As the growing season winds down, it’s the perfect time to make an End-of-Season Vegetable Ferment, which will allow you to harness the rich flavors and nutrients of a variety of vegetables. The simple fermentation process enhances the vegetables’ natural taste. It adds beneficial probiotics, making it a nutritious and delicious addition to your meals in place of the more commonly pickled veggies. Best of all, you can make this ferment with vegetable scraps left over from other fermentation or home canning projects. Pretty much any combination of nonstarchy vegetables will work in this recipe.
Prep Time: 20 Minutes Fermentation Time: 7-14 Days Total Time: 7-14 Days 20 Minutes Yield: 1 quart
Equipment
Quart (32oz) jar with a screw-on lid
Small bowl
Fermentation weight or small jar no larger than 4oz (optional)
pH strips
Ingredients
Mixed end-of-season nonstarchy vegetables, such as asparagus, beets, carrots, bell peppers, spicy peppers, yellow squash, and zucchini (see Cook’s Notes)
1 tsp mustard seeds
1 tsp black peppercorns
Small bunch of fresh herbs, such as chives, dill, parsley, or tarragon (optional)
1 tbsp fine-ground sea salt
¼ cup chlorine-free water, plus more if needed
Wash and chop the vegetables into bite-size pieces.
Place the mixed vegetables into the quart jar, alternating layers with a few mustard seeds and peppercorns and the fresh herbs (if using). Pack everything tightly, leaving a 1-inch (2.5-com) headspace.
In a small bowl, dissolve the salt in the ¼ cup water. This is your brine.
Pour the brine over the vegetables, ensuring they are completely submerged. Add additional water, if needed, leaving a 1-inch (2.5 cm) headspace. If necessary, use a fermentation weight or small glass jar to keep the vegetables below the brine. Place the lid on the jar and tighten.
Place the jar in a shallow bowl (to catch any seepage) in an area away from direct sunlight. For best results, you should maintain the temperature between 68°F and 72°F (20°C and 22°C). This temperature should be attainable since this is an end-of-season ferment when temperatures start to cool.
After the first few days of the fermentation process, you should see bubbles begin to form in the jar and float up the sides to the top. This is carbon dioxide, a normal by-product of the fermentation process. Once you see the bubbles forming, loosen the lid of the jar and allow the gas to escape, then retighten the lid. Continue releasing the gas from the jar each day during the fermentation process.
After 7 days, open the jar and set the lid aside. Examine the ferment. It should look somewhat effervescent and have a pleasant, somewhat tangy aroma similar to pickled vegetables. Use pH strips to determine the acidity level. If it is 4.6 or below, taste the ferment. (If you see any mold of the ferment has a foul odor, it will need to be discarded.)
If the texture and taste are to your liking, it is time to refrigerate the jar. Keep in mind that initially the bring clinging to the vegetables may be a bit on the salty side, but once refrigerated, the vegetables will absorb more of the brine and become more tasty, and the bring clinging to them will be less salty. If you want the vegetables to have more tang, you can let them ferment for up to 14 days.
Once the vegetables are to your liking, transfer the jar to the refrigerator, placing it in the door or on the top shelf. Alternative storage options include a cellar or root cellar if those locations can properly maintain a temperature of approximately 40°F (4°C).
Fermented end-of-season vegetables will stay at peak freshness in your refrigerator for up to 6 months.
Cook’s Notes
Can you include green beans in your end-of-season vegetable ferment?
Unfortunately, there is some disagreement over this. I side with the camp the believes green beans should generally not be fermented raw because they contain naturally present toxins called lectins. To deactivate these substances, the green beans need to be blanched first. The drawback to blanching them before fermenting them is that the blanching process will kill the natural yeasts and good bacteria that are present on all raw vegetables. Will there still be some yeasts and good bacteria from the other vegetables in the mix? Yes, and those might be sufficient to foster a successful fermentation. You also have the option of adding some cultured whey or a bit of the brine from a previous ferment to help the fermentation process get off to a good start. However, all that said, I simply prefer to home can green beans or blanch them and then pickle them.
“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans. She and Regina Keever partnered together to open the celebrated Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast. In 2010 she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she then launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.” Susan takes a break from her busy kitchens to join us.
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.
Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.” Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. Chef Andrew joins us with his creative tips on cooking and preparing asparagus.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. “When cooked correctly it’s sweet, grassy, nutty and sometimes even buttery. The problem people have with asparagus is that they don’t prepare it correctly so they end up with either woody, overcooked asparagus that’s hard to chew or bland, underseasoned mushy asparagus.” Chef Andrew joins us with his best tips on properly cooking and preparing asparagus.
Andy Harris, Executive Producer and Co-host previews the show.
“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming the evenings of Friday, October 11th and Saturday, October 12th in Manhattan Village. The Festival features an all-star lineup of 50 of the Best Chefs in North America! The Event Host Chef is Neal Fraser of Redbird and Vibiana in Downtown Los Angeles. The local culinary ambassadors are Chef David LeFevre of Fishing with Dynamite, MB Post, The Arthur J and AttaGirl, and Sherry Yard of Bakery by the Yard. Founder Shelby Russell joins us with all the delectable specifics. Thereafter Event Host Chef Neal Fraser is our guest with more of the culinary perspective.”
“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans. She and Regina Keever partnered together to open the celebrated Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast. In 2010 she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she then launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.” Susan takes a break from her busy kitchens to join us.
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.
Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.” Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. Chef Andrew joins us with his creative tips on cooking and preparing asparagus.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The inaugural Manhattan Beach Food & Wine, Southern California’s newest world-class Culinary Festival, is coming to Manhattan Village the evenings of Friday, October 11th and Saturday, October 12th. The Festival features an all-star lineup of 50 of the Best Chefs in North America!”
“Set against the stunning coastal backdrop of one of America’s most beautiful cities, Manhattan Beach Food & Wine promises to be a spectacular two-night strolling culinary extravaganza with an Opening Night Celebration on Friday, October 11, 2024, and Grand Tasting on Saturday, October 12, 2024. Each evening will bring together the industry’s top tastemakers and culinary and beverage connoisseurs to celebrate an all-star lineup of 25 of the best chefs and restaurants, illustrious wineries, premier spirits, handcrafted cocktails, craft breweries, curated selection of non-alcoholic beverages, live entertainment, and much more.” The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.)
“Manhattan Beach Food & Wine will be held at Manhattan Village in a 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path. This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year’s event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.”
“The Inaugural Manhattan Beach Food & Wine will feature an unparalleled lineup of 50 of the Best Chefs from across North America, representing Manhattan Beach, Hermosa Beach, El Segundo, Los Angeles, New York, San Francisco, New Orleans, Denver, Solvang, Palm Springs, Vancouver, and Mexico. This elite culinary gathering promises to be a spectacular showcase of culinary excellence and innovation.”
Founder Shelby Russell joins us with all the delectable details.
Thereafter, Event Host Chef Neal Fraser is our guest discussing the salivating culinary aspects of Manhattan Beach Food & Wine.
“Susan Spicer, the acclaimed New Orleans culinarian, began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. Her resume includes staging with Chef Roland Durand in Paris, extensive travel in Europe and California, as well as stints as chef at Savoire Faire and the Bistro at Maison de Ville in New Orleans.”
“Spicer and Regina Keever partnered together to open Bayona in the French Quarter in the spring of 1990. With solid support from local diners and critics, Bayona soon earned national attention, countless awards and has been featured in numerous national and international publications. Susan received the 1993 James Beard Foundation’s Best Chef Southeast.”
“The same year (2010) she launched Mondo, a casual, family-style restaurant which opened in Chef Spicer’s neighborhood of Lakeview. (It was sold in 2019.) In October 2016 she launched her third restaurant, Rosedale, a neighborhood joint in a unique and historic building that serves her own style of Louisiana home cooking. In the Spring of 2019, a new version of Mondo joined other great New Orleans restaurants in the new terminals at Louis Armstrong International Airport.”
Susan Spicer takes a brief break from her busy kitchens to join us.
“Brendan Collins, the new executive chef for Innovative Dining Group’s BOA Steakhouse, is best known in Los Angeles as the Chef-Owner of celebrated restaurants Waterloo & City, Larry’s, Fia, and Market Tavern where he intertwined his British culinary background with California’s bountiful produce, seducing a lively clientele.”
“Collins’ early background includes accolades and Michelin Stars spanning from London’s Oxo Tower Restaurant to Josiah Citrin’s Melisse in Los Angeles. Now at BOA Steakhouse, Collins’ reputation for deft execution, rich flavors, and playful dishes perfect for gathering, promises to elaborate on restaurateurs’ Lee Maen and Philip Cummins’s vision for the concept.”
“BOA Steakhouse’s Manhattan Beach new Happy Hour menu is available daily from 3 to 5 p.m. Enjoy new items like Brendan’s Fish and Chips with house-made tartar, $12 raw bar bites, and Summer Steak & Salad pairing.”
BOA Steakhouse Manhattan Beach also offers a Brunch Menu that guests can enjoy every day from 11:00 a.m.-3:30 p.m.
Chef Brendan Collins is our guest to update the menu offerings at BOA Steakhouse.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Chef Andrew is an unabashed fan of asparagus. In his professional opinion it’s the best vegetable in the garden. “When cooked correctly it’s sweet, grassy, nutty and sometimes even buttery. The problem people have with asparagus is that they don’t prepare it correctly so they end up with either woody, overcooked asparagus that’s hard to chew or bland, underseasoned mushy asparagus.” Chef Andrew joins us with his best tips on properly cooking and preparing asparagus.
The war on drugs in America may not be won on its streets – but in its kitchens. The weapon? A groundbreaking new cookbook that uses food to naturally heal brain chemistry in addicts and alcoholics. It’s the Malibu Beach Recovery Diet Cookbookand was authoredby Joan Borsten.
Borsten asked four executive chefs, trained in her addiction-busting diet as well as in Michelin-Star traditions and restaurants (the gold standard among foodies), to create the brain-healing recipes. They include such delicacies as Jamaican Mango Shrimp over Coconut Rice; Asparagus, Peas and Basil Salad; and Chocolate Mousse.
“It’s hard to tell that the recipes in Malibu Beach Recovery DietCookbook are designed to promote recovery,” notes Dr. Gold who observes they also work on depression and anxiety. “They’re absolutely delicious.”
The cookbook was created to help those who can’t afford treatment, which accounts for about 90 percent of all addicts and alcoholics. But the book will be equally important to the thousands of rehabilitation clinics around the country that have yet to recognize the link between food and addiction.
“Currently, most drug and alcohol treatment centers unknowingly serve the very foods that sabotage recovery and can lead to relapse,” Borsten says. “Even those with five-star chefs.”
Joan was talking to us from Milan, Italy where she had been visiting Expo Milano. She was particularly impressed with the massive vertical produce gardens that are part of both the Israel and USA Pavilions. Joan feels she was looking at the future…
