Some thoughts on the passing of time, for people and for ferments

Just chopped kimchee ©HollyDavis. I spent the weekend chopping, scrunching and bottling vibrant, organically grown vegetables in preparation for fermenting kimchi (seen above), and various krauts and preserves for upcoming market sales and to give away at some of my...

Coq au vin recipe

Photo © Cloudy Rhodes A maturing free ranging cockerel offers deeper flavour and a coarser texture than a hen, it makes for a superb flavoursome meal. Cook in plenty of good stock for extra flavour and sound nutrition. The acidity of the wine also helps to soften the...