After 12 days of visiting my family in Austin, Texas where the temperature stayed above 102 degrees the entire time, and most days the index was a mere 110 degrees…Lady Jayne is back and ready to pick up the show again! I have many great items and ideas coming up this month
This coming weekend I will post production on my newest kimchi - Green bean and Borage, as well as post some tasting notes on the No 4 Sauce that has been aging in a Rye barrel and production on some more Kumquat Wine for Fatty Crab West Village.
my “Aunt Ida’s” Green Beans
my straggly Borage
In the immediate (like, as in tomorrow) I will pull more Rhubarb Kimchi from fermenting tanks and jar them up to be sent to Fatty ‘Cue Brooklyn and Fatty ‘Cue Manhattan (to be featured on their opening menu).
I also filtered some Rhubarb vinegar last night…whew…I try and not waste any time
rhubarb vinegar - before being filtered
Stay Tuned this weekend for more deliciousness from Lady Jayne!