This afternoon I replenished my stock of microbiome mash. In the seven weeks since I made my first batch I had forgotten just how labor intensive the process is!
This time I used ​Brussels sprouts, yellow squash, zucchini, green beans, carrots, radishes, a golden beet, radicchio, little Japanese turnips, bok choy, kale, dandelion greens, and green onion.
Then we balanced out that healthy endeavor with a fondue dinner (followed by panettone and sparkling pumpkin cider) with dear friend Prashad as our special guest.
Ah, duality!
