I'm looking to make a dietary shift to more bone broths.
I'm feeling the need to diversify and experiment again. Figures -- less stress at work means more opportunity for cooking. LOL
SO, i'm thinking of expanding my fermentation as well as my bone-broth and soup-making. Then, focusing on utilizing less meat overall. Not because meat is bad, but because meat is expensive. LOL
Right now, we do fish twice a week, chicken 3 times, and then venison or beef otherwise. We occasionally have bacon/sausage (usually the sausage is "other meat" and not pork). We, so far, only make chicken stock.
I'd like to make fish stock (for iodine and also other good stuff) and of course beef and venison stocks as well.
I love to make soup with in-season veggies, so I'd love to get back into doing that for our dinners. It makes such a nice dinner! Serve that with some fermented veg and a nice raw seasonal salad of some kind, and YUM! Just sticking with the seasonal.
I love doing the seasonal foods, and it's been very cool -- this year the yield in NZ has been decent and diverse. As they say: "sweet as."