choucroute garni

Fig. 1. After daylight fades, meat, potatoes and sauerkraut sustain on the longest nights of the year.

The eve of the shortest day of the year calls for slow-simmering pots. Butter. Onions and russet apples. Red cabbage sauerkraut, sour spiced beets, red wine, vegetable stock. Salt and pepper. In that order. Boiled special potatoes from Patrice at la société des plantes + more butter and dill. Spicy smoked sausage with mustard. You're ready for anything.

Holiday Puces Pop and a special announcement!

Elves have been working away in the 100%ferments kitchens... Come taste their new wintery creations! Sour spiced beets, zesty salt-cured lemons, winter kimchi, horseradish sauerkraut and all of the old standards are back for another round of Puces Pop!

And, an important announcement:

Introducing the "Culture Club" Pickle/Kraut Share!

Sign up to:

• Receive one jar (500mL) of lactofermented vegetables per month, from January to May – five different blends artisanally made from seasonal Québec vegetables, spices, and creativity. Pick-up in the Mile End, on the second Monday of the month. Starts January 9!
  
  
• Participate in a hands-on workshop where we will discuss different methods of vegetable fermentation while we make two different vegetable blends that you will take home with you. Date to be determined – in February or March.
  
  
• Support a young entrepreneur who looks forward to growing her business while working with local producers, seasonal produce, and traditional and multicultural methods.

This is a great deal for $45! There are only 40 spots, and it all starts January 9th!

To sign up, email haley[at]100ferments[dot]com

curtido 2

It's a bird! It's an egg! It's curtido!

Fig. 1. Curtido hangin' at its pal's. 

cold storage

Puces Pop is long gone, but fondly remembered. Bread-making has resumed full-force. Sour beets are on the horizon. Sauerkraut, mushroom and onion pierogis have been assembled. And since last posting, a second (huge!) batch of sour pickles matured and departed. Fall  Winter is in the air.

Documentation is forthcoming.*

*my camera has been gobbled up by Parc Jarry.

Pop Puces

With fall frostiness comes... Pop Montreal. If you're around next weekend, don't miss out - check out some shows, but also drop by Eglise St-Michel at 105 St-Viateur West for Puces Pop, the craft-sale extraordinaire. I'll be there hawking my goods, including sauerkraut, curtido, kimchi, and pickles, from 11am-6pm on Saturday and Sunday, September 24-25. Come to visit and try something tangy. I hear pickles-on-sticks are excellent sustenance for long, arduous musical journeys.

curtido

Your favourite Salvadorian condiment - spicy and zippy. For all your taco/latino breakfast/sandwich/anytime needs.

sour pickles 2

They're ready. Tangy and crunchy. Delicious. I'll be hawking their siblings at Puces Pop, September 24-25. Come on down to share in the fun.

Fig. 1. Sour pickles, moments before their inevitable disappearance. 

sour pickles

These cukes are comin' at you real, real soon. Scared?

Fig. 1. Dilly, garlicky sour pickles, day two. Grape leaves for extra crunchy cucumbers.

Two is better than one.

Two ferments anchor two towers. Too good on a Monday night.

Fig. 1. Sourdough brioche buns top and bottom. Garlic sauerkraut betwixt and between.

What a krauty weekend.

Pop Puces preparations. There were few survivors. Thanks for coming out!

Fig. 1. Bottom row, left to right, pre- sampling and buying onslaught: kimchi, white cabbage with caraway sauerkraut, red cabbage sauerkraut. 

Puces Pop

English version below...


Pour tous et toutes à Montréal, je serai à la foire artisanale de Puces Pop cette fin de semaine, le 4 et 5 juin, de 11h à 18h, à l'Église St-Enfant de Jésus (coin St-Joseph et St-Dominique). J'aurai du pain, kimchi, choucroute, et levain à vendre. Venez y goûter!


For those folks in Montreal, I'll be at the Puces Pop craft sale next weekend, June 4th & 5th, 11-6PM at the St-Enfant de Jesus Church (corner St-Joseph et St-Dominique), selling bread, kimchi, sauerkraut, and sourdough starter. Hopefully you'll come by for a taste...

yogurt

However you like to spell it, thick, freshly-made yog(h)(o)urt sure is tangy.



Fig. 1. Robust yogurt, dead-set against this grey sky.



cinnamon buns

Get 'em while they're hot.

Fig. 1. Buttery sticky sourdough cinnamon bun, in its prime after grilling.

kimchi

In salad on bread in soup with eggs in pancakes with beer on burgers on the balcony.

Fig. 1. Kimchi basking in the sun.

bread

Early spring at our place. Balconies. Bread. This is it.

Fig. 1. Crusty cornmeal loaf,  Northwest late-evening sky.

Fig. 2. Deep dark rye.

Fig. 3. Sunflower-seeded whole-wheat loaf against bicycle graveyard background.