The Brussels sprouts were from the garden.
I’m making this again. Slightly altered. Hopefully I don’t burn it in the oven or something.
They’re kinda buggy, but slice em up and throw the good bits into the dehydrator for deliciousness.
Went over to the old house to do some yardwork and such, and picked some rhubarb (what I left is taller than what I transplanted). Also found some garlic growing where I must have missed it last year, so transplanted that too.
Home made kimchi. Someday I’m going to do home made corned beef, too.
On a brat, with sweet and spicy mustard.
Not very much, but the cabbage and chillies are mine.
Remember my fermenting chillies?
Inoculated with pickle juice from the old fashioned dills we made earlier this year.
The rest are out dying in the sun… too many to deal with at one time.