Zenger Farms CSA – Week 4

June 28st CSA Pick-up at Zenger Farms

  • Green Speckled Lettuce
  • Fava Beans
  • Red Beets
  • Russian Red Kale
  • Pircicaba Broccoli
  • Tromboncino Zucchetta
  • Zucchini
  • Carrots
  • Red Radishes
  • Hakurei Turnips
  • Sugar Snap Peas
  • Greek Basil
  • Blueberries
  • Bob’s: Black Turtle Beans

What we did with it…..

Physical Therapy

I got to start physical therapy on my injured knee today.  It’s been almost 4 months since it began hurting and just over 6 weeks since my surgery.  I’m putting this on my blog to hold myself more accountable for my homework…..

Start Date 6/26 – – each set twice daily

  • Quad set – washcloth – hold 3 sec.
    • 20 x 2
      • 6/26, 6/27, 6/29 evening
      • 6/27, 6/27, 6/28, 6/29 morning
  • Straight leg raise
    • 20 x 2
      • 6/26, 6/27, 6/29 evening
      • 6/27, 6/27, 6/28, 6/29 morning
  • Heel slide to bend
    • 20 x 2
      • 6/26, 6/27, 6/29 evening
      • 6/27, 6/27, 6/28, 6/29 morning
  • Fondas – don’t turn out
    • 20 x 2
      • 6/26, 6/27, 6/29 evening
      • 6/27, 6/27, 6/28, 6/29 morning
  • Long arc Quad on table
    • 25 x 2
      • 6/26, 6/27, 6/29 evening
      • 6/27, 6/27, 6/28, 6/29 morning
  • Wall Slide
    • 5 min x 2
      • 6/26 evening

I’m hoping the weather improves and heats up the pool.  I have some water exercises, but the water’s only 74 degrees – a bit cool but I may try anyway soon.

Summertime – Week 2 – Linens

  • June 24 – Declutter, iron and organize bathroom towels
  • June 25 – Declutter napkins and tablecloths
  • June 26 – Declutter, treat and organize kitchen towels and washcloths
  • June 27 – Organize cleaning supplies in the linen closet
  • June 28 – Declutter and wash sheets and pillowcases
  • June 29 – Declutter and organize linen chests
  • June 30 – Wash and hang out bedding (if weather allows)

Dill Pickle Relish

Ingredients

  • 2 lbs cucumbers (finely chopped)
  • 1/3 C white onion (finely chopped)
  • 1/4 C garlic scapes (finely chopped)
  • 1/2 t turmeric
  • 1/8 C sea salt
  • 1 C water
  • 1/2 T dill weed
  • 1/4 T dill seed
  • 1/4 T mustard seed
  • 1.5 T white sugar
  • 1 C white vinegar

Instructions

  1. Mix the cucumbers, onions, scapes, salt, turmeric, and water in a large bowl and set aside.
  2. After 2 hours, rinse and drain cucumber mixture.
  3. Combine the cucumber mix with the dill seed, dill weed, mustard seed, sugar, and vinegar in a large pan and bring it to a boil.
  4. Reduce heat and let the mixture simmer for 10 minutes.
  5. Ladle the hot relish into warm, sterile pint jars.
  6. Process jars with a steam canner for 10 minutes.

Beet and Cabbage Sauerkraut

Ingredients

  • 2C Red cabbage- finely sliced
  • 1 bunch Beetrrot – grated
  • 7g sea salt (for 350g veg)
  • 1/2 t caraway seeds
  • 1/2 Clove Garlic – grated
  • 1 t Ginger – grated
  • 1 grape leaf

Instructions

  1. Finely slice the cabbage and grate the beets.
  2. Put the vegetables into a bowl and add the sea salt. Set aside, mixing occasionally for 1-2 hours, until cabbage is wilted and released a bit of water.
  3. Mix in the caraway seeds, garlic and ginger to the cabbage and beet mixture and pack it into a very clean mason jar. Pack it down with a muddler so there is enough liquid to cover the cabbage. If not, add just enough water so that everything is submerged.  Top with a grape leaf and press down once more.
  4. Add an air-lock and place in a cool spot for 3-5 days.
  5. Once fermented to, remove the air-lock, add a lid and place in the fridge.

Sauerrüben: Lacto-fermented Turnips

Commonly found in some parts of Germany and Poland, though not quite as popular as sauerkraut.

Ingredients

  • 4 turnips (I had 306 g shredded turnip)
  • Sea salt (6 g for 20g/kg)
  • grape leaf

Instructions

  1. Wash and grate the turnips.
  2. Mix the sea-salt into the grated turnips and set aside for ten minutes.
  3. Squeeze as much of the juices out of the turnips as possible.
  4. Pack the turnips into a quart jar pushing them down.  Once packed, add the brine mixture so they are under their own brined juice. Add a grape leaf or two to keep the turnips below the brine.
  5. Put on an airlock and leave on the kitchen counter for two or three days.
  6. When the fermentation slows, you can remove the airlock, add a lid and out the jar in the refrigerator to mature.