The Farmers' Table

Everything we ate last night — and this is pretty normal for us — we grew ourselves on our organic farm or wild harvested in our neighborhood, including even what the animals ate that provided the dairy and meat and eggs. We’re having tortillas made from grinding homemade hominy made from a local heirloom corn we’ve been stewarding (saving seed, etc.) for about 13 years, with a mix of different varieties of dried peas (similar to black-eyed peas), with canned pork (from a hog which we primarily fed surplus dairy from our cows, acorns, and pumpkins), with goat cheese (from goats raised year-round entirely from our farm/without any purchased feed and made with homemade/home-processed rennet and home-cultured cultures), with cilantro and onions fresh from the garden, roasted red peppers from the freezer (from last year’s garden), with fresh Swiss chard on the side, with all-grass-fed milk from our Jersey cow to drink, and for dessert, angel food cake made with a 200+ year old variety of heirloom wheat and eggs from our chickens (which we’re currently feeding the smaller kernels of wheat that our seed cleaner separates out, together with everything they can scavenge on free range) and honey from our bees, with fresh strawberries on the side.