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Zucchini giant circa 2015.
Happy Friday! I trust this note finds you well in the throes of putting up the harvest for the summer. In our parts, it appears summer is almost ready to make a quick exit, but only for a brief time so if you haven't done so already and are able to and find yourself in southern Alberta, you may want to cover the crops tonight. They're calling for that dreaded F word...
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Baby cold corn from Kohut Farms. Nothing like this, my friends. #harvest2015
Today is a great day to ferment. If you don't know already, I'm a fermenty kind of gal: I'll ferment everything, from spices and herbs to beverages to fruit to all vegetables grown under the sun. I'm a little bit like these two. So when a friend of mine recently asked if I'd like to partake in the harvest of small baby cold corn from Kohut Farms just north of the city, I said well now of COURSE I will!
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Garlic love. No vampires here. #harvest2015
Today's post is an experiment for me this year. I have grown garlic for the last few years, and it is one of my favourite things to grow: when it comes from your own back yard and it is as fresh as it gets, one clove equals two or three in a recipe. Garlic is really one of those super foods that is a natural anti-bacterial, anti-fungal, a fabulous anti-inflammatory power house, it's reportedly beneficial to heart health, lends a hand in the uptake of certain minerals, is a boon to your liver's detox work in helping keep cancer at bay, I mean the list goes on and on. Oh yes, it's high in Selenium (brilliant for your liver and your thyroid), Manganese (for blood sugar support, good for collagen/skin building, detoxification), vitamin C (immune, natural anti-histamine, skin support, liver detox) and vitamin B6 (metabolism, digestion, numerous enzyme processes in the body especially brain and nervous health, and liver detox too). So all of your organs just called me, and said thanks for the garlic love. NOW GET TO IT.
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