Today I juiced some quinces and cooked them down into jelly, and I’m currently making fruit bread from the pomace. This is my first “early” savoy cabbage of the year; I had to throw away two in the summer because they were completely worm-eaten and full of holes. I’m so excited 🎉👏🏼 Then today, for the first time, I fermented kimchi. I’m curious to see if it turns out well and how it’ll taste. And my climbing zucchini is still growing and has 7 fruits that are about 10–15 cm in size. Should I harvest them already, or give them a chance to grow a little more? 🤔 The nights are already getting pretty cool.