I haven’t written about cooking in a bit, though we’ve been eating very well this winter on everything we preserved from the growing season. Here’s a photo tour of some nice meals we’ve been preparing from dominately on-farm items:
Polenta & bread
Fresh-ground dent corn cooked into polenta squares, topped with homemade ragu of tomatoes, dried basil, and ground goat meat. Side of fresh-baked bread with olive oil for dipping.
Leberkase sandwich & German preserves
I’m no food photographer, usually remember to grab the camera when things are already served and rapidly chilling. Still, we like to document meals, and the fact that so many interesting things can be made with our farm’s products and a few basic low-ingredient kitchen staples.