(Note added later...I found out what this is finally!  It's the Coastalplain palafox (Palafoxia integrifolia).  Hooray for online databases!~)

Palmetto Prairie Postcards

I'm having such fun with the photo editing options over at picmonkey, I'm playing more with everyday pics I've taken here and there (yes, just my basic originals).  Our area here in Florida where I live and within about an hour every direction is referred to in general as a palmetto prairie. It's a terrain that would have been at the bottom of my "dream area" list, but after having lived here nearing a decade now, I see even this climate and locale has its undeniable beauties.  I've decided to have some fun with photo editing for no other reason than my own pleasure, and I may start putting a few of them here from time to time.  Nothing serious, just my own whimsy...quick sketches and impressions just for the fun of it!

And so are born the Palmetto Prairie postcards -- photos and (edit button) finger paint-- :-D

Anyone Know What This One Is?

Note added 06/24/2011 -- found it!!  Hooray for the internet!   My photo is imbalanced in color...the true color is a lighter pink and it is of the Coastalplain palafox (Palafoxia integrifolia), which either come in white or the pinker color (as this one only minus my overzealous use of photo editing enhancement, note to self..)

Rose Gentian, Marsh Pink, Sabatia grandiflora

Hello, beauty!
Clusters of these plants were brightening an overcast and intermittently-rainy day at our stop on an afternoon outing in the countryside.  I love the patterns the wear and tear have made on these petals.

Sabatia grandiflora, rose gentian, or a marsh pink by any other name...one of the first of many wildflowers and plants I hope to identify as time progresses and my camera cooperates.  I found a couple of delightful native Florida wildflower blogs to help me get to know these better:

Treasure Coast Natives

and

Native Florida Wildflowers

Easy identification features:   Jagged yellow central eye rimmed in red, twisted yellow anthers in its male stage.  Found in marshland perimeters, flatwoods and wet prairies.  An annual.  Very little foliage.


What wildflowers are flirting with pollinators in your neck of the woods?

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Additional note as of August 21,2012:  Link on different gentians and their uses -- http://gentian.rutgers.edu/ethno_med_sp.htm

Two Successes and a Dud

Fermented veggies plus sandwich equals YUM!

The first fermented veggie experiment is now finished!
The two jars of mixed veg, whey, salt and water were successfully fermented, and the juice smells piquant and appealing...hooray!  I went a little too heavy on the peppers in each of them, so I took them out and combined what was left all into one jar and put it in the fridge.  After a taste test, of course...they were tart, mellow, a little softer than the original raw texture, but not truly soft (a good "pickle" texture, sort of), only slightly salty, and delicious!

The third jar, the one made without whey, did not turn out.  It got white slime at the bottom and top of the jar, smelled bad (it was obvious, no guessing necessary) and the contents were thrown out.  My guess is that in the absence of the whey, I did not add an adequate amount of additional salt.

I really like the texture of the cauliflower and the small chunks of sweet onion.  I was not as pleased with the texture of the whole radishes, but the flavor is good, so next time I would dice them.  The red peppers (sweet) were nice, as was everything.  Next time if I want a little kick without overwhelming the whole jar, I'll stick in a half or so serrano pepper instead of more.  I was very glad to have included the garlic...it really added a nice balance to the flavors.

We both enjoyed eating a bit on the side of various meals, but so far my favorite way to enjoy the fermented veggies is atop a basic turkey sandwich instead of the usual raw lettuce and such.  I think I'll make a more finely diced version of the mixture, sort of like chow-chow, for specifically a sandwich spread.  It really makes the sandwich taste amazing, and it's not an overwhelmingly tart or pungent (or weird) taste...just a burst of complementary flavors, so good.  It's, in short, a small success...so back to the chopping board to see what odds and ends end up in the next experimental jars!

What are you doing in your kitchen these days?  How do you utilize your bits and pieces of fresh veggies and fruits? I'd love to hear!

Ferments!

It was time.  After much too much procrastination, I finally began my first veggie ferments.  I combined different vegetables I had on hand in the fridge and packed them (cleaned and raw) into clean half gallon jars.  Two of them have water/salt/whey solutions as the brine, and the third has just water/salt.  I'll top them off tomorrow if there is any head space, and give them a good "burp" daily to release any built up pressure.  They are supposed to ferment at room temperature after a number of days...I'll see what the count ends up being.  After they reach a good tartness/fizziness, the fermentation can be halted by keeping them in the fridge.

These are several combinations of any of these veggies:  cauliflower, vidalia onion, radishes, scotch bonnet peppers, scallions, sweet red bell peppers, garlic, and serrano peppers.  My goal is to get some of those great probiotics into our daily meals, use fermented foods as a side condiment to our regular food, and to get our "gut" (digestion) healthier and more robust.

I have two great references for fermenters...the first is the Shagri-La of all fermenting books authored by Sandor Katz, entitled The Art of Fermentation.  It's comprehensive and so engrossing I can hardly put it down EVERY time I pick it up to read!  You need not be experienced at all to enjoy and begin using it, it's that fun and straightforward, and thoroughly researched.  And approachable.  OK, I'm shutting up now!

And my second reference is my wonderful friend Deb, who is perpetually buried in fermenting projects that will inspire you and make you HUNGRY..she is over at the website The Kultured Karaite, where she shares her experience and opinions about fermenting and its importance in healing and maintaining vibrant health...check it out!

Well, I'm off now...can't wait till a few days pass and we can begin sampling some of the fermented goodies..they're our first try.  How very easy this experiment has been so far!


What are you fermenting, and what tips can you offer?  Do you have a favorite combination of veggies and spices?  Please share :-D