posthumous pickle party

Fig. 1. Simcha, photographer unknown.

It won't make dill pickle season come any sooner, but please check out this film featuring the late Simcha and Fanny Leibovich and their famous sour dills.

Made in Montreal in 2006, it was released sometime ago but was news to me. It's dubbed in French, but don't let that stop you...

a wild embrace

Fig. 1. Left to right, wild experiments: dandelion bud capers with coltsfoot flowers, blushing ramp bulbs, and fiddleheads with ramp greens.

From faraway forests to nearby back alleyways, spring has sprung.

Thanks to Elisabeth for her gifts from the woods!

Extra! Extra!

At the beginning of January I sat down with writer Natasha Pickowicz to talk about lacto fermentation (and winter coping strategies!). Here's her article for the Montreal Gazette. That's not me in the photo, it's Leyla Majeri, home-fermenter extraordinaire.

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

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.

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.

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...

cinnamon buns

Get 'em while they're hot.

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

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.