Pumpkin Seed Oil Infused, Garlic-Dill Fermented Carrots

Most Sunday’s are family days in our house. My husband and I decide on a location and take off with our son for the day. A few weeks ago we decided to head up to the Northern Cali coast via North Marin. This is an area near and dear to my heart because both my Mother and Father spent many years living, loving and working up there. I’ve heard stories, made visits and even have some of my earliest memories of turtles, art tables, and food projects in the mystical landscape of Inverness, CA. My Mother recounts the days when she worked as the head baker for the “Point Reyes Station House Cafe”, jamming with rockin’ roll greats including Jerry Garcia before the “Greatful Dead” existed, doing yoga on the beach and silk screening children’s clothing with fairies and fantastic animated scenery. With these very colorful images in mind, we set off for our own adventure in the natural world of North Marin.

Whenever we go out for our adventures we tend to seek out some sort of family and diet friendly restaurant to indulge in. With my Mother in mind, and knowing they use high integrity local food ingredients I requested we go to the “Station House Cafe” the very restaurant that my Mother baked for, served and created at some 30+ years prior. Eating out can be a tricky one with me as I tend to stick to a high raw vegan diet. I feel bad for my wait people sometimes as I request some different combinations than are normally offered. This day at the Station House Cafe I chose to enjoy some eggs which I will do occasionally especially if they are pasture raised and definitely organic. However, I eat them only in combination with veggies, because of some food combining principles I learned while on the body ecology diet and because it simply feels better. These eggs came with wild mushrooms, I ordered a side of their braised cruciferous greens, and some mysterious sounding garlic-dill carrots that were all the rave.

What could all the hubub be about carrots I thought? I soon found out, being delighted by their sweet-tart, herbal aromatic flavor, and had to ask just how they were made. To my delight, they were raw, and fermented in house with the simplest of ingredients. Their carrots included; garlic, dill, a small amount of red onions, sea salt and olive oil – pressed and fermented for a couple of days. They were so good, and sounded so easy that I just HAD to come home and experiment for myself.

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The recipe below is the outcome of my experiment and I cannot get enough of these sweet tart medallions! These garlic dill carrots are slightly tart, slightly sweet, brightly scented with fresh dill and deep with earthy garlic and healing raw virgin pumpkin seed oil instead of olive oil (Olive Oil could easily be used in place of the pumpkin seed oil, but I LOVE the flavor and the immense nutritional spectrum that pumpkin seed oil offers).

I hope you try out this recipe and love it as much as I do! Serve along side any meal cooked or raw to add bright flavor and the healing value that fermented foods supply. I also use them with different pates in nori and collard wraps, and may even try using them for some dehydrated crackers. Use your imagination and let your palate dance!

Pumpkin Seed Oil Infused Garlic-Dill Fermented Carrots

Recipe by Chaya-Ryvka Diehl

Ingredients:

5-6 med. to large carrots, sliced with a food processors slicer blade

½ cup chopped dill, lightly packed

2 Tbs. finely diced garlic 

1 tsp. high mineral sea salt

2 Tbs. extra virgin pumpkin seed oil

Using all sterilized tools:

Toss all of your ingredients together until well combined.

Stuff into a quart sized glass jar.

Top off with a weight or tightly rolled cabbage leaves to make sure carrots are tightly packed.

Cover and set in a warm place.

Continue pressing throughout the day to bring up the naturally occuring brine until it covers the carrots. 

Let your carrots ferment for at least two days.

After a couple of days taste your carrots, and refrigerate or leave them out to ferment even longer, tasting every day until you reach a desired level of tartness.

Store in your refrigerator, for up to a month or more. Fermentation will continue at a much slower pace once set in the fridge.

Enjoy and please leave a comment below to let me know what you think of this recipe or how you may have adjusted it to suit your desire.

 

Thanks for reading!

 

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