I am starting to be something of a fermented foods geek, I suppose. I know this because I got really excited when I visited Eastern Market in D.C. and found buckets and buckets of fermented pickles last wekend. I guess it has been a while since I visited the market. Apparently, the “In a Pickle” guys have been there about a year. They have a dozen varieties at least. The cucumber pickles were crunchy but a little on the salty side. The sauerkraut was delicious. The other thing that I couldn’t leave without was pickled green tomatoes. Nicely acidic! Luckily, there are still a ton of things left for me to try on my next visit.
I remember how surprised I was when I was in Amish Country earlier this fall to find no fermented foods. Everything was vinegar pickled and so much of it was sugared, even the so-called savories. I don’t know why I expected Amish food to be more wholesome. They do grow some beautiful produce and meats, but the overall style of cuisine is surprisingly unhealthful. I saw so many colorful varieties of chutney and pickles, and not a hint of life or health left in them. What a shame. So you can understand why I was even more surprised to find the real deal in the shadow of the Capitol.
About the Author...
Audrey's first love is massage. She is currently a student of energy work but is always up for a new challenge on "earth school." Audrey works part-time in the food and wine industry and is in the process of re-evaluating her relationship to food. She strives, above all, to be authentic as she finds her own way to health.
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