All the feelings of Spring flood over me as I enjoy the daylight into the evening. The kids grab their scooters and bikes and we roam the neighborhood after dinner, pausing to acknowledge all the signs of growth around us. The early Spring bulbs are poking up out of the ground in the neighbor’s yard. The fruit trees are filled with buds in our yard and the little tips of green from the garlic bulbs planted in Fall are making their presence known. Yes, things are starting to come alive and the feeling of Spring engulfs me as I soak up the sunlight streaming through the window onto my face.
In the mornings now I slowly sip my coffee waiting for the day to warm up enough to open the windows and let the fresh air fill the house. The change in season always gives me a feeling of excitement and Spring ignites my feeling for new, for growth, for adventure. It is time to clean, to purge, to dust the cobwebs out of the darkened corners of Winter and dive into projects put on hold.
My ferments call for attention as I come back to a more consistent routine of Kombucha, Water Kefir and Milk Kefir. They keep me company during the Winter months but my desire to keep a more diverse rotation ignites as Spring fills the air. I start to dream of other fermentation ideas as more and more fresh produce becomes available. My dreaming results in lists of to do’s: fermented Spring carrots, fermented garlic-scapes and fresh nettle cake.
Sunday is spent cooking breakfast, prepping dinner and feeding ferments. For my house, my water kefir and milk kefir are switched over and fed fresh ingredients every 1-2 days. The Kombucha is a longer ferment. In our home, the first ferment sits 1-2 weeks depending upon how cold I keep the house and once I have bottled up a batch, my bottles will sit with tasty flavors of the season until complete with beautiful carbonation in 3-5 days. Fermenting requires a person to get to know their own micro climate. What temperature do you keep your home? Does the temperature vary in the area where you will store your ferments?
Jen Iacoboni lives in the Pacific Northwest where she runs a boutique style community supported agriculture business called Heart in Soil. Jen works with local farmers to bring seasonal food to her customers. She enjoys spending time in her kitchen cooking, baking and creating new recipes, and cooking from some of her favorite cookbooks. Jen dabbles in growing her own food at her city home and feels it is an important experience for the human body to grow something, to cook something, to be part of the food that nourishes our bodies.
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