic and hot peppers. So, when it comes time to can and ferment our tomatoes, those herbs and our garlic become the ingredients we use to create the flavors we love.
When the ripe or green tomatoes go into the mason jar, so do the herbs, garlic, and other desired ingredients. It’s our time for flavor creation and experimentation. After all, that’s what the Serendipity Farmhouse Test Kitchen is all about!
Flavor Perfection Point
When canning tomatoes, you don’t know what your product is going to taste like until you take off the lid weeks or months later. – Not so with fermenting. No, this is a process where you have much greater control. But to exercise that control, you have to learn how to use the two most important tools simple farmhouse cooks or experienced test kitchen chefs have at their command.
If you haven’t guessed what those tools are, the two most important tools for fermenting success are your nose and your tongue. That’s right! You can sample your fermented tomatoes throughout the entire fermentation period. You get to determine whether those tomatoes are sour or tangy enough. Have the herbal flavors permeated the entire tomato or not? – It’s up to you!
As early as four days into the process, you can say, “That’s perfect!” Or you can say, “No. It needs a few days more.” – Ultimately, you are the one who can say, “I’ve reached the point of perfection!”
We here at the SFH Test Kitchen have taken command of what happens to our excess and end-of-season tomatoes. – Use our recipe and/or do your own research – and you can take command too!
Happy Fermenting!!
Tomato Lacto-Fermentation Resources
We’ve saved my dear Hubby’s technical research for inclusion here at the end of this post. We didn’t want to bore you or weigh you down with tedious facts. But, if you’re interested in Lacto-fermentation and the type of equipment that works best with the process, it’s good to have starting points for your own research. Here’s some of what he’s found.
Safety
As with any type of food preservation, health safety is paramount. In the case of Lacto-fermenation, ensuring that products remain submerged in the brine is essential. For a good review of safety tips, read these articles:
The truth is you don’t have to go out and buy any special equipment for fermenting. However, we’ve found glass fermenting weights and silicone fermenting lids to be quite reliable tools to ensure fermenting success and safety.
For fermenting vegetables, the recommended amount of salt to use in 1 quart of water is between 1-3 tablespoons. We used 2 tablespoons of sea salt per quart of water to ferment our tomatoes. Remember, the exact amount of salt required will vary depending on the vegetable being fermented and personal preferences.
If you want a more precise measurement, you can use a brine calculator to determine the accurate salt to water ratio and make a perfect brine for fermenting vegetables. A brine calculator can be found here. The calculator enables you to make a brine solution accurately using the correct proportions of salt and water.
This is a re-issue of our November 2023 post How to Ferment Ripe or Green Tomatoes Our Way. The first video below is how to respond to a farmhouse tomato emergency. It’s short and we immediately cut to the chase so we can respond to our emergency. The second video provides more detailed explanations.
Pickled the old-fashioned way, through lacto-fermentation, ripe or green tomatoes are fermented slowly along with your choice of garlic, herbs, and hot peppers. The result is a tangy good flavor highlighted by a variety of herbal accents and with a spicy upbeat.
