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Syrian Mezze Cooking Class with Chef Nour from Sanctuary Kitchen

Week 2, Session II

Bake a Loaf, Take a Loaf

Thursday, July 23rd, 4:30 PM

Bauer Park, Madison, CT, entrance to community plots

Sign up here:


Important notes from the garlic harvest at Bitta-Blue Farm

Susan said:

  • garlic likes well-enriched soil. Feed your planted cloves in the fall and early spring
    • good composts to use include seaweed, comfrey, aged manure, and vermicompost
  • plant your cloves deep, about the length of your extended hand or a little deeper
  • clip off the scapes when they start developing (early/mid-June) to direct energy down to bulb growth
    • scapes are a delicacy–make SGS’s scape scramble, scape pesto etc. You can use scapes as you would cured garlic, keeping in mind that they have a more green, pungent taste
  • in the last few weeks before harvest, don’t water much. Droughts are great. Too much water can promote fungal growth
  • harvest when about half of the leaves have yellowed and curled. Do NOT wait too long to harvest or else the individual cloves will start to separate
  • when harvesting, do not yank from the stem. Instead, use a fork or spade and gently dig around the bulk
  • when curing, hang in a dark, dry and well-ventilated place like a garage or barn for two to six weeks
    • the less time your wait, the more green and sharp the flavor will be
    • do not remove roots or stems until you’re ready to bring your head into your kitchen, as this can increase the chances of bacterial pathogens invading
Thank you for a fantastic cooking demo, Terry!

Some key takeaways from Terry Walter’s lesson:

  • aim to eat all the colors of the rainbow and all five tastes–sweet, salty, sour, bitter, and pungent
    • example: hot or bell peppers, tomatoes, radishes, carrots, yellow squash, golden beets, leafy greens, blueberries, eggplants, red cabbage, dark chocolate, turnips, etc.
  • make use of the good foods you’ve got in your pantry
    • create chilled energy bars packed with nutrition with nuts, seeds, cocoa nibs, chocolate, and nut butter of your choice
  • focus on supporting your microbiome by eating homemade fermented vegetables, apple cider vinegar in water, etc.
    • your gut contains billions of bacteria and other microorganisms that co-exist with your intestinal cells and help with metabolism, digestion, immune function, and brain health.
  • understand the differences between pickling and fermenting
    • pickling means soaking in an acidic solution to create a tangy, sour flavor
    • fermenting means reacting the food’s sugars with naturally present bacteria on the food’s exterior in a brineĀ  solution
  • be flexible and realistic but aim to fuel yourself with locally sourced, organic produce whenever possible

Soil and Vermicomposting Lesson with Monique Bosch from Wiggle Room LLC