01/11/2026
spring is around the corner, but all kinds of tasty things are waiting to happen in the wintertime kitchen ❄️
early on in my farming adventure, I found it challenging to be inspired by winter cooking. but after many years of growing food, it feels almost luxurious to spend time in the kitchen👩🏻🌾
am I occasionally eating 3 + eggs each day? sure. I definitely lean into preserved items from the previous season, storage crops, and herbs & greens from the greenhouse 🥚🌱
but I also rely on cold-season farmer’s market goods, pantry items (tinned fish enthusiast here), and finding much inspiration on the cookbook shelf 📚
there’s a lot of enjoyment to be found in the dormant season kitchen. then, before you know it, it’s spring ☀️
pictured here:
• one of many versions of soft-cooked eggs with rice—this one with a slap of anchovy butter, pickled shallot, and plenty of fresh parsley
• my take on jammy egg salad () w greenhouse arugula, made for a meeting to plan our 2026 flower gardens
• even during these short days, the hens are earning their keep
• still utilizing our 2025 shallots, pairing them with what’s in the pantry & fridge
• pickled 2025 aji peppers, stuffed with herbed goat cheese for a holiday party
• one way to preserve the baby ginger crop—delightful candied ginger
• some of the 2025 turmeric bounty turned into this 🤩 lemon turmeric cake, made by workshare friend JC (recipe is another treasure)
• I’m loving the sweet flavor that our fall onions add to almost any dish
• pantry glory = jars & jars of jams, salsas, pickles, compotes…plus tinned fish for days
• some bay leaf from the greenhouse adds to (outrageously easy) preserved lemon…a winter recipe staple
• behold, radicchio
• ‘shroomies
• Paprika 🐱 (and the greens) love a sunny afternoon in the greenhouse
