By Joe Cowan
Director of Operations
We strive to eat as many different vegetables in as many varieties and colors as we can. During the long winter months in Maine, where fresh produce is very difficult to find, instead of importing produce from California or abroad, I opt for locally produced lacto-fermented vegetables and different flavors of sauerkraut. There are numerous farms and microprocessors close by us here in Maine. So, we have a large selection of flavors to choose from. Some of our favorites include red cabbage and garlic, sweet apple and pink sauerkraut, fermented beets, and a “Mermaid’s Blend” made with cabbage, carrots, and kelp, just to name a few. There are also a number of different flavored lacto-fermented hot sauces to choose from that round out our diet of vegetables. Additionally, Dr. Cowan’s Garden vegetable powders make it easier for us to eat a sufficient variety of vegetables throughout the year, especially our vegetable blends, such as our Threefold Slightly Sweet, Savory and Spicy, our Low Oxalate blend and our Root Medley.
The choice to eat locally produced fresh produce is an important one. The quality of something grown nearby, by someone you know personally, cannot be replaced. I belong to a CSA from Winslow Farm in Yarmouth, ME. The shares aren’t ready until roughly June, and even that is pretty early depending on weather. But in all, we are committed to consuming fresh and local vegetables, and increasing what we preserve from the harvest to fill the winter gaps.
We are in the process of writing another e-book, for publication later this year, on the subject of making the most from the harvest. If you have any suggestions or would like us to include specific techniques or recipes, please feel free to message me at email@example.com.
Featured Recipe for Passover
With Passover coming at the end of the week, I’ve included a recipe below for making your own Matzo.
Sourdough Passover Matzo
400g sourdough starter (flour and water)
100g all-purpose flour + extra for dusting
10g Kosher salt
Are you foot-loose and fancy-free when it comes to cooking up a storm in the kitchen? Do you like to create your own masterpieces with tried and tested recipes? If so, you might relish this slightly healthier version of traditional Scotch eggs.
Scotch eggs were invented by Fortnum & Mason, an old-fashioned department store established in 1707 in the UK. This surprisingly simple yet delicious recipe has two main ingredients: eggs and pork sausage meat. It makes perfect picnic food, travels well, and can be eaten hot or cold.
Being in the garden is healing. Digging in the soil with bare hands and feet while soaking up the sunshine. Fresh water washing the toes via the hose. Where bees are buzzing, hummingbirds fluttering, buds a-blooming and beans are growing.