Today I prepare to teach a blueberry cooking class in Camden at Boynton-McKay. This class is a sort of celebration of one of my most favorite fruits, the wild blueberry. This evening I will share my favorite techniques for incorporating this antioxidant rich fruit into ones diet besides the obvious sweet preparations.
For the past few weeks, Camille, Wilder, and I have been adventuring out onto our land to pick a variety of wild and cultivated berries. Mulberries, raspberries, and blueberries are in full effect at the moment and offering up over a gallon of glorious sweet-tart fruits every day. We continue to guzzle, freeze, cook, and ferment these berries so that we may enjoy them for months to come.
So, today I decided to create a sweet and peppery kraut using freshly collected berries and the sometimes spicy nasturtium flower. This batch was quite a beauty as I was mixing it up and am now looking forward to enjoying my own batch as well as preparing this with the sold out class this evening.
- 1 3-5 pound purple cabbage
- 2-3 tablespoons of sea salt
- 1 dozen nasturtium flowers
- 1 cup fresh berries
Wash up the cabbage, peel away the outer leaves and set those aside. Cut the cabbage in half, then quarter and remove the core. Use your sharpest knife to thinly slice the cabbage. Toss it all in a bowl and add the salt.
Get your muscles involved and start to squeeze and press the cabbage until it releases its liquid. Keep going until there's about 1 cup of salty brine at the bottom of the bowl.
Add the flowers, toss to incorporate then gently fold in the berries. Pack into a half gallon Mason jar, push down the contents so that they submerge under the brine.
Top with the reserved leaves then apply a weight. Let sit at room temperature for 5-10 days before moving over to the fridge.