Cooking up Midcoast Maine's fall harvest in our restaurant!!!

The vegetables in the restaurant are at their peak!!  We have lots of fresh tomatoes still from Kyle's farm.  There are, of course, lots of zucchini for breads. We've been doing a sweet one, as well as a cheese jalapeno version with dinners.   The pattypan squash have been very popular with diners, and sautee up very nicely with a lil garlic!  We got some fresh black radishes just yesterday, and so far have just sliced them and added salt....Mmmm! We are trying our hand at some lacto-fermented veggies.  This is the old fashioned way of making pickles that doesn't use vinegar, but instead uses the same healthy bacteria in yogurt to make the veggies sour.  So far we have tried japanese sauerkraut with savoy cabbage, and pickled red carrots with onions!!  They are in the root cellar fermentinmg away, so we'll have to wait and see!!