A photo journal of our meals in Middle Tennessee which are either fresh and in season or preserved from our homestead (and a few neighboring farms). 90% local food- we do cheat sometimes!
Left over chicken made info enchilada casserole, with a fantastic seasonal salad !
Cherry tomatoes, salted, Sprinkled with dried dill, drizzled with a balsamic glaze.
Rainbow chard, beet stems, young onion sauté with herbal mix and red wine.
Garlic scape, asparagus, Brussel sprout, buffalo stir fry.
Baked eggplant parm with some ox heart tomatoes we found and fresh basil!
2 cups rice, 4 cups water, I cup pesto, sliced onion, garlic, squash and tomatoes. Add a whole chicken (or pieces with bone in). Bake @350 for 1.5 hours covered or until done.
Boiled green beans, roasted summer squash, bake fried potatoes, sautéed garden veggies, salad.... No room for meat today...
Fresh tomato salad: topped with salt, queso Fresca, basil. Let stand for 45 mins at room temperature before eating!
Smoked sausage with new coleslaw recipe (includes grated sweet potato), sautéed of green beans, squash, new garlic, green onions, kale, carrot
Venison burger, broccoli steamed with butter, peas simmered in half and half, roasted baby potatoes
Roared turkey stuffed with elephant Garlic and sour cherries, mashed and gravy, sweet potatoes, spring salad ... Chased with fresh wild raspberries and blackberries
Venison burger on sourdough, seasonal salad with pickled beets, sautéed potatoes and cue ball squash with elderflower.
Shrimp, garlic, green onion, chard stir fry in our new wok!