Turning surplus produce into vinegar and ferments
At this time of year there is an abundance of citrus fruit in markets, which means that there is (sadly) a large amount going to waste.
At the Alchemic Kitchen we have spent the first few weeks of 2020 replenishing our stocks of jams, marmalade and chutney after a busy Christmas period sending hampers across the country.
We received an abundance of cranberries, strawberries, apples, blood oranges and limes (all produce that was destined for the bin). With them we have made Berry Crush Jam (cranberry, strawberry & basil), Coco-Loco Marmalade (orange, limes, cardamom & coconut) and Gamekeepers Chutney (cranberry, apple, onion & ginger). As we are suitably re-stocked and ready to do it all again for Valentine’s day, the beginning of February has been all about fermenting and making vinegars from fruit peels and cores.
We currently have jars of apple peels, bruised cranberries and citrus & chilli trimmings fermenting, ticking over, which will develop into the first batches of vinegar of Alchemic Kitchen’s tenure at our base in Stanley Grange. I am planning on using the apple vinegar to make an apple balsamic product that can be used for a sweet onion marmalade, we do not have such clear plans for the other two but I am sure we will find a use for them. It will be handy to have them to pickle vegetables as we get them, lift dishes we prepare for catering events and accent future products. I personally love this as we are reducing the costs of our products, becoming more self-sufficient and really making the produce we rescue stretch as far as possible.
At this time of year there is an abundance of citrus fruit in markets, which means that there is (sadly) a large amount going to waste. Rather than turn all of it into marmalade, we decided that we would use some in savoury pickles and condiments. We are therefore waiting on the results of our salted limes, which will go on to become lime pickle and blood oranges, which are sitting in a salt brine made of their own juice and scotch bonnet chillies.
Once the fruit has served its time in salt brine, it will be cooked with spices like mustard seed, coriander and ground ginger before being jarred and left to mature. We can then pop them open as and when we need them. I plan to use them in cheese toasties at the container (for the other tenants’ lunches, not just mine).
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