I need some advice from all you experienced fermenters. I love reading this thread for the wealth of information (Beekissed, I want to be like you when I grow up!) I made the switch to FF about 6 weeks ago and the colors that are coming out in my BCM roo are AMAZING! I will try to get pics within a few days.
Right now, I would like to pick your brains. I belong to a produce co-op that happens to share space with a central food pantry. I usually take home several boxes of free past prime produce whenever I go. The best goes to the chickens, then to the worms, and anything left after that goes into the compost pile. They are quite happy to have me remove as much of the old stuff as I can.
Well, today's load was. I filled the back end of my pick-up (luckily it is a short bed). Apparently, there was some kind of a banquet and the leftover food was donated to the pantry and they didn't have any takers. I came home with probably 100-150 lb. of veggies, some already prepared, but many still raw. There was a mix of carrots, squash, broccoli, onions, and peppers, lightly spiced. There is a 5 lb. bag of shredded red cabbage, several trays of sliced eggplant, several boxes of leaf lettuce, three large boxes of tomatoes on the vine, about 10 pounds of spinach salad with mandarin oranges and cranberries, and the list goes on....![]()
Anyway, most of this is going to end up in the compost pile because I don't have time to deal with it until tomorrow afternoon. Most of it is sitting beside my driveway for the night and I hope we don't have too many critters find it before I can take care of it. I need some advice on perhaps fermenting a windfall like this so next time I can make the best use of this.
I did take the bag of red cabbage into the house. I am planning to add some whole grains, some feed, a half gallon of raw milk that is starting to turn, and some kefir and some alfalfa. I'll let it set overnight and feed it to the chickens tomorrow. What do you all think about that plan?
I have an extra 5-gallon bucket. Do you think I could fill it with some of the other veggies, add some ACV and water to cover and let that sit for a couple of days until I can feed out to the birds a little at a time. Should I take the onions out? I have about 100 chickens, but even they can't make too much of a dent in what I brought home before it starts to mold.
I don't have a lot of room in the freezer, but I may freeze a few bags of the veggies. Since they are already cooked al dente, I don't have to blanch them or anything.
Any other ideas?
WOW good job on all of that. Pity you don't have a neighbor with chickens you could share some with to so it doesn't go to waste, what you're not going to be able to tend to.
