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This is our small but cozy kitchen, one wing of it anyway, and I have been enjoying spending more and more time here. Just to the right of this photo is the front door and if you walk in you’re bound to almost always see dirty dishes, fresh eggs, and an industrial-sized dish drainer. Because that’s how we roll.

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Also plentiful these days are helpers. Someone’s always willing to lend a hand at pounding kraut, they’re happy to bring in firewood, and their daily table and floor chores sure help their mama out. And when the little lady isn’t making a bigger mess than we started with, she’s coming and going with plates and jars and carrying in eggs with me from the coop.

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An afternoon spent fermenting various things is well worth the extra dishes. A couple of gallons of ferments make for some quick meals when enzymes and probiotics are scooped right from the jar.

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Fermented cranberry-sweet potato relish anyone? Next time maybe I’ll remember to put it away before it turns to sweet potato hooch.

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And am I the only one loving soup season? Fresh chopped vegetables and a bit of protein covered in water or broth all go straight in the pot and dinner is served, right?

How are you spending those moments in the kitchen these days?

 

7 Responses to From the Kitchen

  1. Cindy says:

    Your ferments look lovely! I think you’ve inspired me to get a crock of kraut going. Soup — yes! I’m loving soup, especially very simple bean soups. And I’ve been baking so much more. Fall in the midwest is all about keeping the kitchen warm and producing lots of simple food to share with friends. :)

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  2. Corinne says:

    I really enjoy your posts. Thanks for taking the time to share. I too think that your ferments look amazing! Do you have a recipe book you use for fermenting ideas? I could use some inspiration in this area.
    Soup is wonderful any time of year, in my opinion. :)

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  3. Kelly says:

    I need to start fermenting things! We are making a lot of soup too. It’s like the ultimate simple comfort food and is so hard to mess up!

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  4. Glenda says:

    We are eating a lot of stew lately. As soon as this week’s company has gone home I intend to start some ferments too. Very inspired by your ‘Simple Food for Winter’ book! Really enjoying it. We have been forced to change our eating habits around here too. No wheat products and very little dairy…which may stop altogether too. We’re also making lots of bone broth and pressure canning it. So far this year we’ve done deer bones and bear bones. More to come as our butcher friend brings us lots of bones and we have them in the freezer waiting in line! Blessings!

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  5. Jessica says:

    Got a 3 gallon crock of sauerkraut fermenting right now. Should be done in a few days, then we’ll go pick up some more cabbage and start over!

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  6. Oh, your ferments are so pretty! One thing I love about the cold weather is that the woodstove is going and I can cook and cook and cook! Lianna is learning to make a wonderful stew. I’ve been wrapped up in preserving venison – mostly dried and cured – but am also making time for homemade bread and other goodies.

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    Shannon Reply:

    Judy – I agree. It’s definitely cooking and baking season around here.

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