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.