My kitchen is busy as ever, even though the harvest season is well behind us. The holidays are coming, so I’ve been stocking my baking supplies throughout the last month, gathering ingredients for our favorite fall and winter goodies.
We have been blessed by the local produce drops and have been working through preserving as much as we can. I also discovered the first shipment of fresh cranberries at Aldi last week, so naturally I bought 24 bags of them for making quarts of my favorite drink — cranberry juice.
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When you walk into our kitchen, it’s like walking into a tornado zone, usually. We are foodies who like to use a lot of dishes, and even with our expansive countertop, it always seems to be full. In the corner is my egg rack, which my hens have been keeping full lately to the point where I have water-glassed more eggs for winter. And I usually have at least one or two ferments going on the counter, so I’m currently refreshing my ginger bug and starting a new recipe for pineapple tepache.
The coffee bar is a must and it sits in the middle of the counter, close enough to the sink for water refills and right below all the cupboards with the filters, coffee beans an...