It's Growing!Last night, I enjoyed a dinner that was primarily provided by my garden at Flint Hill, and the animal products from the same acreage. Now THAT'S local! The only additions I made were a frozen crust (I don't have time to make my own right now), a handful of chopped ham, 2 carrots, pepper and salt. I also added a handful of chopped scapes that I picked up at a farmstand on Monday.
Baby RutabagaMy garden provided kohlrabi, rutabagas, spinach and lettuce. What I made were two spinach, scape and ham quiches with a mixture of goat and cow cheese, 4 farm-fresh eggs and seasonings. I also made a kohlrabi and baby rutabaga bake with two carrots and scapes; this took up the last of the custard I had leftover from the quiche. I'll most likely freeze it, unless we eat it for dinner tonight. Salad on the side.