Check it out:
Ribs from Spragg's meat shop. http://www.spraggsmeatshop.com They raise pastured pork near Rosemary and butcher it themselves to their own exacting standards. Cut them apart and barbeque - brush with just a hint of your favourite sauce - not too much- they taste too good to cover up.
Then there were fresh potatoes from Mr. Hiebert. Do you know that they are dug fresh every Thursday or Friday for Saturday's market? Next we shelled some peas from Michelle's Market Garden in Brooks. Boiled the potatoes in some lightly salted water until just tender then added the peas for 1 minute. Drained off the water and added in the thick cream with dill and garlic from Ukrainian Fine Foods.
For salad some thinly sliced mini-cucumbers from Kel-lee's greenhouse and some radishes from Jake of Green Acres Colony just soaking in a 50/50 solution of vinegar and water with some salt and pepper.
Water from our spring to drink and we toasted as we do each night,
"To the cooks, and the growers, and the food!"
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