Ever since my multiple failures at cold-frame temperature control (read: crispy fried kale plants, and not in the good, tasty way), I've been sprouting my own greens.

Instead of beating my brown-thumb against the wall when my outdoor crops failed (for the 2nd time), I re-evaluated my purpose in nurturing cold-frame greens: having greens throughout the winter. 

Now, my winter CSA provides leeks and cabbage, but that's about it as far as green veggies go.  So, in the interest of year-round veggies, I've begun sprouting my own micro-greens at home.

 
My diet doesn't fit into any easy label. 

When I say I'm vegetarian, friends raise their eyebrows over my occasional hamburger and call me a fake.  When I say I'm a flexitarian, it's dismissed as lazy vegetarianism.  When I say I'm a locavore, well, people are just confused.

The truth is, none of these dietary labels are accurate in the first place.  For me, food is highly personal, and my needs and intuitions change over time - daily, sometimes.

Currently, my diet could be described as a semi-locavore lacto-ovo-pesce-pollo-flexitarian.  But who really understands or wants to hear that?

If anything, I'm an intuitive eater.  (An intuitian?  Intuivore?  Hmm.)

 
Picture
photo via: Food.com - my process wasn't quite that pretty
_My first homemaking project was pickling - dilly beans, or pickled green beans. 

I had a summer CSA share and got pounds of green beans at a time.  I don't particularly like green beans fresh, but I found that pickling transformed the excess into a tasty snack.  This was back in September, but I still have a jar left (talk about self-restraint!)

I used a recipe from Back to Basics, and took over half my communal kitchen for the pickling/canning process.  My roommates weren't too happy (I picked a potluck night for my experiment), but it was worth it.

The process seemed complicated at first, but it's actually pretty simple, and you can do this with any kind of veggie you like.

Short Version, for the simply curious
  1. Wash beans & jar. 
  2. Pack beans and spices in the jar.
  3. Boil a vinegar/water mix with salt.  
  4. Pour hot vinegar mix over beans, and close the jar.
  5. Submerge jar under water and boil for a while. 
  6. Remove jar from water bath & wait for it to cool.
  7. Note the satisfactory lid suction when it's fully cooled, and then store it away!
* steps 5-7 aren't really necessary if you're going to eat the beans right away (i.e. within a month)

So, it's slightly more detail-specific than that, so here's the real recipe, for those who want to do it themselves.



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