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October 20, 2019
Our garden’s Swiss chard is much better than anything store-bought, which should be no surprise. With the beet greens, some bacon fat, some garlic and chili pepper, the sautéed greens were delightful last night. And there was enough left over to use in a very yummy frittata for breakfast this morning (and lunch tomorrow!). It is interesting to think of having our own chickens but I know that's not going to happen. Not in this location. Maybe never. But it would be nice to find someone local who grows organic eggs around here at less than seven dollars a dozen.