[Sca-cooks] Foods for hot weather....

Susan Fox selene at earthlink.net
Wed Jul 18 07:43:00 PDT 2007

I'm making pickles.  Garlic dills, in a kim chee jug.  It's on my 
kitchen counter and it's a good thing I live alone;  any less of a 
garlic-lover in a family of same really would need to go bury it someplace.

Recipe here:  
http://www.wildfermentation.com/resources.php?page=pickles  No primary 
documentation, but all the ingredients are certainly ancient.


> Greetings, everyone! The list is so quiet, I'm guessing we've all gone to ground, dealing with summer heat? or maybe it's pre-Pennsic panic? Here in Northern Artemisia, it's definitely the former and not the latter! We're breaking heat records right and left--I suppose I should be grateful it's a dry heat, huh?
> At any rate, when it gets *this* freaking hot, the last thing I find myself wanting to do is heat up the kitchen, so I got to thinking about summer foods, which led, of course, to me thinking about *historical* summer foods. Now, I can think of a couple of specific-to-a-season recipes in the Anonymous Andalusian cookbook, but I wondered if anyone's come across similar recipes in other cultures--foods to promote cooler humors, or summer foods, etc.?
> I'd like to have a small collection of them for my own use, and I think they'd make a neat article for my local newsletter....
> --Maire, surviving the smoke and the triple digits with copious amounts of salad and sekanjabin....

More information about the Sca-Cooks mailing list