Week of August 23, 2010

This photo represents a medium share

Beans (bush)

Beans (pole)

Beets

Carrots

Endive & Escarole

Garlic

Kale

Spinach

Before proceeding, I wish to acknowledge and extend my thanks to Katie, a member of ours, who introduce me to Lacto-Fermentation instead of picking vegetables using hot liquid.  This method is simpler and less time consuming with greater health benefits.

Preserving Vegetables using Lacto-Fermentation Method:  In earlier times  before the introduction of freezers or canning, lacto-fermenation was the method of preserving fruits and vegetables. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation, but also promotes the growth of healthy flora throughout the intestine. Excerpted from, www.rosicrucianfellowship.com/rays/lacto-fermentation.pdf

Whether you have extra vegetables, enjoy picking or wish to learn more, below is a list of books and websites provide by Katie.

Websites: