I focused a lot of my energy this week on fermentation. Specifically starting a gluten-free sourdough culture. I love getting absorbed into the process of everything. Sure the goal is to eventually create a gluten-free boule of bread, but putting in the effort to cultivate natural fermentation has been enthralling (and a bit tedious). A packet of yeast isn’t how our ancestors made bread, and there’s nothing beneficial about that process. It’s quick, and the nutrition of the ingredients making the bread get minimized by such a shortcut.
There’s little to no thrill in buying new products in a grocery store anymore. It’s especially noticeable when I go to one and return with almost no produce or items in packages, rather bulk bin items like grains and nuts, some cans of coconut milk to make yogurt with, or the occasional block of Miyoko’s (because they use real organic ingredients and natural culturing). The real thrill of food for me comes from being able to make it myself with ingredients optimal for wellbeing.
Until the farmer’s market closes in November, I’ll be coming home from the grocery store without much of anything fresh. The majority of the animal proteins and produce will be gathered on Tuesday mornings in Copley Square.
Taking a break from fermentation, I looked to replace the potato in a gnocchi recipe with the bunches of carrots that came home from Tuesday’s trip. White potatoes are a nightshade unfortunately. Nightshades, while not inherently troublesome for all, can cause an inflammatory response in some people like myself. They run in the same race as eggplants, tomatoes, peppers, etc…