Curiosity and Learning

Last week’s email started something I’m excited about. Kitchen Conversations will be a small thread woven through these emails as more conversations take place. They won’t appear every week, but they’ll pop up as the season unfolds and as I convince more chefs to share their tricks and tips.

Beyond being a creative outlet, Kitchen Conversations also served as a reminder that good food doesn’t happen in isolation. Techniques and recipes are passed from one person to another.

That idea was reinforced when I was chatting with Laura Parker, a fellow Full Diet member, about the elderflower cordial recipe from last week’s email. From that conversation fruited another recipe that I’ll include below.

This is exactly the type of exchange I hope to cultivate. I want this place to be rich with conversations centered around food. Because when it comes down to it, I’m just one gal cooking from this farm right alongside you. I don’t have all the recipes figured out. I’m learning, experimenting, succeeding sometimes, and failing other times.

Speaking of experimenting…

I’ve been making butter, y’all. A lot of butter.

Which reminds me of another little Kitchen Conversation tidbit to share with you. This is a simpler one, but just as impactful: compound butters.

Mel: That lavender butter you served was such a small detail that made everything feel intentional and special. It’s little touch that signals extras care, but takes very little time.

What are some of your favorite flavor combinations for compound butters—things people could easily try at home?

Adrien: One of my favorites is caramelized onion butter.

But honestly, one of the easiest and most effective approaches is to use whatever fresh herbs you have on hand. Chop them finely, add lemon zest and salt, and mix that into softened butter. It works on almost anything.

After our email exchange, I began building my own compound butters. And I’ve little touches like this one bring me joy. I’ve made garlic and chive, bacon and caramelized onion, and saffron and honey so far. Spreading the bacon one on toast…chef’s kiss. And serving the saffron and honey butter over oven roasted carrots. makes me feel like I’m the hostess with the mostest.