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Peaches, chanterelles, and a whole lot of bubbling 🍑
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Hi Reader, Between the garden, the woods, and our local orchard, this has been one of those weeks where every surface in my house has something fermenting, canning, or cooling on it. Let's catch up. From My KitchenBubbling away on in The Fermentation Station. 🫙 I finally pulled my fermenting gear back out this week, and I forgot how much I love the whole process. It's equal parts science experiment and kitchen witchcraft. As far as veggie ferments go, I've got salsa, dill pickles, and garlic carrots all going right now. I've used these Mason jar fermenting lids for years, and they are so easy. It also comes with a little booklet that teaches you the basics of fermenting so you can get started straight away. Peach season has entered the chat. 🍑 We are fortunate to have a great peach orchard about 10 minutes from our house, and I always go up multiple times to pick each season. Half of this first batch went straight into my mouth (no regrets), and the other half was turned into fresh peach crisp—one to eat, two for the freezer. I'll head back to the orchard this week to get a BIG batch for preserving. On the docket: canning peach halves, peach jam (both the regular kind and my husband's fave—bourbon peach jam), and a 5-gallon batch of peach wine. Helllloooo chanterelles. 🍄 We've got a few spots in our woods that reliably produce chanterelles every year, and this week was the first big haul of the season. There's something so satisfying about walking out to a patch you've been checking on for weeks and finally finding it loaded with little bursts of golden goodness. I sautéed a big batch with some fresh garlic and piled them onto a homemade pizza (my whole wheat pizza dough is the prefect rustic, nutty complement to rich chanterelles). Dinner on repeat. 🌶️ With everything else going on, I've been leaning on my White Chicken Chili for an easy, no-fuss dinner that gets better every day it hangs out in the fridge. Everyone in my family will eat on it for days, and I even have a SUPER EASY version that is made in the Instant Pot. The easiest breakfast I know. 🍳 On the low-energy mornings, I've been making a microwave omelet. I know, it sounds terrible, but I cracked (ha!) the code on how to make eggs fluffy, rich, and tender in the microwave. It's exactly the kind of energy-aware cooking I write about over on Gentle Kitchen. That's what's been going on around here lately. Hope your week is treating you well. Talk soon. Join the Wholefully Community:Unsubscribe | Update your newsletter preferences Wholefully's Newsletter Schedule Wholefully® is a Registered Trademark of Back to Her Roots, LLC | PO Box 301, Borden, IN 47106 |
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