Today I'm blending a ferment starter of rhubarb with some spruce tips that have been infusing in water a couple of days. It's an experiment inspired by Pascal Bauder to create some beverage flavors unique to my own backyard. I mean, heck, I've done these sorts of things in the past, but my conscious awareness is fully engaged now. And it delights me! And by the way, the spruce water alone is deliciously refreshing.
my Nardello Italian peppers, a favored heirloom pepper. In fact, these are the only peppers I'm growing this year.
So that's what been in the making, is in the making and what's yet to be made. Magic, all of it!