Times are strange. We are all home. Sheltering ourselves from what seems like the malignant outside. Covid-19 has put to bed the city that took pride in never sleeping. There is a pause everywhere, like we are holding our breath, waiting for the next thing to unfold. A morbid fascination to turn on the news. It seems a global cleansing is happening but at a huge human cost. Society is being forced to change to focus on what makes us human, being with loved ones, washing our hands, reducing self-indulgence through all sorts of mindless consumption, staying local. In the home, we are happy to be together yet unsettled, not quite sure what to do with ourselves. P.S. 6C or remote school is to begin next week, a routine has not set in place as yet. The fridge is stocked and the urge to cook is very strong. This is a recipe that I have thinking about for a long time. Fresh turmeric has been everywhere. It is peppery, aromatic and earthy, great when grated in soups, added to smoothies or used in curries. I want to pickle it with some ginger root, black pepper, maple syrup and apple cider vinegar. This powerhouse of antioxidants seems right (and delicious) at this time when all we can think about is our immunity!
- 6 turmeric root, peeled and julienned
- 3 inch ginger root, grated
- 2 serrano peppers, also julienned
- 1 tsp. poppy seeds
- 2 tsp. nigella seeds (kalonji)
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp. maple syrup
- 1 tbsp. black pepper
- 1/2 tsp. cayenne
- salt to taste
- In a bowl, add the vinegar, maple syrup and oil. Whisk till almost emulsified.
- Add ginger, peppers and turmeric followed by the seeds and seasonings and mix well.
- Adjust salt level according to taste.
- Seal in an airtight container and let sit at room temperature for approximately 2 hours and then refrigerate to enjoy within a few weeks.