FARM TO TABLE: RECIPES FROM INDIAN RIDGE

13 Jul FARM TO TABLE: RECIPES FROM INDIAN RIDGE

Editor’s note: For those who may not have known the story, we introduced Indian Ridge Farm & Bakery   several weeks ago with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony every Friday at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. We’ve also been touting the banquet the couple is hosting at Indian Ridge on Saturday, July 28, but we recently discovered it’s sold out. Sorry. But when you see Tony and Barclay, feel free to beg. Don’t hold back. Go for it. And perhaps they will be convinced to add a third dinner this summer. Meanwhile, read on for the latest from Barclay.

If you’re like me and interested in fermenting any of your produce, be sure to check out ceramist Goedele Fahnestock’s fermentation jars for sale at the Telluride Farmers’ Market.  The jars are perfect for sauerkraut, kimchi, or other fermented foods.  And they can be ordered by calling Goedele at 970-327-0369. She can arrange to have the jars dropped at the farm for a convenient pick up and payment methods can be discussed with her over the phone.

To inspire you further, we’ve include a kimchi recipe below that will utilize many of the veggies in your box.

Kimchi (From Nourishing Traditions)

Makes 2 Quarts

1 head napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated (optional)
1 tbs freshly grated ginger
3 cloves garlic, peeled and minced
1/2 tsp dried chile flakes
1 tbs sea salt
4 tbs whey (if not available, use an additional 1 tbs salt)

Place vegetables, ginger, garlic, red chile flakes, seal salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage (40 F is ideal).