Friday, June 30, 2017

Farm to Table

Enjoying a nearly 100% farm-raised meal: BBQ chicken (yard bird and canned BBQ sauce), cucumbers in a goat-yogurt-dill sauce, sautéed new potatoes and last fall's sweet potatoes with home-made ketchup, fried summer squash, and sautéed mixed veggies.  Only the salt, flour, and beer for the squash batter were store-bought.

Come to our August workshop to learn more about food preservation hands-on!


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