From cutting board to pot

The vast majority of what we eat, we prepare ourselves. It’s healthy; nutritious; tasty; the way to control ingredients; and a very important skill/art to engage in.

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Dinner on the way. Clockwise from top: garlic; roast pork loin; potato; carrot; onion. Offstage and waiting to play their parts: salt and pepper; turkey stock; crushed tomatoes; Hatch green chilies;  ground cumin.

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It’s quite good.

I will return on Thursday.

Harvest

More of our gardens’ bounty. Butternut squash, sweet potatoes (and more to come!), and an experiment with corn. I think this is the only ear we got; we should do a little better next year once some trees are pruned which will allow more sunlight to reach the garden.

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