FROOF (NOUN, VERB, PRON fru:f):
Any small change, action or solution with a long lasting benefit for all

Age of climate change

Brave Enough To Care 5

Welcome to our 5th BETC video - today we talk about PARADAJZ

Posted on 31.01.2022
Author Katarina Kostić

Welcome to our 5th BETC video - today we talk about PARADAJZ

If Adam and Eve were living in South America they wouldn’t have eaten the apple - they would for sure go for the fruit that is our star today - they would go for Tomatoes!!!

Tomatoes are fruits actually…. And fruits, as opposed to veggies, grow on trees, above the ground. That’s the difference - tomatoes are edible berries!

We people living in colder climates think tomatoes are annual plants but they are actually tender fruit plants grown and celebrated by Aztecs. The species originated in western South America and Central America. The Nahuatl (the language used by the Aztecs) word tomatl gave rise to the Spanish word tomate. Conquistadors brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.

But here is a piece of the puzzle you may not know. When tomatoes were first introduced to Balkan, people in the middle ages lived on rye bread, dark beer, pork meat, and hard cheese…. And then they tried tomatoes!!!! It must be fruit for heavens for them. So they’ve called it (and we still call them in Serbo-Croatian) paradajz or rajcica - paradiso, paradise or Heaven!!!

Tomatoes are a significant source of umami flavor. Our predilection for umami – the only recently recognized (by western scientists) "fifth taste", after salt, sweet, sour, and bitter. Like fermented foods, leavened bread, miso, parmesan, or marmite. We could even use tomatoes to fight malnutrition.

In one of our summer videos, we’ll make fermented ketchup together from our homegrown tomatoes. So let's plant our first tomato seeds and watch them grow. They are beautiful, ornamental plants. They love full sun, just enough water, enough space to grow big and lush and they are really prone to fungal diseases. So you will need to provide them with lots of space, at least ½ m2 for the plant. And they will give you something in return - 4-5 kg of fruits per plant!!!! It is a very good deal for both species - humans and tomatoes.
Just one more thing… when you water them, try not to wet the leaves and don't water them in the warm evenings, when the sun is still up - fungi love that, tomatoes don’t.


How to make home-made probiotic Mustard with Kombucha

After making kombucha part of our daily lives, today we will discover that it can be used to enhance many recipes, particularly in the form of delicious, robust kombucha vinegar.

You can infuse your vinegar with fresh herbs and spices, but we suggest also trying it in your favorite condiments or side dishes that traditionally call for vinegar, like sweet-hot mustard or crunchy, spicy apple-ginger sauerkraut. That’s right, all the other traditional condiments are supposed to be alive with beneficial bacteria and yeast that bolster both the digestive and the immune system...

So let's play together…. Let's FROOF our favorite foods together!
Combinations and possibilities are endless. Again!

If you want to make homemade fermented mustard, first infuse mustard seeds in kombucha vinegar for a week.
Using whole mustard seeds creates distinctive, flavorful mustard that trumps any store-bought processed fare.

You will need:
½ cup yellow or brown mustard seeds
½–⅔ cup kombucha vinegar
1 teaspoon sea salt

FLAVORING SUGGESTIONS (Mix and match to create your own favorite flavor.)
1 large garlic clove, minced
1 tablespoon diced onion
1 tablespoon honey
¼ teaspoon ground cumin
¼ teaspoon curry powder
⅛ teaspoon ground black pepper
⅛ teaspoon cayenne
⅛ teaspoon ground turmeric (for classic “mustard yellow” color).

Place the mustard seeds in a glass jar and add enough vinegar to cover the seeds. (They will plump up a lot as they ferment.) Add garlic and onion, if desired.

Cover with tightly woven cloth, secured with a rubber band if needed, and let sit in a cool dark place for about 1 week. Check daily to ensure that the seeds remain fully submerged, topping off with additional kombucha vinegar as needed.

If you want to make hummus - use kombucha vinegar instead of lemon.

Use vinegar as a starter to make all sorts of fermented veggies, just add a spoon to your brine. Or mix half vinegar half water and 2 spoons of salt to make a brine to pickle all sorts of veggies.

Because it is made from tea, kombucha is rich in anti-cancer tannins, which besides making us super healthy, prevents our veggies from spoiling. They will stay crunchy and will preserve their colors.

Enjoy our gourmet and anticancer food. I promise you that our dishes will never be the same.

Sail with us!

Our solution is to grow our own food , make our own medicine and convert waste into gold

Become a FROOFER Sketch of vegetable box

FROOFnews

All the latest in permaculture, fermentation and climate change from Kata and Dan.

Join our mailing list
Sketch of FROOF vegetable box