(![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rachelmanija Mar. 7th, 2019 11:26 am)
rachelmanija Mar. 7th, 2019 11:26 am)I did not get to the farmer's market yesterday, for the same reason I did not get to the gym the night before: we had a rainstorm. Last night was a very dramatic lightning storm, with visible bolts splitting the sky and brilliant flashes turning the whole sky white. I decided I did not want to drive in that, even for five minutes, and I wanted to walk in it even less. So I stayed in and ate what I already had.
For breakfast, I had apricot kefir from the farmer's market. It's not a drink, it's the texture of very thick yogurt, only the most delicious yogurt you've ever had, flecked with bits of apricot. I tried a sample at the market, then asked the seller what the difference was between kefir and yogurt.
"Kefir is much healthier!" she exclaimed. "It's full of probiotics, nutrients, vitamin A, vitamin C, vitamin X, Y, and Z!" (Not an exact quote - my brain turned off at some point. She might have said it prevents or possibly cures cancer, I'm not sure.)
Me, interrupting because I had to: "I meant, literally how is it different from yogurt? Not in terms of healthiness, in terms of how it's made."
With a "Son, I am disappoint" look, she said, "Yogurt is made by heating milk. Kefir uses cold fermentation."
A+ cold-fermented cancer cure, would eat again.
For lunch, I had a slice of cider bread toasted with butter and honey, and a slice toasted with melted farmers market garlic jack. While eating, I roasted some beautiful farmers market golden beets according to this recipe. They were so lovely straight out of the oven, glistening and caramelized and sweet-smelling, that I sliced one up on the spot and ate it with some chèvre and a drizzle of garlic olive oil, both from the farmers market. It was absolutely delicious.
For dinner, beef soboro from this recipe. Beef and pickled daikon from farmer's market, rice from pantry. Very tasty and satisfying on a dark and rainy night, especially since it was post-gym and weightlifting.
For breakfast, I had apricot kefir from the farmer's market. It's not a drink, it's the texture of very thick yogurt, only the most delicious yogurt you've ever had, flecked with bits of apricot. I tried a sample at the market, then asked the seller what the difference was between kefir and yogurt.
"Kefir is much healthier!" she exclaimed. "It's full of probiotics, nutrients, vitamin A, vitamin C, vitamin X, Y, and Z!" (Not an exact quote - my brain turned off at some point. She might have said it prevents or possibly cures cancer, I'm not sure.)
Me, interrupting because I had to: "I meant, literally how is it different from yogurt? Not in terms of healthiness, in terms of how it's made."
With a "Son, I am disappoint" look, she said, "Yogurt is made by heating milk. Kefir uses cold fermentation."
A+ cold-fermented cancer cure, would eat again.
For lunch, I had a slice of cider bread toasted with butter and honey, and a slice toasted with melted farmers market garlic jack. While eating, I roasted some beautiful farmers market golden beets according to this recipe. They were so lovely straight out of the oven, glistening and caramelized and sweet-smelling, that I sliced one up on the spot and ate it with some chèvre and a drizzle of garlic olive oil, both from the farmers market. It was absolutely delicious.
For dinner, beef soboro from this recipe. Beef and pickled daikon from farmer's market, rice from pantry. Very tasty and satisfying on a dark and rainy night, especially since it was post-gym and weightlifting.
Tags:
From:
no subject
I read just recently that the best recipes for blini use kefir, so I may have to get on the kefir train to try this out.
From:
no subject
From:
no subject
From:
no subject
From:
no subject
From:
no subject
The beets look so good!
From:
no subject
From:
no subject
From:
no subject
In fact not every Kefir is made right either, because some brands try to yogurt-ize it. The one that we get started being imported into Costco which made me super happy because it's made with cultures. It's a staple for me. (This is real kefir. It's not sweetened.)
We used to make our own with a little live yeast living in a bottle which grew and flourished as we kept feeing it milk XD
From:
no subject
From:
no subject
From:
no subject
From:
no subject
Also, bluntly, kefir is new and sounds exotic to most westerners, whereas yoghurt is a staple product and Activia commercials exist.
From:
no subject
Anything fermented is going to have bacteria in it.
From:
no subject
I just rolled my eyes sooooooooooo hard. :) By which I mean I think you have an excellent point about the underlying motivation.
From:
no subject
My mind still boggles at all the aura of coolness it has developed here. Although I do, as an adult, finally appreciate the taste.
Ironically, yogurt was so exotic when it appeared!
From:
no subject
Edit: and cool to know about the cold fermentation thing! I'd been thinking of it as "basically liquidy yogurt, maybe different in the details but I'm not sure how," so I have learned a thing.
(The other nice thing about kefir is that if you're mildly lactose intolerant, like I am, most of the lactose in kefir is broken down by the bacteria, so it doesn't cause digestive issues. Which makes it a good way to get calcium as well as just straight-up delicious!)
I'm so envious of your farmer's market produce! Around here it's just starting to be above freezing during the days, but everything's still pretty well iced over from when it refreezes at night. Excellent maple sugaring weather, but not exactly good for beautiful fruits and vegetables yet.
From:
no subject