We’ve been bitten by the bug — actually, by many bugs (we work on a farm, remember?). The bug I’m talking about is this blog business. I read them — and, obviously, so do you. So, here we are. Keeping you informed and up-to-the-minute on all things wild and wonderful in the world of sustainable agriculture and incredibly good food.
The garden is gorgeous right now — if you like shades of green with bold splashes of purple. The lettuces are pert and the cabbages are voluptuous.
Dinner tonight was a simple and fabulous affair, as always. Fresh baby greens (picked by my own sweet hands), newly processed pork chops and perfectly cured sweet potatoes. All from our very own fields and pastures. I sauteed the greens with olive oil and onions, rubbed the chops with sage dried from this summer, seared them in my Dandy’s cast iron skillet and… read more