Thanks Sam, v much looking forward to trying this. I might try a version of the relish with tomatillos, in place if the tomato, as I have a crop that needs a plan... any thoughts on adjustments that might need making? I'm new to fermenting and tomatillos! 🤣
They're lovely! Sweet, earthy, and acidic. They'll work very well in this recipe and I doubt they'll need any adjustment, however, you may wish to include some diced apple or pear to sweeten the acidity is some of your tomatillos aren't completely ripe (as they're powerfully acidic!)
Great use of stuff that's now available in the garden. Thanks for such creative and seasonal recipes.
As an aside, do you have particular chillies you like to use? Been discovering lots of tasty rather than just spicy varieties recently and wondered if you might reveal a few more.
I'm a big fan of citric acid producing chillies like Lemon Drop Pepper as I find it adds another dimension to them that pure heat and sweetness alone don't quite manange. Aside from variety, I also love smoking chillies. It's a popular thing for chipotle but I feel like other chillies don't get enough love for smoking. Cascabel, Ancho, Kristian (yellow and orange), Black Hungarian, red Padrons, and if you're feeling brave, Ohnivec huge.
Tried it just now and it's delicious. Thanks again! Interesting how the flavours of the fermented one are better blended and balanced than the remainder that couldn't fit in the vesseI that I kept in the fridge. It was still was still tasty, just not quite as tasty or balanced.
Awesome! Thanks for taking the time to reply. Got lemon drops for the first time this year so that's a win; the others though apart from Padron are all new to me, as is smoking them, so thanks for the tips! One this year that I'm very taken with that might take your fancy is Havana Gold. Mild but great baccatum flavour.
Perfect 🤤 snack haven't tried it yet but I can't wait to see if it's as good as it looks. Thank you from all of us on a budget for removing the paywall 🤝🏽📖🛐✝️
Thanks Brannett! I had only paywalled the very last part of the newsletter but for some reason Substack automatically withheld other features that I want everyone to experience. So, until they can sort that out, I've removed all paywalls completely.
I made this today. Looking forward to trying it. I added Physalis to the game because they are growing in my garden and I wanted to preserve some of them instead of snacking on them all day 😜
We have also had a finicky summer here in the Pacific NW. And slugs are our state's nuisance. I used to have garden ducks for this reason. Ducks on patrol is a joyous thing to watch...they can smell slug eggs. While i'm getting some of the cherry tomatoes I'll mostly be needing green tomato recipes. Thank you!
I'm from South Carolina and we're famous for fried green tomatoes 🤷🏽♀️I highly recommend a thicker batter and thicker slices 🤤 I've used lite seasoning to be able to taste the tomatoes 🤤 will be watching 🤝🏽
Thank you Sam! I have a lot of bits of veg in my small garden, and this is the perfect recipe to use some of them. I currently have a ton of very sweet sungold cherry tomatoes that will be interesting in this recipe.
I will be picking tomatoes tomorrow and this reads like I will be daft not to try this recipe!
Today I bought some local damsons from our farm shop. Have you any suggestions for fermenting them? I am a new reader so my apologies if you have already covered this topic. Looking forward to getting your book, which I know is full of suggestions.
I just had to try this tonight and it’s now in the cupboard awaiting the timeline. I saw some mackerel recently and might pick up a few to try on Sunday night as it all comes together. You’ve certainly got me a little/lot motivated.
Thanks Sam, v much looking forward to trying this. I might try a version of the relish with tomatillos, in place if the tomato, as I have a crop that needs a plan... any thoughts on adjustments that might need making? I'm new to fermenting and tomatillos! 🤣
They're lovely! Sweet, earthy, and acidic. They'll work very well in this recipe and I doubt they'll need any adjustment, however, you may wish to include some diced apple or pear to sweeten the acidity is some of your tomatillos aren't completely ripe (as they're powerfully acidic!)
That's perfect, I scrumped an apple the other day quick also needs a plan! Than you Sam, I shall give the tomatillo version a go.
Just set the relish off fermenting! Now we wait.
Great use of stuff that's now available in the garden. Thanks for such creative and seasonal recipes.
As an aside, do you have particular chillies you like to use? Been discovering lots of tasty rather than just spicy varieties recently and wondered if you might reveal a few more.
Great stuff! You wait... It's delicious.
I'm a big fan of citric acid producing chillies like Lemon Drop Pepper as I find it adds another dimension to them that pure heat and sweetness alone don't quite manange. Aside from variety, I also love smoking chillies. It's a popular thing for chipotle but I feel like other chillies don't get enough love for smoking. Cascabel, Ancho, Kristian (yellow and orange), Black Hungarian, red Padrons, and if you're feeling brave, Ohnivec huge.
Tried it just now and it's delicious. Thanks again! Interesting how the flavours of the fermented one are better blended and balanced than the remainder that couldn't fit in the vesseI that I kept in the fridge. It was still was still tasty, just not quite as tasty or balanced.
Awesome! Thanks for taking the time to reply. Got lemon drops for the first time this year so that's a win; the others though apart from Padron are all new to me, as is smoking them, so thanks for the tips! One this year that I'm very taken with that might take your fancy is Havana Gold. Mild but great baccatum flavour.
Perfect 🤤 snack haven't tried it yet but I can't wait to see if it's as good as it looks. Thank you from all of us on a budget for removing the paywall 🤝🏽📖🛐✝️
Thanks Brannett! I had only paywalled the very last part of the newsletter but for some reason Substack automatically withheld other features that I want everyone to experience. So, until they can sort that out, I've removed all paywalls completely.
I made this today. Looking forward to trying it. I added Physalis to the game because they are growing in my garden and I wanted to preserve some of them instead of snacking on them all day 😜
We have also had a finicky summer here in the Pacific NW. And slugs are our state's nuisance. I used to have garden ducks for this reason. Ducks on patrol is a joyous thing to watch...they can smell slug eggs. While i'm getting some of the cherry tomatoes I'll mostly be needing green tomato recipes. Thank you!
I'm from South Carolina and we're famous for fried green tomatoes 🤷🏽♀️I highly recommend a thicker batter and thicker slices 🤤 I've used lite seasoning to be able to taste the tomatoes 🤤 will be watching 🤝🏽
Thank you Sam! I have a lot of bits of veg in my small garden, and this is the perfect recipe to use some of them. I currently have a ton of very sweet sungold cherry tomatoes that will be interesting in this recipe.
I will be picking tomatoes tomorrow and this reads like I will be daft not to try this recipe!
Today I bought some local damsons from our farm shop. Have you any suggestions for fermenting them? I am a new reader so my apologies if you have already covered this topic. Looking forward to getting your book, which I know is full of suggestions.
Repeated exposure increases liking.
——Thinking, Fast and Slow (witten by Daniel Kahneman)
التعرض المتكرر يزيد من الإعجاب.
——التفكير السريع والبطيء
I just had to try this tonight and it’s now in the cupboard awaiting the timeline. I saw some mackerel recently and might pick up a few to try on Sunday night as it all comes together. You’ve certainly got me a little/lot motivated.
Ooh, I’m excited to make this!
It sounds delicious, and I love the versatility of it. As a solo cook, it’s nice (read: crucial) to have days off with easy meals.
Thanks Sam X