New ferments this week with our first batch of produce from the community garden:

Sliced cucumbers, preserved lemon, fresh sage and rosemary (from our home garden), a few peppercorns.

Beets, carrots, apple, fennel seed, and fresh lemon thyme.

Relish -- grated zucchini, cucumber, a little onion, garlic, fresh oregano, lemon thyme, parsley, and sage, dill seed, mustard seed, black pepper.

Making a little jar of sauerkraut today with leftover cabbage, beet greens, carrot tops (just a bit), maybe a little beet and carrot.

I might also do a little jar of dandelion greens. Sooo tasty but they only last a week or two in the fridge.

#gardening #fermented #lactofermentation #pickled