food talk

There's a lot going on in our kitchen these days. It's mostly Y's happenings but inspired by him I finally started making bread - my plan since ages. I made one bread root with local organic rye flour and I was given a "french countryside bread" root. So we have these 2 bread roots living here (they need to be fed a couple of times a week). Then there are about 5 variations of sauerkraut. We're reading "Wild fermentation" by Sandor Ellix Katz. A great book even if you don't plan to ferment anything! I had forgotten the french word "choucroute", such a lovely word. Then there is a kombucha. I hardly dare look at it and I'm not so taken with the taste though. And he's making tofu regularly know. And occasionally goat cheese (when we get goat milk). Y took photos for the new website of our friends, they're offering a big organic food package (they cultivate oats, wheat, rye, broad beans) that should last for half a year. So we have all those beans, flakes, flours, grains to work with. It feels really good to be active with what we eat. I'm just a free passenger with all this though, Y is the one with all these projects. Home dad.
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Keittiö on muuttunut erittäin aktiiviseksi täällä. Siellä tehdään Y:n toimesta tofua, vuohenjuustoa, ainakin 5 erilaista hapankaalia, ruokitaan kombuchaa ja kahta leipäjuurta. Minä huolehdin vain leipähommasta - Y:n esimerkin innoittamana aloin vihdoin harjoitella leipäjuuren tekoa. Meillä on lainassa mahtava kirja, tuo "Wild fermentation". Meillä on myös Luomuruokapaketti.