I spent a good three days in the garden last week, before the rains came, harvesting vegetables and broadcasting rye seed, our cover crop this year, on ground around existing plants and on the large patches of bare ground.
I have a fondness for all varieties of fermented food, from yogurt to tempeh, kimchee to sourkraut. I've made kraut in the past from our cabbages but this year I decided to step it up a notch and try lacto fermentation on several other vegetables.
I've been inspired by a couple of the popular books out there on the subject, Wild Fermentation and Nourishing Traditions and couldn't wait to try a few of their recipes. I wish we had a root cellar (maybe next year) as I now need to store them in a cool/cold place and our frig is stuffed with produce. I'm thinking of digging a hole and improvising a root cellar, need to research it.
I've been working on several creative things in the studio as well but everything is top secret right now so you'll just have to wait. later alligator.