Finally, one day before the chickens turn 26 weeks old, we have our first egg.
I've spent some time reading Sandor Katz's Art of Fermentation. It makes me wish it was the beginning of the growing season instead of heading into the winter. I've been wanting to try some vegetable ferments beyond the kimchi experiments, but couldn't figure out exactly where I would do put some of this stuff. Our not quite 1300 square foot home is not equipped with what my grandparents referred to as "cold cupboards", closets on the north side of the house that were unheated and used to store food. We do not have a basement, but as the weekend projects have reminded me, we do have a crawl space. We have been removing insulation that was installed with the paper outward-trapping moisture-and either flipping it or replacing it, depending on its condition--a horrible, nasty job requiring tyvek suits, goggles, face masks, gloves,lots and lots of crawling on the ground and lots and lots of time. The area of the crawl space nearest the hatch opening is high enough to sit up in (for me, but not my husband) and could be a reasonable storage spot for some kimchi, sauerkraut, kosher dills or who knows! I could always dig a bit of a pit to help insulate against temperature changes--but first the fiberglass insulation under the floor boards.
I have to be more careful with the bread ferments, the sour dough bread, pancakes, appams, etc., because of the 1500 calorie issue. The breads (sigh) add up quickly. I did try sour dough pancakes this weekend, they weren't sour tasting because I added baking soda shortly before cooking them. I fancied them up with apples and cinnamon inside, and a bit of my apple butter on top. They came out pretty well, but I'm going to tweak the recipe a little.