Daikon radish and greens pickles and farm eggs, with white sweet potatoes cubed and roasted in our home-rendered lard, along with homemade hot sauce (from our peppers) and a glass of water with a homegrown lemon slice.
We get the uncoated paper plates so we can compost them, and use them for the occasional meal when we don’t want to do dishes.
The white sweet potatoes roasted up deliciously crispy and taste like an amazing crunchy desert. It’s a unique flavor, different from the orange sweet potatoes.
Yesterday I started curing three slabs of bacon. In a week, I’ll pull them out and smoke them.
The more we can raise ourselves, the better. Breakfasts are almost completely harvested from our farm now.
You can have greener thumbs by this weekend!
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Homegrown lemons. In my childhood our parents took us to visit great grandma, who was recovering from a car accident and had to be kept quiet. (She also had to be kept out of the kitchen; the lady was a fabulous cook.) I was shooed out into the backyard to play and there I found Heaven: a beautiful lemon tree dominated the tiny space and it was in fruit. The perfume was simply out of this world.
Thanks for the memory.
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