No photos from our OLS week 2 menu due to the fact that our Internet at home is total crap currently. Also, I realized that the OLS challenge started on June 1 rather than June 1 being the first reporting date, so maybe we’ll just call last week’s meal a wash. Meal #2 menu:
Salt-cured ham from Cibola Farms (74 mi.), baked with herbs from our garden (O mi.) and a viognier from Rappahannock Cellars (67 mi.).
Beets from a farmers’ market vendor (<125 mi.), roasted with the viognier and herbs from our garden.
The ham was overcooked because I didn’t time things quite right, but both were delicious, and the ham bones are in the freezer waiting to enrich a soup later in the year.
Week 6: growing
- The beans are growing like wildfire.
- Lettuce looking a little down-trodden thanks to storms and 100 degree heat.
- One flower on the chili!
Week 6: eating
- froze 3 batches asparagus, 1 batch sliced zucchini
- bought beets, peas (in and out of the shell), zucchini, white cherries, cucumbers, sweet potatoes, garlic scapes, salad greens, and raisin-walnut bread
- also pork cutlets and buffalo burgers
- we’re eating more vegetables than I can recall ever regularly eating in my life
1 response so far ↓
1 Joyce // Jun 8, 2008 at 7:08 pm
I’ll post last week’s meal with your entry as a bonus meal.
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