A Locavore Landscape and Architecture for the future of Miami-Dade County’s Haulover Park
A Case Study in Sustainable Site Exploitation and Ecologically Driven Design by: Shane Jezowski and edited by Joanna Lombard & Veruska Vasconez
A Case Study in Sustainable Site Exploitation and Ecologically Driven Design by: Shane Jezowski and edited by Joanna Lombard & Veruska Vasconez
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Spicy
Tepache
Makes16servings
1Gal.FermentationJar
1LargeOrganicPineapple
5OrganicTamarindpods
1OrganicBananapeels
FreshRosemarySprig
1x1”OrganicGinger
2OrganicSerranoChiles
8oz.RawFLHoney
2CinnamonSticks
52oz.PurifiedWater(enoughtofillthevessel)
1. PREPandsterilizea1gallonfermentationjarusingvinegar.
2. Lightlybrushdirtoffofthepineapple.Donotwash!Washingwillremovethe
bacterialyeastneededforthefermentation.Cutoffthetopandbottomofthe
pineappleandsetthemaside.Thepineappletopcanbereplantedtogrow
anotherpineapple!Thebottomrindcanbecomposted.
3. Slicethepineappleverticallyintoquarters.Removethecoreforalessbitter
ferment.Cutthepineapplequartersintosmallchunks.
4. Smashandchoptheginger.
5. RemoveanddiscardtheoutershellandstringyveinsfromtheTamarindpods
torevealtheTamarindmeat.Removeanddiscardtheseeds.
6. Placethepineapple,ginger,tamarind,cinnamon,bananapeelandwholechiles
intothefermentationjar.
7. Muddlethecontents.
8. Bring8ozofwatertoaboilandaddhoneytocreateasyrup.Addthe
remainingwatertocoolthesyrupandthenaddtothejar.Continuetoadd
wateruntilthereis1-3inchesatthetopofthejarforgasestoform.Sealthejar
withacottonormuslinclothwitharubberbandwrappedaroundit,toallow
carbonationtoescape.
9. FERMENTatroomtemperaturefor24-48hours,totaste.StraintheTepache
throughafine-meshsieve.
10. DRINKitimmediatelyorbottleitandcontinuethefermentfor2-3daysfor
addedcarbonation.KeepTepacherefrigeratedtoextenditslife.Servechilled
withaRosemarysprig.
121
Consumables
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