(We happened to have a bunch of jars of Homestead Chi, one of my favorite recipes from the vegetables chapter, left from the first turnip harvest so it seemed a good addition to the photo.)

I spent most of last week with the manuscript of Traditionally Fermented Foods. These are the final edits I get to put on it so I am feeling quite conflicted – relieved but also thinking I could add recipes, tips and corrections until I am no longer able to stand at a kitchen counter. This is everything I know… or could remember to write down… about fermentation wrapped up in 60,000+ words, ~80 original photos, and 224 pages. But I’m sure I forgot something, so I’ll probably share those extra tidbits right here on the blog.


So that is where I was last week. This week we’re expecting a bit of a cold snap so a bit of harvesting and preserving might be in order for those things we aren’t able to cover. And then there’s this…


Which isn’t exactly what our kitchen looks like this morning but pretty close. I think the main difference is that the bouncy seat is no longer there.

I’ll steep tea for a couple of gallons of kombucha, reboot the water kefir, and do some sourdough baking now that the manuscript is off of my desk. And maybe I’ll get to the bottom of the dish and laundry piles… but probably not.


One day last week, while sitting at the breakfast table, I made the mistake of mentioning harvesting some turnips.


Not long after, I spotted the four older children on their way out to the Chicken Field. So we gathered a couple of totes and I grabbed the camera and baby Joshie. Eventually Elijah was leading this little lady around by the hand trying to find the largest in the patch.


Pulling up root vegetables is probably one of their favorite garden chores.


Eventually we had a tote overflowing with greens and another half-filled with roots.


We stopped at about 25% of the patch since I knew that was all I would have time to process.


The turnips came into the kitchen along with some of the greens, the remainder going to the goats and chickens.


By the end of the next day we had several gallons of Homestead Chi (recipe in Traditionally Fermented Foods) made from turnips, green onions, and cilantro from the garden cut with grocery store cabbages. I also added some lacto-fermented Turnip Dill Pickles to the jar collection stinking up our counter tops.

We thank the Lord for the increase, the able bodies for harvesting, and the method of simple food preservation that has been such a blessing to our family in so many ways.