u/WoollyKnitWitch

We’ve had so much rain and my garden is not currently the better for it. So everything went into the skillet as a little handful here and a handful there, without there being enough of anything to make one full dish on its own.

Beet greens and stems, green snap beans, and cherry tomatoes, with (store bought) portabella shrooms. I added in a healthy scoop of the cranberry beans I just cooked this morning for the next few days meal prep. All sautéed in adobo seasoning and EVOO with a splash of lime. Jammy egg for the pièce de résistance.

The beet roots that belonged to the greens went in a mason jar with salt brine for lacto-fermentation.

It has zucchini from my garden with mixed heirloom beans and blue Hubbard squash from my freezer that I put up before. The corn is the illustrious canned variety, as was 4oz of chicken, and an extra can of rinsed pinto beans. There are also portabella mushrooms and barley. Rotel tomatoes finish it off with just enough kick to clear your sinuses without scorching your gizzard, along with the other aromatic spices and minced onions.

It has zucchini from my garden with mixed heirloom beans and blue Hubbard squash from my freezer that I put up before. The corn is the illustrious canned variety, as was 4oz of chicken, and an extra can of rinsed pinto beans. There are also portabella mushrooms and barley. Rotel tomatoes finish it off with just enough kick to clear your sinuses without scorching your gizzard, along with the other aromatic spices and minced onions.

I have loved drinking fermented beet brine for years. It can be one of the more finicky ferments, in my opinion. I think the beet sugars can make it prone to kahm yeast or even going boozy. You have to really make sure and have a higher salt content. My husband brought this home from a new local shop for me. As a professional product, I was eager to see how it compared to my own. Taste wise - it was darn near the same as mine. Which was affirming that I had been doing it right. But, there’s one big difference. The fizz. This has so much I can hear the hiss when I crack open the bottle. And it feels like bigger soda or seltzer bubbles on the tongue. I’ve seen the ferment bubbling during the process, but have never truly had mine be a fizzy drink by the end. Bottle ingredients are water, beets, salt. There is no secondary carbonation added.

How do I get the fizz harnessed, please?

Major bean/legume/pulse lover here. Most varieties (barring a couple oddballs) are eagerly welcomed on my table.

However, I’ve never been a fan of black eyed peas. Someone recommended that I try the smaller and more delicate Lady Cream Pea before giving up on BEP’s, crowders, and such.

I’m glad I only bought one bag, I shan’t be going back for another.

I figured out today that the reason I don’t like them is the same reason I don’t care for large butter beans. It comes down to mouthfeel. They have mealy interiors with thick/noticeable skins. Even though they can be cooked to fall apart tender, they never become creamy inside to my palate. There is no standout flavor to compensate either. They only taste of mild chalky dirt underneath whatever they were flavored with in the pot.

I’m sure I wouldn’t object to them in a larger soup with textural variety, but to eat them alone or specifically buy them is not for me.

Anyone else not a fan of field pea varieties?

I like the Imagine brand cartons of potato leek soup. I sautéed 2 smallish zucchini squash, some kale, and spinach - added them to the soup and blitzed it all with an immersion blender. A yummy lunch, with extra fiber and greens. I also added some black truffle salt and a few pinches of shredded cheese to my mug. It made enough for 3-4 servings. Perfect with toast.

It isn’t any surprise to me that they are MAGAts, but yesterday they decided to tell us where they stand.

There’s a few small fiber artists and makers in the comments and likes too if you need to add anyone to your list.

Doesn’t get tastier than this for a quickly and simple meal!