production
Culinary production and food preservation are essential to completing the quilt of a sustainable lifestyle and arguably the most enjoyable patch of that quilt. Properly utilizing the fruits of a productive bounty takes planning and dedicated work. Over the past 4 years I have been blessed with large amounts of backyard fresh produce. It has been my pleasure to cook and process a variety of treats from the ranch. I also provide on site slaughtering and butchering duties with pork, lamb, goat, chickens, and turkeys.
My philosophy is that the tastiest and most nutritious food is derived from the most biologically active soil and from freshness of the ingredients. When that quality is present, simplicity rules. When cooking, preserving, and processing I tend to stick to the basics, and let the ingredients speak for themselves.
My recent kitchen routines include making goat cheese, yogurt, kefir, bacon, ham, sausages, pate, sauerkraut, relishes, canned fruit, roasted tomato sauce, and classic dishes like ratatouille, chicken pot pie, and a variety of quiches, stews, and fruit pies.
My philosophy is that the tastiest and most nutritious food is derived from the most biologically active soil and from freshness of the ingredients. When that quality is present, simplicity rules. When cooking, preserving, and processing I tend to stick to the basics, and let the ingredients speak for themselves.
My recent kitchen routines include making goat cheese, yogurt, kefir, bacon, ham, sausages, pate, sauerkraut, relishes, canned fruit, roasted tomato sauce, and classic dishes like ratatouille, chicken pot pie, and a variety of quiches, stews, and fruit pies.
From 2006 - 2008, I oversaw the production of 3 vintages of wine. From the grapes that I planted and cultivated, I worked with winemaker Matt Smith and designed the labels and bottles myself. I completed a product that my client and I are proud of to this day, so much so that the client has since expanded the vineyard production.
