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) @aziendaagricolapodereruggeri (goat) @spaccio_bio_molinorosso (barley) @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!