Time in the Kitchen

I spent the majority of my weekend doing foody things. I attended the farmers market (with Brantley) and picked up a ton of apples and tomatoes, plus some delicious shrimp. When we got home, the real work began!

ACV

I started two batches of kombucha this week, which I finished on Sunday. One was a blueberry ginger mint, and the other a raspberry mango. Both are delicious and very bubbly.

Kombucha

I also made a batch of apple butter, and am turning the skins & cores into some homemade apple cider vinegar. My nifty tool that I use for peeling/coring apples is pictured below. It was a gift from a family member, and I absolutely love it.

I also baked 4 loaves of dutch oven bread. Loaves were regular whole wheat, chocolate chip, parmesean garlic chive, and sweet potato. Three are in the freezer for later, however I’ve been devouring the chocolate chip bread, it’s my favorite toasted slightly with some fresh butter.

I also started (but have yet to finish) a large batch of tomato sauce. The house has smelled amazing all weekend.

I was able to do 2 batches of soap, epsom salt eucalyptus goat’s milk, and peppermint cocoa butter. Both are curing as we speak.

Soap

Justus is away for work, so I’ll be trying to accomplish more homestead-y type things before he returns. We had our first litter of rabbits born this morning, 3 from Dallan x Queenie, a good start to the 2018-2019 breeding season.

Raspberry mango kombucha

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