Oh … and don’t forget the kombucha … on its second fermentation on the washing machine (which is not technically in the kitchen, but the laundry room is just next door).
And then, of course, there’s kefir in the fridge. And more yogurt. And more fermented veggies. And bone broth. And farm-fresh eggs. And home-made jams and jellies (which we get from a local food swap as we don’t have any fruit trees to speak of).
And a maple coconut milk ice cream that I made to help celebrate Abby’s birthday tonight firming up in the freezer. (Going to share that recipe tomorrow … it’s a favorite here in the Cottage!)