Le Potager

We’re very slowly getting to the place where more than greens are regular parts of the daily grazing–where what I bring in from the garden is sufficiently varied in color and texture that I can make almost anything I can think of entirely from our own produce. With the new expansion, this should be even better next year, but for now we’re off to a good start.

This is what came in the other day:

And this is what it became, with the help of some superlatively flavorful stock made from a mixture of stewed chicken bones and raw t-bone steak bones and trimmings simmered for hours, then strained. I added the vegetables and a shake of Lebanese couscous:

The beets turned everything an appealing hue and the taste was a wonderful mix of super-fresh and deeply savory. The garden makes dinner such an easy pleasure. Once the expansion is finished, there will be more hot amateur farmer porn. Watch this space.

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Yours Truly



I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

Rage Against The Vitrine

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