Raw Palate

Right now we have produce coming out our ears!  I read somewhere how you can turn cantelope into push-up pops…do you think I can find it?  We’ve been fermenting salsa as soon as we have enough on hand to make a double batch.  I am sure that by the end of the growing season I’ll be glad to take a few months off of peeling and chopping tomatoes.  My biggest nemisis right now is cucumbers.  I have cucumbers in the fridge, on the counter, and now a fresh batch from this weeks CSA.  Anyone have any ideas on what to do with these things?  Can I make pickles with them, relish? 

Getting ready to start homeschool up again next week, in case readers are wondering where on earth I have been.  It takes some set up and re-organization.  With little ones crawling around it has been even harder than last year.  Soon we will be up and running again (if we can dig out of the mound of cucumbers!)

I did forget to add a couple things to my meal, but they have become so common place that I simply didn’t think of it.  We have kimchi and a kefir smoothie with most meals now as well as water.   Unless you are used to cabbage, lots of it, you might take it slow on the kimchi or saurkraut (fermented, not canned.)  The kefir, though, takes little to get used to.  Just add it to some berries and a drizzle of honey in the blender and you’ve got yourself a nice little drink.  I prefer mine to ferment for 20-24 hours depending on how warm the day is.