Make thick rich Ukrainian fresh sour cream the easy way: preheat oven to 110F degrees, place yoghurt and milk in saucepan, when probe thermometer shows 110F degrees, add lemon juice, stir, ferment 4 hours, done when it separates out in sour cream, called smetana, and wey. Pour off the wey and freeze to cook with.

Core and slice a pound of sweet honeycrisp apples. Use the peels as well, they are very sweet. Save the cores in freezer to make apple cider. Put slices in pan with lid. Add water and lemon juice to prevent browning. Cinnamon stick on top, boil at low flame till water has evaporated, about 20 minutes. Remove cinnamon stick, save, mash applesauce till smooth. Freeze leftover portion in heavy ziplock freezer bag, air pressed out.

Cold smoke the salmon filet. If fresh, freeze overnight to kill any bad bacteria, then thaw. Wash and dry, rub with olive oil, lemon juice, sprinkle with sugar, salt and herbs. Burn grill at a low 185F degrees, which means the lid is handwarm; add salmon away from fire, start smoke, smoke an hour till dark pink. Done. To preserve, smoke leftover salmon till dark brown.

Make the potato latkes: mince chunked potato, pour off the liquid, set aside. Mince chunked shallot, pour off liquid, set aside. Pulse egg, potato flour, flaked seasalt, pepper and baking powder, pulse with minced potato and shallot, drain in sieve.

Spray medium hot poffertjes pan with peanut oil, flat tablespoon of potato mix in each cavity. Bake 3 minutes, flip, crisp other side 2 minutes. Makes one serving, serve hot and then make next serving.

Put together a holiday platter with potato latkes, sour cream, apple sauce and salmon. Add all your pickles from your summer garden: artichoke, cauliflower, carrot, turnip, onion, daikon, cucumber, ginger, capers, black olives