Fresh market vegetables and Colorado peaches, Italian grocer Gorgonzola, pastrami, liver cheese (liverwurst), and pepperoni.
Raw and lactofermented veggies and pan seared beef heart. Topped with steak sauce, hot sauce and soy sauce. Or add a little bacon, egg and mozzarella, what the heck!
Organ meats are often shunned by the public but it can be picked up for rather cheap. It is a tender meat and provides some excellent nourishment. Cook like a steak in pan or on the grill. Marinade ahead of time with wine, garlic, soy sauce, ollive oil and kombucha.
I love this time of year when everything is ripe at the Farmers market from local producers.
I made some organic beet kvass and lactofermented pickles with fresh dill.
Lots of varieties of foods available, like broccoli, zucchini, cucumbers, carrots, beets, dill, fresh Colorado peaches and plums.
To make beet kvass, simply boil beets for a few minutes until softened. Let cool for a few minutes and then pour juice and beets into mason jar. Add kefir or kombucha and some sea salt. Let ferment on counter for a couple days then put in fridge. Ready to drink in just a few days. Beet kvass is known as a super tonic to help cleanse the blood.
To make lactofermented pickles, cut up cucumber and put in mason jar with water, kefir or kombucha and sea salt, plus some fresh dill. Let ferment on counter for a couple days and put in fridge. Be careful when opening as it can spray all over! You can drink the juice (recommended) and it provides great enzymes and pro-biotic bacteria.
Skewers are fun and easy with a group of friends, and you can add almost any kind of meat and vegetable.
I first made up some tenderized steak I bought from the 30% off section of the grocery store. I also found a good deal on some lamb. Plus I had some chorizo sausage from the local Italian grocer. I also used some local farmers market broccoli. And something different like dates and figs, and some vegetables, like fresh peppers, grape tomatoes, mushrooms, potatoes and onion.
I dipped it in some sprouted-grain batter and deep fried in coconut oil ghee and local rendered pasture raised pork lard.
Following Weston A. Price