Sunday, September 12, 2010
Sunday, 6:23 a.m.
Sunday, 6:23 a.m., I've got loafed dough rising (cornmeal-whole wheat levain, splash of maple syrup to help the starter); trout brining (two small Kinnickinnic browns, will smoke at Bide-A-Wee); pork shoulder to break down (cutlets for the grill, a chunk to dry rub and smoke, the rest to grind).
On the counters: tomatoes, chilies, dried black trumpets, patty pans, wild hazelnuts in the husk, cantaloupe, buttercup and butternut squash, fingerling poatoes, onions, garlic, sweet corn, shallots, apples--did I mention tomatoes?
Just a typical day in the September kitchen. It's all here, an astoundingly abundant time of year. What will it look like in a month?
Text and photo copyright 2010 by Brett Laidlaw