I thought I would send out a reminder to look for local greens at the markets this week. Here on the Vineyard, we have salad greens, nettles, watercress, baby kale and loads of rhubarb.
Are you eating a tablespoon of fermented fiber a day?
Have you found a kimchi, pickle or other fermented vegetable that you love?
More farmers are producing kimchi as a value added product and I seem to find new ones all the time when visiting communities wherever I go. Here in New England, we have Hosta Hill and 100 percent organic Real Pickles that are distributed in the local markets.
Kimchi includes cabbage, radish and usually carrots with spices such as ginger and chili pepper. It provides beneficial bacteria and is a great source of calcium, iron, beta-carotene and vitamins A, C, B1 and B2. For some it may be a little too spicy, but if you can handle the heat it’s one of the best probiotic foods you can add to your diet. Look for pickled carrots with ginger or fermented kraut with
turmeric. For a quick dressing, try adding the kimchi to olive oil.
Here are some new recipes for you to try this week:
