The Lost Kitchen Season 1 Episode 6 Come to Fruition

The Lost Kitchen follows Erin French, who started a restaurant in a converted barn in her hometown of Freedom, Maine. With a staff comprised of family and friends, Erin creates a menu based on locally sourced ingredients that reflect the changing seasons of Maine. In episode 6, titled "Come to Fruition," Erin and her team are in the midst of summer harvest season, which means it's time to preserve as much as possible to get through the winter months.

Erin starts the day by heading out to a nearby farm to pick strawberries with her son. She explains that she wants to incorporate them into the restaurant's dessert menu, but since Maine's strawberry season is so short, they'll need to be preserved in some way for later use. Back at the restaurant, Erin and her team start by making a large batch of strawberry jam, which is a technique they've used for years. However, this year, they're trying something new: dehydration.

Erin's husband, Aaron, has built a small dehydrator, and they're using it to make dried strawberries that can be used to top desserts or even used in savory dishes, like salads. Erin explains that she's always looking for ways to be more sustainable, and by preserving the strawberries in this way, they'll be able to make use of them all year long.

While the strawberries are being processed, Erin's team is also working on other preservation methods. Some of the vegetables they've sourced from local farmers are pickled, while others are being roasted and then frozen for use later in the year. Erin is proud of the fact that they're able to use so much of what they source, as it means they're creating less waste, but also supporting their local community of farmers.

Later in the day, Erin's sister, Sarah, who is the restaurant's pastry chef, starts experimenting with the dried strawberries. She's created a dish that uses them as a base for a strawberry sorbet, and Erin is impressed with the creativity and ingenuity in her sister's approach. The dish looks beautiful and tastes even better. It's clear that Erin and her team are always pushing themselves to come up with new ideas and ways to use the ingredients they have on hand.

As the day winds down, Erin takes a moment to reflect on the importance of this work. She knows that supporting small farmers and preserving their harvests is crucial for the health of the local economy and the environment. She's proud to be a part of that effort, and she knows that her customers appreciate it too. The Lost Kitchen isn't just a restaurant – it's a celebration of Maine's bounty, and a testament to the power of community and sustainability.

Overall, episode 6 of The Lost Kitchen is a beautiful ode to the joys of summer harvest season and the importance of preserving it for the future. Erin and her team's commitment to sustainability and supporting local farmers is inspiring, and their creativity in using every part of the ingredients they source is truly impressive. This episode is a must-watch for anyone who loves food, community, and the beauty of Maine's changing seasons.