Now that my little farm is settling into its natural rhythm, I needed a dedicated space to produce preserves, pickled vegetables, and dry herbs and produce.
Fortunately, there was a small shed on the property, so we decided to transform it into a fully functional food lab. We made sure it's easy to clean and hygienic, perfect for making jams and everything else.
It took us quite a while to complete all the necessary work, but at last, my food lab is ready! Over the past few weeks, I’ve already started making jams that will be perfect for winter desserts or to accompany cheese during aperitifs.
Although my fruit trees are not yet producing enough fruit to make jams, I'm lucky to be surrounded by farms that grow excellent produce. This allows me to start jam-making as soon as I find fruit that has reached the perfect level of ripeness for a delicious jam.
In a previous post, I shared the method I use for making jams. A few weeks ago, I made a jam with Santa Rosa plums, which are typical of California and known for their sweetness and stunning color. Then it was the figs’ turn, which were deliciously ripe and perfect for making a jam that pairs wonderfully with aged, savory cheeses.
Just a few days ago in my food lab, I decided to make giardiniera. This is a classic preparation from various regions of Italy, consisting of vegetables preserved in a sweet and tangy brine. It’s perfect for pairing with cured meats, cheeses, or as a side in certain dishes.
Producing the first products in my lab was incredibly satisfying. It's a comfortable, organized, and clean space where I can preserve the flavors and colors of summer at their best.
I also moved my dehydrator into the lab, which I use to make sun-dried tomatoes, herbal teas from my own herbs like chamomile, mallow, and lemon balm. I often use it to create dehydrated fruit as well, which makes a perfect garnish for my desserts.
Get ready to find new flavors and preparations in my dishes thanks to my new food lab! I can’t wait for you to taste my first productions!
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