Not your average blog night. They’ve started calling states and my attention is being drawn in another direction. A big night in American history.

We still have to eat though, and the fields have been quite generous lately. We have been making quite a few stir-fries, and have been using the lingering flavors of past meals to make our sauce. As an example, we cooked up some ribs recently in our dutch oven, and kept the pan drippings for future use. Namely, to add some umami to a pan of sautéed vegetables.

Volunteer bok choi

We are getting the kitchen warmed up, taking what time we have as we wrap up the season to build up an inventory of ferments. It has been a pleasure to have such a functional space to prepare our products.

An early morning view into the kitchen