I'd like regular ancestral cooking emails!
Lunch from above.
Kale topped with goat stew. Alongside there’s sourdough 100% whole grain barley (which was homeground) topped with home-rendered lard.
In the little cups are sauerkraut and fermented garlic. The glasses and bottle are hosting home-fermented local strawberry wine.
Thank you to all my local suppliers:
@radiciumane (kale and strawberries)
@valledelsasso (pig fat)
@valdisieveintransizione market (all the other veg)
All everything you see (aside the Italian but not Tuscan barley) is from less than a few miles away and was brought to our house with leg-power!