We once spent a week on a tiny Indonesian island just 2 miles around.

There aren’t any cars or trucks in this magical place. Just donkeys, sandy paths, ocean views, and little thatched roof huts scattered about.

We love to travel with our taste buds and one of our favorite spots on this trip was down one of those sandy paths, tucked away near the heart of the island.

It was a modest set up – I remember there being nothing more than a small hut, a table, and a few plastic stools set up outside in the open air, off the kitchen.

There weren’t menus and we didn’t share a common language with the chef – an Indonesian woman cooking slowly with several kids under foot – which meant that we didn’t have a clue as to what might arrive on our plates.

We kept an open mind, eager to try it all. And we learned after the first bite, that the food coming out of that kitchen was special. It turns out the locals were hanging around here, rather than the other spots along the perimeter of the island, for good reason.

The flavors – roasted peanuts, spicy chili sauce, sprouted beans, and little cubes of fried tempeh (a fermented soy bean cake that originates from Indonesia) – lit up taste buds we didn’t even know we had. It was truly spectacular.

This week, we cooked a recipe we’ve been making ever since we took that trip 9 years ago. It’s tempeh, like what we had on our trip, but cooked with bone broth, rice, fresh herbs and a few of Andy’s carrots and onions all mixed together and baked in a bread pan.

Even though it’s decidedly not Indonesian in flavor, seeing a slice of tempeh frying on a layer of our shimmering pork lard this week immediately took me back.

And I remembered that during these stressful times, our kitchens can be the most magical escape taking us back to the moments in time that we wish we could experience once again. Or forward to places we’ve only dreamed of.

Where’s your kitchen taking you this week? If you want to go wherever we went, pick up some veggies, make some bone broth, and follow this recipe.

Your Farmers,
Jenney & Greg

PS – We’ll have lots of Organic Veggies and a limited supply of our pasture raised pork at the Farm Store this week. If you would like to place an order, download the 5 Easy Steps to ordering HERE. Be sure to note that the Farm Store hours have changed – we’re open Sundays 10am to noon and Thursdays 430 to 6pm.