What a wonderful time we are having in the kitchen with our friend Cody this week. It’s been an ongoing culinary adventure and always very collaborative in nature. Last week, Cody made buckwheat soba noodles from scratch. We enjoyed them in a Japanese-style broth that included kombu, bonito, chickpea miso and chicken. The fixings were simple: freshly picked kale from the farm, nori, carrot, pork belly and braised chicken. 

Credit to Cody for raising the caliber of the photography for the blog.