Good farm food, early November

Meals we enjoyed (or expected to) enough to photograph. On-farm ingredients in italics.

Roasted vegetables (carrots, onions, potatoes, sweet potatoes, turnips, salt); fresh sauerkraut (cabbage, local apples, onions, salt, pepper, cider vinegar); cowpeas (cowpeas, greens, garlic, onion, spices)

Venison tacos: fresh tortillas (local wheat, baking powder, water, salt); fresh salsa (winter tomatoes, leeks, garlic, cilantro, hot pepper, spices, vinegar, water, salt); ground venison (fresh meat, leeks, paprika, garlic, salt); spiced beans (black beans, leeks, daikon radish, garlic, cilantro, spices, salt); fresh greens (various lettuces, arugula, mizuna, tat soi). Oh, my, were these especially tasty, especially with a friend/customer’s home-brewed beer.
Standard Chert Hollow house salad: mixed fresh greens (various lettuces, arugula, mizuna, tat soi, beet greens), toppings (chopped local apples, raisins, and walnuts), dressed with oil & vinegar. We can’t get enough of this, and are thrilled to still have lots of fresh greens in mid-November.

Now, here’s a fun one. Polenta (our fresh-ground corn, water, salt) topped with goat ‘n greens (shredded goat meat, green beans, mustard & collard greens, winter tomatoes, garlic, and spices). This polenta was very, very tasty, made from the same ground corn we were selling the fall. We need to have recipe cards for this next year; it was creamy, flavorful, and gone all too fast. Also very good heated with sorghum syrup or honey as a breakfast/dessert.

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