Kumquat Ice Cream

I've pretty much stopped eating sugar, so have cut way back on desserts and jams and stuff like that. But my office mate was telling me about a whiskey kumquat ice cream that she had on her honeymoon in Chile and I wanted to give it a whirl. This was my inspiration, but I thought the cooked kumquat aftertaste was overbearing, so basically doubled the dairy/fruit ratio. A solid addition to the sorbet chronicles.

1lb kumquats, sliced, so you can take out the seeds
1c raw sugar
pinch salt
1c good yogurt
2c cream, whipped
1T or so vanilla extract

cook kumquats and sugar for ~10 min till they are shiny, add salt, cool
stir in yogurt and vanilla
whip cream and fold in
put in a low wide pyrex dish

freeze, stickblend, freeze, etc

the last bite

Southern Carrot Salad (Koosmali)

We had another indian food party. Made a simple dal, and also a carrot salad and a beet salad following the same technique, but subbing chioggia beets for carrots. Muscade carrots, beets, curry leaves, jalapeno, lemon homegrown. Recipe from Julie Sahni, Classic Indian Vegetarian and Grain cooking. The beet version was particularly non-photogenic, but still tasty!

1lb carrots, grated
1T oil
1t brown mustard seeds
2 jalapenos
pinch asafoetida
1/2 T sugar
8 curry leaves
salt
juice 1/2 lemon
1/4 c or so yogurt

heat oil, add mustard seeds, lid if they pop super vigorously
chilies, asafoetida, sugar, curry cook 30 sec
add carrots, cook 2-3 min, take off heat
when cool add the rest.  super good.

Umbrella Fermented Veg post

Sauerruben (sauerkraut using turnips instead of cabbage)
Sauerruben variants involving beets and other root veg good, too
Lactofermented daikon super good
Lactofermented beet and turnips from Chocolate & Zucchini, made this a few times, good
Sauer Collards meh
Kaanji super good
Fermented Chile Pickle good