Seared halibut, torched uni, salmon roe, radish trio, mushrooms, table side dashi #food #foodgasm #foodporn #chefsoninstagram #theartofplating

Tuna - Plum - Ikura - Hijiki Seaweed - Yuzu - Avocado - Nasturtium #foodporn #food #foodgasm #chefsoninstagram #theartofplating

Hamachi - tomato water - celery -cucumber - hijiki - chickweed - lemon oil #food #foodgasm #foodporn #theartofplating #chefsoninstagram

Tuna - Plum - Ikura - Avocado - Yuzu - Hikiji Seaweed - Nasturtium #crudo #raw #food #foodporn #foodgasm #theartofplating

I forget how much I love iceberg lettuce #lunch #cobbsalad #food @rachel_does 👆saved you some in the fridge roomie, just add dressing

Always a perfect meal. Thanks @mrahorst for taking care of us! #francessf #food #foodporn #notenoughsquares

Beet, radish, sugar peas, yogurt, basil, red quinoa #food #foodgasm #foodporn #theartofplating #messingaround

Viola! fermented dill pickled! Dissolve 1/2 cup salt into 1 gallon of cold water. Pour over clean cucumbers. Add garlic, chili, dill, mustard seeds, other spices. Sit at room temp covered and in dark cool space for 6 days until tart. Refrigerate. #pickleprojects #pickles #recipe #fermentation #cucumbers #food

Soon to be Dill Pickles #pickleprojects #fermentation #pickling #food #soupmama #salt

Spring mix: salmon, asparagus, English peas, white onion soubise, miners lettuce, sorel #spring #food #foodgasm #foodporn #soupmama

Check out my duck interview 🐥🐣🐥🐣#duck #recipe #food http://blog.kitchit.com/blog/2014/2/11/duck-duck-

Made Mom a veggie garden: chioggia beets, watermelon radish, carrot, mizuna, celery root purée, red quinoa, marcona almond snow #garden #foodporn #soupmama #food #farmfresh #vegetables #farmersmarket #seasonal #fall

How to Pickle and Can Beets!

I’ve begun pickling weekly vegetables for my friend Annie Izaki, owner of Moon Fox Farm, to sell on Sunday’s at the Kensington farmer’s market.  The farm is on 5 acres of land between Petaluma and Point Reyes.  She uses biodynamic practices and grows many types of heirloom varietals.  Today I am pickling her Red and Chioggia Beets.  Farmer Annie is a part of CSA box deliveries and wholesale to the Bay Area.  Here’s her website to see how you can sign up for one of her fresh produce box delivieries! www.moonfoxfarm.com

I washed and trimmed the beets thoroughly, then place them into a foil pouch with salt/pepper/olive oil and baked for 1-1.5 hours, just until tender at 350F.

After roasting, open the foil pouches and let the beets cool.  With gloves and a paper towel, peel the skins off the beets.  They should peel easily when cooked long enough.  Cut the ends off the beets and quarter or halve them.

 

You must wash and sterilize your pickling jars and lids according to the package prior to canning.  There are two methods, boiling the jars or placing them in an 250F oven for at least 20 minutes.

In the meantime, prepare the pickling liquid.

Pickling liquid:

4 Cups of Champagne, White Wine, or Rice Vinegar

4 Cups of Water

2 Cups of Sugar

2 Tbs Salt

Black Peppercorns or any spices you desire.

Place all ingredients in a large pot and bring to a boil.  Once boiled, add your beets and boil for about 5 minutes.  Divide the beets and liquid into each jar being sure to use sterilized equipment (i.e. funnel/tongs/lids).  Make sure you leave at least 1 inch of airspace between the jar lid and the liquid.  Wipe the rim of the jars of food particles.  Carefully place sterilized lids on top of jars and screw on the rings, but do not screw super tight.

Lower the jars carefully into a large pot of boiling water.  Simmer the jars for at least 30 minutes to create the vacuum seal (time varies with altitude).

Carefully remove the jars from the boiling water.  Let them cool on the kitchen counter.  Screw the rings on tighter too.  As the jars cool down overnight, the button on the middle of the metal lid will disappear and lock down if sealed properly.  If the button is still popped up, this means the jar was not sealed properly and can spoil, so you will need to remove the lid and repeat the boiling procedure with a fresh lid to create a proper seal.

You can pickle ust about any vegetable!  Most vegetables do not need to be cooked before adding the hot pickling liquid.  If you are pickling just for your home, you can skip the canning procedure and just boil your pickling liquid, and pour it on top of your roasted/peeled beets and set aside to cool.  They will keep in your refrigerator in the pickling liquid for several weeks!

My house cured and hot smoked pastrami-style golden trout on homemade sourdough country loaf with fromage blanc #soupmama #smoked #cured #wildyeast #sourdough #food (at Soup Mama Mel’s Kitchen)

Only some of the many delicious dishes I enjoyed with my parents. Thank you to my chef @dcorey and to my kitchen crew for helping to produce beautiful food @keiroppi @pastrypixels @iamtimwong @n8gab and wonderful service @keiterauchi #luce #sf #foodporn #food (at Luce)

Nice having nepalese coworkers to teach me how to make curry! beef curry with bay leaf steamed jasmine rice #corriander #soupmama #nepalese #curry #food (at Soup Mama Mel’s Kitchen)

Farro, pickled beets, hazelnuts, dill, caramelized onions, parmesan, champ. vinegar, olive oil #homegrown #pickleprojects #wholegrains #food #foodislove #soupmama (at Soup Mama Mel’s Kitchen)

Ravioli day #soupmama #freshpasta #sweetbreads #food #foodporn #housemade (at Luce)

Chocolate banana bread toasted in house whipped butter. Slathered in mascarpone and maldon sea salt…why not? @pastrypixels #soupmama #bread #food #fatfridays (at Luce)

Braised Collard Greens:

Remove stem from collard leaves.  Tear up leaves and wash.  Saute 2 smashed garlic clove and 1 chopped onion.  Add one smoked ham hock (or smoked turkey leg).  Then add chicken stock or water to cover.  Bring to a boil.  Add collard greens, splash of rice/white/cider vinegar, salt/pepper, and chili flakes/tabasco (optional) and cover.  Reduce to a simmer.  Braise for at least 2 hours+ until the collards are very soft and the broth is rich in flavor.  Adjust seasonings.