HOOK

HOOK 35 not be canned following grandma's traditional methods. These are the days grandma's can- ning pot has been replaced by con- sumer-packaged goods and rather than planning this year's garden we plot our GPS routes to grocery stores packed full of products with bright la- bels to instill trust and loyalty. Yet ac- cording to studies, convenience is doing us no favors. You might even remember your grandparents' Victory Garden and these days you are going to need one. This is the clear and simple answer to how we can eat and give our family and friends real healthy produce. Start a backyard or container garden using "Heirloom" seed that has been cared for and protected by families and sustainable small farms. Sure it takes work to tend a garden, but it's a healthy health-giving activity, and tasks can be shared with family and commu- nity helpers. What can be better than a hobby backyard farm that can extend the health and years of all who partake in it. See you in the garden— ½ Gallon Mason Jar Recipe Those that tend a garden for fun or to feed their family all come to understand that every year is different. I like to have a jar of fermented pickles in my fridge all year. My method is simple, when the jar in the fridge hits half full I start a new jar… kick starting the process with a little brine from the previous jar. Unlike a sour dough starter, at the end of the season this brine's lineage comes to an end and a new vintage is started next spring crafted for what the new year's harvest has to offer. • Vegetables of choice cut sliced or left whole keeping a consistent size throughout. • Fill jar three quarters full with vegetables, Mustard seed ½ tsp, Black peppercorn 1 tsp, Coriander seed 1tsp, Celery seed ¼ tsp, fill to cover with filtered water, add a few sprigs of thyme and rosemary. • 2 – 3 % salt brine is ideal, depending on what vegetable and exact water weight, salt will be roughly between 2 and 3 tablespoons. • Calculating salt equals 3% of total weight of contents in jar. • Add your salt and mix, use a weight to keep solids below the water line (a glass weight, mesh screen or small jar will work) and fit the jar with a fermenter's lid, an airlock or simply use a coffee filter and rubber band. • Let stand at room temperature monitoring daily, bubbles will start and after 3 to 5 days. Begin tasting and when it reaches your desired sour you are done; it's ready for the fridge. * When you are ready and jarring your second batch, keep the salt percentage low at 2% and add between 1 to ½ cup of brine from the previous jar right before placing the weight. Feel free to switch up the spices and herbs to reflect your palate.

• Cover