A couple of weeks ago, I saw a video with a woman talking about the wonders of beet mumble, mumble. I couldn't make out the word she was saying! It had something to do with a beet drink, and I just itched to know what it was! I mentioned it at the stand, and Maddy knew immediately. That woman's new love was beet kvass. No wonder I couldn't understand her; she was speaking Russian! Kvass is the term for a fermented beverage made from rye or barley, akin to beer. Kvass may be the Russian term, but the beverage is thought to be generally Slavic in origin (no one knows where exactly) and has been produced for centuries throughout northeastern Europe across the Eurasian Steppe all the way to northern China.

So what about beet kvass? Beet kvass is also a fermented beverage, but one that uses beets as the primary carbohydrate ingredient. The fermentation process uses yeast or bacteria to convert the carbohydrates of the beets into acids. The acids act as a natural preservative and impart a zesty tanginess to the remaining liquid ingredients. So, beet kvass is simply fermented beet juice that has a salty and earthy flavor. It can also be made sweeter by the addition of fruit such as oranges, strawberries, or apples. As you probably anticipated, (you know me so well!) this fermented drink has many health benefits! Fermented foods and drinks have all been found to be probiotics that increase the diversity of the microbiome, which, in turn, supports the immune system. Beet kvass is special in that the betalains that give beets their color also help produce red blood cells, so it is known as a blood tonic. It also aids in digestion, reduces inflammation, cleanses the liver, and is even used in Europe as a cancer therapy! Interested in trying it? I included a recipe below. I'm in! Let me know if you try it out, and what you think of your beet kvass. I love this new word! Hope we love the drink.

Zucchini abounds! The field crew brought in a couple of crates of cauliflower - white and green; both look great. Rainbow carrots are back in the stand, hanging out next to their orange cousins. We have a sneak peek of the upcoming potato harvest in the form of two-pound bags of Sierra gold potatoes! Don't delay eating these as they have a thin skin that peels off easily, allowing them little protection. Stock is limited until the big harvest around the beginning of July. You can count on plenty of broccoli and baby broccoli. Raspberries have been mysteriously appearing on our berry table. Okay by us! Strawberries will continue, and we'll also have blueberries - the last of the beauties from Teixeira Farm. (Fortunately, there's another grower in the wings, so we will not be down and out.) More grapefruit has been delivered, so the stores have been replenished! We'll have five-pound bags of Valencia oranges available too. Mandarins are still going strong. The Murcotts have very nice flavor! Hope your summer is starting off right! Why not plan to stop by the farm? We'd love to say hi.

-Eileen

Tuesday, June 10, 2024

Harvest Bag

all for $20

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Zucchini

Chives

Salad Mix

Red Beets (see recipes)

Carrots

Baby Broccoli

Kale

Avocados (Righetti Ranch, San Luis Obispo)

Blueberries (Teixeira Farms, certified organic)

Beet Kvass Recipe

Yield: about 1 quart

Ingredients

• 2-3 medium beets, wash, peel, and chopped into 1-inch cubes
• 2 oranges, peeled and chopped
• 1 tablespoon ginger finely chopped
• 4 tsp. sea salt
• 2 quarts filtered water to cover the beets

Instructions

1. Peel and chop beets into ½-inch pieces
2. Peel and cut orange pieces in half
3. Peel and cut about ½ inch of fresh ginger into pieces
4. Place the beets, oranges, and ginger in layers in a half-gallon jar.
5. Dissolve the salt in filtered water and fill the jar with the mixture, leaving 1-inch headspace.
6. Cover the jar with a lid, airlock lid, or paper towel secured with a rubber band.
7. If using a lid, be sure to burp daily to release pressure build-up from the carbon dioxide and prevent the jar from breaking.
8. Culture at room temperature (60-70°F is preferred) until desired flavor and texture is achieved.
9. After 5 days, check the depth of flavor of the kvass—you want the kvass to be slightly sweet, slightly salty, and very earthy.
10. When the beet kvass is fermented to your liking, use a sieve to strain the liquid into jars, label it, and store them in the fridge for up to three months.
11. Enjoy the beet kvass on its own, or try diluting it with sparkling water.

Notes

• Sweeten the recipe by adding apples, strawberries, orange juice, carrots, pineapple, mint leaves, or cinnamon.
• Salt: When fermenting, always use salt that does not contain iodine or anti-caking agents. Iodine and anti-caking agents can inhibit fermentation.
• Water: the chlorine in water can also inhibit fermentation, so use spring, distilled, or filtered water if you can.
• Optional starters: To speed up the fermentation process, add a tablespoon or two of whey to the jar or sauerkraut or kimchi juice for the same effect.
• Recycle: use the leftover beets and 1 cup of the existing kvass to start another batch of beet kvass. Discard the beets after the second batch.

Thanks to https://fermenterskitchen.com

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com