Bran-Fermented Vegetables

Ingredients

serves About 2 cups, active time 1 hour, total time 4 to 5 days

• 1-gallon crock
• 2 pounds bran (rice, wheat, or oat)
• 3 strips dried kelp (optional)
• 2 1/2 cups nonchlorinated water
• 3/4 cup handcrafted beer (ale or lager), at room temperature
• 3/4 cup unrefined fine sea salt
• 1/4 cup miso (optional)
• 1-inch piece fresh ginger, cut into small chunks
• Vegetable scraps (about 1/2 to 3/4 cup), for jump-starting the bran mixture
• 2 to 2 1/2 cups vegetables (small root vegetables, pickling cucumbers, baby onions, cauliflower florets, asparagus, green beans, and ginger), for pickling

Procedures

1. Dry-toast the bran in a large skillet over medium heat for about 5 minutes, or spread on a baking sheet and roast in a 300°F oven just until you can smell it, about 7 minutes. Remove from the heat and cool. Place in a large bowl and toss in the dried kelp, if using. In a separate bowl, combine the water and beer and stir in the salt to combine and dissolve. Stir this into the bran to incorporate; it should look like wet sand. Mix in the miso, if using, and the ginger.
   
2. Massage the mixture with clean hands until it is a smooth paste sort of like wet sand. For the initial batch, you’ll need to get the bacteria happening a few days in advance of burying the vegetables meant for pickles. In the crock, layer an inch or two of “sand” and then layer in the vegetable scraps. Top with the rest of the “sand,” set the crock on the kitchen counter, cover it with fine-weave cheesecloth, and let the fermentation party begin. Let stand for 3 days, and then remove the pieces of vegetable scraps. The wet sand is then ready to be used for making nuka pickles.
   
3. Wash and trim the vegetables. Peel if the skin is not to be eaten. Small whole vegetables of about equal size are best. They will ferment at about the same pace, and they are easy to bury and then find in the sand. They can be sliced into smaller pieces post-pickling.
   
4. Dump out the wet sand mixture from the crock onto a baking sheet. Mix in a bit more water if the mixture has be-come crumbly. Taste and smell it. To me, it smells like healthy bread dough or even miso. If at any time the mixture smells sour or funky, discard it and start a fresh batch.
   
5. Fill the bottom of your crock with about 2 inches of the “sand.” Partially bury one variety of vegetable into the mixture, leaving space between the pieces to fill with sand. Fill with sand in between, and then place another layer of sand on top (this time about 1 inch deep), and proceed with the next vegetable. Repeat the process, finishing with a layer of sand to completely enclose the vegetables. Cover the crock with fine-weave cheesecloth and secure with a rubber band. Set it on your kitchen counter or in a cool place to ferment.
   
6. Taste-test one piece after 12 hours. If still “raw,” continue fermenting; most vegetables take 1 to 2 days. If you like it (it should still be a bit crunchy), gently dump the mixture onto a baking sheet and dig for your treasures. Brush off any bits of bran from the pickles or gently slosh them in a bowl of cool water to remove excess. The pickles are ready to consume. It is best to eat them within a day or two after pickling. Cut into slices or chunks as desired and serve.
   
7. Gather up the wet sand and store in the same crock. You do not need to wash the crock, as the bacteria within will be good for the next batch. Start a new batch of pickles or plug in a few bits of veggies to keep the bacteria colony going. Cover the crock with cheesecloth and set at room temperature for a day. If not using within 24 hours, cover with plastic wrap and refrigerate. Bring to room temperature and massage with your clean hands before making your next batch of pickles. Handled properly, with salt and water replenished as needed, this bran mixture will only get better with time. You’ll be able to pass it along to a loved one!

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Special equipment

Dutch oven

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 1 1/2 hours

• 1 1/4 teaspoon cracked fennel seed
• 1 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 2 1/2 pound boneless pork loin
• 4 tablespoons olive oil, divided
• 1 pound carrots, peeled and cut into rough chunks
• 1 pound pearl onions, peeled
• 1 cup dry white wine, divided
• 1/4 cup balsamic vinegar

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 350°F. Combine fennel, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Rub and evenly distribute mixture onto pork. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Sear pork on all sides until well-browned, about 15 minutes total.
   
2. Add vegetables to pan, along with 1/2 cup white wine. Season vegetables with salt and pepper and deglaze pan by scraping up browned bits from the bottom of the pan. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar and transfer to the oven to roast, uncovered, turning the meat periodically, until pork registers 140 to 145°F on an instant read thermometer, about 1 hour.
   
3. Remove from oven and transfer pork loin to a cutting board. Allow to rest for 10 minutes. Meanwhile, deglaze pan with remaining 1/2 cup wine, using a wooden spoon to scrape up browned bits. Season pan juices to taste with salt and pepper. Slice meat and serve with vegetables and pan juices.

Farro Salad with Lentils, Beans and Oven Roasted Vegetables

Ingredients

serves Serves 8 to 10 , active time 25 minutes, total time 45 minutes

• 2 medium zucchini, cut into 1-inch dice, about 4 cups
• 2 Japanese eggplants, cut into 1-inch dice, about 4 cups
• 1 sweet red pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 1 yellow pepper, cored and seeded, cut into 1-inch dice, about 1 1/2 cups
• 2 medium sweet onions, cut into 1-inch dice, about 2 cups
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3/4 cup extra virgin olive oil, divided
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 8 cups cooked, cooled farro (see note above)
• 2 cups cooked, cooled lentils (see note above)
• 2 cups cooked small white beans, (or one 15-ounce can, drained and rinsed; or use additional farro)
• 1/2 cup fresh parsley leaves, finely chopped
• 1 cup chopped fresh greens (such as celery leaves or arugula)
• 1/4 cup balsamic vinegar

Procedures

1. Preheat oven to 400°F. In a large bowl, toss together the zucchini, eggplants, red and yellow peppers, onion, garlic, 1/2 cup olive oil, dried oregano, salt and pepper. Spread the vegetables out onto two large foil-lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes. Cool to room temperature.
   
2. In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables. Toss to mix well. Drizzle with balsamic vinegar, and remaining olive oil and mix weel. Taste, and adjust salt and pepper as needed.