Elderberries are ripening! These plants are pretty incredible. They grow quickly, they are packed with vitamin C, and we have them all over the farm. Earlier in the year, I offered you all elderflower, and the clusters we didn’t harvest have now gone on to become these beautiful little berries. We’d love to open them up for you all to u-pick! They are wonderful for making into jam or syrup. The berries are ready to harvest when they are deep purple to almost black, plump, and juicy-looking. And a little heads-up before you head out: elderberries must be cooked before being consumed.Please don’t snack on them straight off the plant!

We have an awesome relationship with Angelina’s Organic Skincare(AOS), made right here in Bend, OR, and we are so happy to extend 25% off their products to all of you. So rad. I use their line every day and it really saves my skin in this dry climate. Take a look at their website and let me know if you want me to order you anything!

I took a quick trip down to New Orleans this past weekend and I ate. Ate everywhere I went. And honestly, that’s just kind of how I travel. When people ask me how my travels have been, my first response is almost always food-centric.

Every time I come home, I’m inspired and want to cook up something I ate during my travels. And the first thing I come up against is climate-differentiated crops. There are just some things that don’t grow here. And this is where I want to share with you the concept of inspired, but not rigid cooking.

Because let me tell you, nothing is coming between me and a bowl of gumbo this week. I don’t care that gumbo traditionally has shrimp in it. I’m substituting chicken….or maybe salmon?

This is a skill—the ability to pivot, to look in your fridge or pantry and say, “no…but.” It’s a skill that’s honed. And it’s a skill that’s pivotal to success here at Rainshadow.

A few years ago, before we had our kimchi recipe dialed, our chef team was vexed because how can you actually make an authentic kimchi without a few essential ingredients? And the answer is, you can’t. Authenticity is reserved for that region. Instead, I use the term “inspired by,” and that frees me. I can try new things.

And yes, as you all know, I have fails in my kitchen. But other times, I have deep wins.

So, this week I challenge you to be inspired by your recipe, but not to go out of your way to procure one singular ingredient. If you’re 95% of the way there, find something you can substitute and give it a full send.

Let me know how it goes.