Kitchen Alchemy

We’ve got some real alchemy going on in our kitchen right now. Homemade pickles–the old-fashioned fermented variety–with cucumbers from our farmers’ market.

We tried making our own homemade sauerkraut for the first time this spring and, although I was skeptical about the idea, I have really enjoyed it. It’s totally different from the heat-processed product available in stores. We’re very excited to see how the pickles turn out. Just a few more weeks. . .