This Week In My Kitchen
Whenever I return from a trip it takes me a long time to get back to our kitchen rhythm. Especially considering all of the produce begging to be preserved.
But this room, truly the center of our home, is full of both to-do lists and nurturing. It is my office, in a way, and even after being gone for ten days it calls to me. Relentlessly with dirty dishes. Lovingly with homemade pie, made by my husband’s own two hands.
This week we…
- Reseasoned the cast iron skillet and smiled when I remember papa surprising me with it.
- Brought dirt, beets, and onions in from the garden.
- Made the first two quarts of fermented salsa.
- Placed the first homegrown tomato of the season on the counter top.
- Are debating what to do with the many pounds of apples picked from my father’s apple trees. Something tells me apple butter should be made for a certain little brother.
- Caught up on dishes by Friday, four days after returning home.
- Made lots of soup for headaches and sore throats.
- Made an oatmeal apple pie. Actually papa and the boys mostly made it. It was the best apple pie I’ve ever eaten.
- Came together over the last watermelon and the first winter squash of the season.
- Ran out of butter for the first time in years. Smiled, though, when I remembered the 8 pounds of pastured bacon in the freezer.
Looking forward to a restful Sabbath with a soup already in the crock pot.
Happy weekend, friends. How are you filling your kitchen?
A quick question, being new to fermentation…
How long does fermented salsa and other recipes (those found in Nurishing Tradition) last in the fridge? Appreciate your help!
Sui
Sui – That’s what I love about fermented foods – they last for months in the fridge or root cellar. We kept gallons of the stuff in our refrigerator from September through March or April when we ate it all up. I am literally cleaning out my refrigerator to make room for gallons of the stuff.
I wish you would post the procedure for making fermented salsa again. I know that the older viewers probably have seen this a lot, but I haven’t. Thanks
Faith – Great point! I will be making another batch tomorrow or Tuesday so I will take photos and post my recipe.
Shannon,
You have a real gift of communication. This may not make much sense but I just wanted to comment that, to me, your choice of pictures and accompanying words is packed with depth and substance that is amazing to me. This one little blog post read like a novel to me that was packed with tangible fatigue, love, emotion, gratitude, so many things. I appreciate your willingness to share those things week after week for our education and gleaning.
Susan
Susan – Your kind words are very much appreciated. Writing has always been the easiest way for me to communicate. Talking, on the other hand, has never gone well. The words socially awkward come to mind. Stewart says to add a wink, but I was actually serious ;).
Your comment was very kind. Thanks so much. And I am planning on writing you soon, really :).
Love the photography.
This week I blanched, skinned and diced tomatoes to freeze (no canning on an electric stove), made (burnt) beet chips, dehydrated and crumbled beet greens to put in marinara (can’t even taste it!) and made snickerdoodles (but froze half the batch for later). Yum.
Kait – Sounds like you had a busy (and yummy) week as well.
I like the way you said you “caught up” on the dishes. Ah, so I am not the only one who is perpetually trying to get them done. Thanks for the transparency.