Homegrown to Ocean to Plate
Dedicating time to growing, preparing and preserving all your own fruit, herbs and spices to last a whole year takes dedication and plenty of time, but it’s so satisfying in the end. Spices like chillies are easy to grow but to grow enough to make dried chillies and make your own gochugaru (korean chilli powder) takes a lot of chilli plants and plenty of hanging space to dry them. Though it is available to purchase in dedicated asian grocers, it is difficult to get to purchase when we live in a rural region, especially in current times when travel isn’t available.
Enjoying those spices with your home grown and locally harvested food is the best part, the quick ability to duck out and catch some squid locally then pick lemons, coriander, lemongrass etc from the garden makes it all worth it.
|Camera:||Nikon Z7 II|
|Lens:||NIKKOR PC-E Micro Nikkor 85mm f2.8D with FTZ adapter.|
|Notes:||Trigger: Godox XPro N AND NIKON WR-10|
|Lighting||Godox AD600 Pro with P120H, Godox AD300 PRO with AD-R14|