As the summer winds down here on Martha’s Vineyard, and the crowds grow
smaller with every passing day, there is a crispness in the air
signaling that autumn is almost upon us. With the change in season
comes a change in the locally grown produce available on the island,
and therefore a change in our diets.
Although for most farmers
it has been a rough growing season, harvesting is in full swing. The
kitchen has been in full processing mode this week, as we are cooking
for our fall and winter cupboards. We made an incredible amount of
pesto this week, and I have been freezing blueberries everyday as a way
to preserve some of summer’s sweetness for the cold winter months and
This month I will be focusing my creative
efforts on making home-made Kombucha. Some of you may be familiar with
the commercial brand of this drink, which has recently become
incredibly popular; I have been drinking two a day all summer! Kombucha
is a fermented drink made from a blend of live tea culture. The mother
culture is a gelatinous colony of bacteria and yeast, which ferments
the sweet tea and reproduces itself, similar to the way a sourdough
I just ordered a glass pitcher on-line to
begin making Kombucha in my own kitchen. This is something I have
started several times before only to kill my mother culture. I am
hopeful that having the right container will help preserve the mother.
All mothers need a good home, right?
On October 5th, I will be
offering a morning workshop on making Kombucha, which will include a
two-hour demonstration as well as Kombucha recipes and your own mother
culture to take home so that you can continue making your own!
in October, Lorna Sass will be joining us for an informative workshop
on whole grains, where we will learn all about the different types of
grains and how to pressure cook them for best results. Be sure to check
out the website for more information or to sign up for a workshop!
Fermented Tomato Coulis.
2# Tomatoes cut in half for cheery tomatoes or in 8ths for larger tomatoes
4 Tablespoons Salt
Extra Virgin Olive Oil Olive Oil
A stoneware or earthenware jar
A cheese cloth bag
Small glass jars
Put ripe tomatoes, with seeds and all, into a stoneware or earthenware jar. Leave to ferment for eight days, stirring daily with a wooden spatula. After eight days are up, strain the contents into a bowl. Crush the tomatoes carefully with a masher, and pour the sauce obtained into a cloth bag to remove all the liquid. Hang the bag and let it drain for two days. The drained sauce can be frozen for future use or used in soups or stock.
Spread the tomato mixture on a plate and place in a 140 degree oven overnight. Add salt to taste and stir with a wooden spatula. Fill small jars with the mixture and cover with olive oil. Close the jars with lids. This will keep for up to a year.