Preparations

It’s almost time to start some cooking! Farmers Markets are going to be filling up soon! I’m hoping everyone that got a package of the nasturtium seeds got a chance to start them indoors. You really don’t have too. They can be planted directly outside. If you don’t like starting plants by seeds, go to a local nursery! Eeek that is what I will be doing. Since we first talked about the Lost Kitchen I finished up reading Erin French’s memoir “ Finding Freedom.” If you haven’t had a chance to read it. I suggest you do! I also read through the cookbook to try and kind of plan where I want to get some ingredients and where I can visit some farms! I am also prepping my own kitchen with the right pantry ingredients and simple kitchen tools that I don’t have or want to replace. I cook all the time but I want to start this journey fresh. I wanted to go over the suggested pantry ingredients and Erin’s “tools to live by”

Things to Have on hand in pantry & tools

Kosher Salt- This is your all purpose seasoning

Maldon Salt- delicate flaky sea salt that is perfect on a dish before serving for seasoning and texture.

Freshly ground pepper- Period-

Kalamata Olive Oil- This is used as Erin’s All purpose oil for searing to finishing. It has a softer, fruitier flavor than extra virgin olive oil so it adds to other ingredients instead of overpowering them. Ok guys this is olive oil from Greece! Seriously it makes a huge difference!

Unsalted Butter- You can control seasoning on your own if you use unsalted butter. She prefers a local butter or a European butter.

Seasoned Rice Vinegar

Shallots- they have a subtle flavor

A cast iron skillet- the heavy bottom gives a good sear

Fine mesh sieve- for soups, purees, sorbets, ice creams & custards

Fish spatula- She prefers a wood handled Swiss made one but anything you are comfortable with works!

Knives- they don’t have to be fancy. Sharp and comfortable

Pruning shears & handsaw- for foraging & gathering for creating arraignments !

A good apron!