Investigated the sunchoke patch late this afternoon. These are amazing french fried! And raw with some nice salt. And after they're "french fried" (= sliced thin & sauteed in butter in my kitchen) they're really good in a grilled cheese sammich!
Made my first batch of beef stock from some of the bones of the 1/4 dexter in our freezer. Used some of the broth to make french onion soup (to use up some of our storage onions). Along with a fresh winter greens salad, what deliciousness!
One of my favourite meals: Spanish-ish fish.
I don't eat fish often, and I'm pretty picky about it when I do.
Swapped a mackerel for some garden advice (as you do).
I love it, and it's unpopular, so it's relatively plentiful . And bonus, no scales!
Mackerel, pan-fried with pre-cooked potatoes, smoked paprika, red onion, beans and garlic.
With a salad of with olives, tomato, parsley lemon juice and great olive oil.
I got home late; I love my chest freezer!
Falafel from last season's fava beans, fried up from frozen in the cast iron pan; defrosted pesto 'ice-cube', my friend's awesome fermented chilli sauce and a hard-boiled banty egg.
Badass. I didn't know there was such a thread. A few things here got my mouth a watering. Those sausages directly north of this post have me craving meat major. I'm just finishing up a coconut clam curry soup. Mostly non local ingredients :/ but the variety in diet is nice.
Tiny slice of butter in the bottom of a pot. Prep Shallots into pot. Add 2 Cups chicken broth and 1 cup coconut milk. 6-8 oz diced clams. Bring to simmer and add 1.5 Tbs curry powder. Slowly stir in one duck egg. Add rice noddles. Simmer several minutes and enjoy.
I've got a slightly ridiculous amount of fermented things ready to go after going a bit overboard,
as you can see in this fermenting thread I'm also having a harvest season 'dung out' and discovered a variety of aging preserving efforts...
Tonight I had my old standby 'Mexican-ish': rice with a fried egg, cheese, newly fermented salsa (yum!)
Whole fermented chillies from last year (theykeep forever), coriander, basil and chipotle chillies.
Oh, and tomatillo lime sauce from last year, which to my surprise is actually really tasty.
I've been obsessed with chipotles for decades, and while I like making stuff or buying local,
I got a cheap, enormous tin made in Mexico, with no freaky ingredients, and now my freezer's full of chipotle 'baggies'