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.