As the garden is dying off for the upcoming winter (or being eaten by wildlife), there’s still lots to do.
Elderflowers remain ready on the trees and I was given these beautiful rocoto chillies by someone at EcoFest. Into the pickle pot for them today.
In the cooking school – busy, busy, busy. Elderflower cordial being bottled off (into recycled spirits bottles – no need to sterilise these because of the residual alcohol smear in there). There’s also a bucket of sparkling elderflower fermenting nearby.
In the background, getting equipment together for the cheese making class here tomorrow.
Further back near the window – some of my slow cookers washed from last Saturday’s class and soon to be used again in an upcoming one.
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