If you like spicy foods and you like to ferment things, I (Denise) got a new book this week and I’m in love with it. There were very few things I would have to modify, and that makes me happy. Also, the stuff in it looks amazing – Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments. (No affiliation with Amazon.) Sadly, my chili pepper crop may not live up to what I’d like to do in this book, but we’ll see how it goes.
The apple crop for this year looks promising, and this Apple and Caramelized Onion Chutney also sounds like a lovely way to use some of them up.
Seattle is definitely feeding my book lover’s soul. Last night, it was cookbooks — an author talk and demo by Pat Tanumihardja for Farm to Table: Asian Secrets. Pat is the author of the Pickles and Tea: Adventures in Asian American Cooking blog, which I’m enjoying digging into. This isn’t an allergy blog — this is food and history and experimentation BUT this book is all about how to use what you have or what’s in season to make tasty vegetarian and vegan food. Lots of substitutions, plus some condiments and sauces, make this a pretty good addition to my cookbook shelf. I love finding new ways to cook vegetables, and I am planning to start with either Kung Pao potatoes or Thai basil zucchini.
And speaking of farmers’ markets, have you found your local one? Seattle has an organization for all of ours (though I keep missing the one in my own neighborhood), and one of the best things about it is the website telling you what’s fresh and in season, as well as what you might find there that you won’t find at the grocery. Rainier cherries are in season just now here. Yum. Does your local market — or your local farm organization — have a similar chart?
Have a great weekend everyone!