if the funk means as much
Wednesday, March 7 2012
Yesterday had been uncomfortably cold even down in Manhattan, but today a warming trend began that saw temperatures rise into the low 60s by late this afternoon. The days are now long enough that if it's sunny there's no reason to start the fire until 4:00pm. Gretchen had been in charge of the fire for most of yesterday, but the passive solar heat had made the house warm enough for her to forget about the need for heat until about 8:00pm.
Last night after getting back from the City, I'd peeled all the skins from 16 ounces of dry fava beans I'd left soaking since the day before yesterday. The peeling goes fairly quickly once you have the technique down, which is to basically squeeze each bean out of its skin. Still, it took me about a half hour to process all those beans, and I didn't have it in me to do the rest of what needed to be done to start the tempeh incubation process. I did all of that this morning: I lightly chopped the peeled beans in a food processor, boiled them for a half hour with 3/8 of a cup of vinegar, waited for it to cool to 100 degrees Fahrenheit (that took almost two hours), mixed in the tempeh starter, and then bagged it up in baggies into which I poked numerous small air holes. After loading the bags into my incubator, my pre-incubation work was done. Making fava bean tempeh takes a little more work than tempeh made from other beans, but if the funk means as much to you as it does to me, you'll find that it's worth it.
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