How to ferment and save seeds

Seed fermenting 101

Last year I fermented some seeds as an experiment.  This year we planted those seeds and we're BLOWN AWAY!  The seeds had a 100% germination rate - yes, every single one sprouted and produced a very healthy strong and beautiful plant!  Here is why, what and how to ferment.

*other great resources are at the bottom of this article*

Why ferment?
Fermenting wet seeds will remove the gel coating from the seed that prevent it from germinating.  It is also helps you weed out the non viable seeds.  Saving your own seeds will also strengthen the seeds year over year and get the seeds better acclimated to your environment.

What to ferment?
Wet seeds (such as tomato or squash) are the only candidates for fermentation.  Seeds that do not originate in a wet environment will naturally dry out for use in the following year.
Choose the best fruit from the strongest plant.  That will give you similar plants the following year.

How to ferment?
1) Select fruit from a healthy strong plant.  The fruit/veggie you select should be the best one on your plant - no imperfections if possible.

2)  Scoop or squeeze out the pulp and seeds.

3)  Place pulp and seeds in a jar.  Add filtered water, the ratio is one part pulp and seeds to three parts water.

4)  Place in a warm place with a loose lid.  The lid is only there to keep bugs out and the smell in.

5)  After a 5-7 days the viable seeds will sink and the bad seeds and most of the pulp will float.   Pour off the bad seeds and pulp that rose to the top (and any white film that may have formed).

6)  Rinse the remaining viable seeds .

7)  Place seeds on a flour sack cloth or paper towel to dry compleatly. (1-2 days)

8)  Store seeds in dark paper envelope labeled with the seed name/type and year.  Store in a cool dry place for next season.

Other great resources:
Seed to seed (book)
I will add more to this list as I find them!

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Veggie lo mein with homemade noodles

Our Chinese NON-take out veggie lo mein was kicked up a notch with homemade noodles.

Here is the recipe:

Noodles:
1 Cup semolina flour
1 Cup all purpose flour
2 large eggs
1/2 teaspoon salt
Water (if needed to get the proper consistency)

Lo mein:
1 lb snow peas
2 cups of shredded cabbage
2 tablespoons freshly grated grated
4-5 cloves garlic chopped
3 tablespoons vegetable oil
2 tablespoons soy sauce
Bean sprouts (optional)
Sesame oil (optional)

To make the noodles mix the two cups of flour with the salt.  Add the eggs and knead into a dough.  If the dough is too dry add a little bit of water knead it in.

If you have a pasta roller run the noodles through the press on the highest setting 10 times, (folding over the noodle and running it through again).  Then decrease the setting by one notch and run the dough through again.  Repeat until you reach the desired thickness.   Then run the dough through the spaghetti cutter.

If you don't have a pasta roller you can roll the noodles out using a rolling pin.  When you get the dough to the desired thickness flour the dough and roll it.  You can then cut the roll into thin disks and unroll it.   It will unroll into noodles.

Boil noodles until al dente.  (This will only take a few minutes so don't walk away!)

For the lo mein:
Place a pan or wok on high heat.  In the hot pan or wok, add vegetable oil. It will smoke lightly.  Add the peas, and toss for 1 minute. Add the garlic and ginger then toss for 1 minute.  Add the rest of the vegetables, noodles, and soy sauce.  Toss for 2 minutes.  Quickly remove the mixture from the pan and place it in a serving dish.  Drizzle sesame oil over the hot lo mein for garnish.

This entire process took less than 20 minutes!!  Hope you love it as much as we did.

Homemade egg drop soup

We had Chinese NON-take out night the other night.  Here is a simple recipe we used for egg drop soup.

2 Cups chicken broth
1 tablespoon soy sauce
salt/pepper to taste
2 large eggs
chives for garnish

In a saucepan bring the chicken broth to a light simmer.  Add soy sauce and salt/pepper to taste.  In a separate cup whisk the eggs.  Stir the soup into slow vortex and slowly drizzle in the eggs.

Let the soup simmer for another few minutes and it is ready to serve.   Add chopped fresh chives to garnish.