Blog_IntheGardenandaSpringVegetableFermentRecipeRoundup_05.29.14_Shannon_1

All vegetable fermentation begins in the garden, right? The fruits of the orchard and vegetables on the table are only as good as the soil they come from. And since the garden is a hive of activity right now, it being spring and all, I thought I’d share a few scenes from around our homestead.

While we’re at it, how about a few fermentation recipes for what’s coming out of gardens everywhere.

Blog_IntheGardenandaSpringVegetableFermentRecipeRoundup_05.29.14_Shannon_2

We have a lot of nopale cacti around our land. This time of year the flowers are blooming and will soon produce prickly pear fruit. When those fruits are not available, the cactus pads themselves can (very carefully) be harvested and preserved as in this recipe for Southern Pickled Nopalitos.

Blog_IntheGardenandaSpringVegetableFermentRecipeRoundup_05.29.14_Shannon_3

This is an Austrian Winter Pea. We planted them in little bits here and there as a cover crop this spring. They are now producing pods and have done really well in our garden, despite a very dry spring up until very recently.

If you’re getting fresh shelling peas, these salads might be in order:

Blog_IntheGardenandaSpringVegetableFermentRecipeRoundup_05.29.14_Shannon_4

The above is a Black Spanish Radish. It’s a bit woodier than the general red globes we plant, but we’ve been enjoying both the roots – in salads – and the greens – cooked.

If you’ve got some radishes hanging around you could try…

And, if you’re in a cooler part of the world, you might be harvesting rhubarb, asparagus, and spinach still. Just in case, here are a few great ways to preserve or cook them up:

Tomatoes, melons, beans, and squash are all starting to sprout or even fruit here, in the case of transplants. And I know there are many a cultured way in which we can enjoy them if we are blessed with a harvest.