Kitchen Day

Aside from eating the lunch and dinner I prepared, I was busy in the kitchen for eleven hours (11 am to 10 pm) and it was wonderful. I had a lot of accumulated CSA produce to use up, and I’d bought a lot at the last Farmers Market in town. And then there were eggs. The result of a day of peeling, slicing, chopping, frying, boiling, steaming, stirring, sterilizing and canning with Arvo Part’s Fratres (*) on repeat:

huge stack of crepes, had with homemade peach butter and yogurt.

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20 trays of apples in dehydrator

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most time consuming of all: 24 8oz jars of applesauce (my friend A and I bought 120 libs of apples, each, at a local orchard)

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vat of sauerkraut (white cabbage from CSA)

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large quart of colorful kimchi (all kinds of radishes and beets from CSA)

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for dinner: big omelet with eggs (our hens), kale (CSA) and garlic (friend’s), huge salad of steamed beets (CSA), slightly boiled sweet corn (Farmers’ Market), fried garlic and kale and yellow beans (CSA), with a glass of wine (not local).

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(*) Maybe Part’s haunting music was the reason why everyone stayed away?

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