Eating very local is possible and enjoyable. We thought it might be inspiring and maybe informative to share photos of our meals occasionally. Here's a look at our table over the last week (maybe more). Not every meal is documented as many meals are leftovers and I don't think any breakfast shots got taken either. Confession - breakfast is probably our least local meal of the day. While we have a good rotation of breakfast items, many of them are based on wheat or oats, both of which we currently buy. We have raised wheat and harvested it so the goal of local organic wheat is hopefully around the corner. [As of 2018 we've been growing all our wheat for several years and oats not as long, but not yet enough oats to meet all our needs.] And we do enjoy a good share of corn mush or grits with our own bacon, goat cheese, and tomatoes for breakfast or our yogurt with fruit and nuts. Anyway, hope this all makes you hungry for some local food.
|It's funny to look back and see what I actually came up with for a meal! I'm (Melissa) pretty much the sole cook here though Nora is in training and Eric is king of waffles. Three times a day there are 6 of us to feed (plus a WWOOFer at times). I try to think ahead with some menu plans - at least having some meat thawed, but often I'm less than an hour away from a meal with NO idea what will go on the table. There are no boxes of instant mac and cheese in the kitchen. I remember this meal was a last minute idea. Leftover grits, some shitakes the slugs had eaten on -- what we call "farmer grade" -- and my own craving for spring peas (out of the freezer.) I often feel like a cook on the cooking challenge shows with the extra challenge of two little ones crying with hunger on my legs. Anyway, a white sauce from our milk with our onions and shitakes and frozen peas from this spring.|
|There's that venison paddy thing again! Trying to push off those leftovers. In any case, beans are usually a hit for the family. These are dried Oct. beans from our small harvest this year. Grits, beans and tomatoes. And goat cheese.|
|Nora's nick-name has long been Noodle so it's quite appropriate she's become the pasta maker. She is much more patient then I am. Here she's making spaghetti - our eggs, purchase wheat we ground in the mill.|
|Worn out from pasta making or fun on the farm. In any case, the pasta with tomato sauce or pesto went over quite well.|
|Even if you look at this picture up close I bet you'll never guess what Nora fried in the pan. Inspired by our friend from the Congo, the kids went on a grasshopper search, came home and fried them. And gulp, we all actually enjoyed them.|