We’ve been having some COOOOLD weather around here. A solid week with nights around 10 degrees is pretty unusual, and to be honest, we’re getting a little tired of breaking ice and hauling water for the animals every morning.
That said, it is gorgeous to look at.
We even got a little snow, just in case the poor frozen garden wasn’t cold enough already.
Just in time, Megan got an attachment to the iphone that lets her take macro shots… here’s a frozen clover from our lawn. Yup.. it’s cold, but pretty!
Last Thanksgiving, our first on the farm, we were thrilled to have so many things we’d raised or grown included as part of our meal. This year, though, we blew that humble beginning out of the water.
This year we had so many local things, I came up with a shape coded indicator for our menu board. The stars mean the primary ingredients came from the farm. That’s a lot of stars!
- Green Beans
- Brussels Sprouts
- Scarlet Runner Beans
- Pumpkin Pie
…technically we could have added carrots and onions to that list, but our stores were so low that I opted to save what we had for our own use this winter. Note to self: plant more carrots and onions next year.
Actually, neither of these handsome gentlemen in the foreground made it on anyone’s plate this year, as they’re both destined for breeding, not eating. Lucky! That black guy in the back right, fed our lovely neighbors down the road, as thanks for the emergency donation of some of their extra goat milk when we needed it this spring before our does started producing.
The finished product: an amazing, hyperlocal meal!