This week is a transition week here at the farm as we move into the very beginnings of summer's bounty.This meal features pesto-chevre fettuccine (no the pasta's still not mine—I'm lame, I know) with pesto from the freezer, but sprinkled with the season's very first fresh basil trimmings. Yummm!
The chevre in both the pasta and the salad is homemade with our own milk. The grilled pork tenderloin is from one of our Tamworths, and the salad combines our salad greens, mini bulb onions, and hardboiled eggs from our hens, topped with a homemade balsamic vinaigrette. The bread is a homemade flat bread topped with garlic and olive oil.
Zero mile but for: garlic (coming soon though!), bulk pine nuts, flour, pasta, and vinaigrette ingredients.
Oh, and ummmm.... I'm almost embarrassed to admit this, but yes, that is my plate full of all that food featured in all these photos, not my husband's or some other reasonably large individual's. And sometimes it's so tasty I even have seconds. Hey, growing all that food works up a serious appetite!
3 comments:
That meal looks wonderful! Thank you for sharing it!
And there is absolutely no reason to apologize for your portion size. Remember, your body needs more fuel because you are working a farm, not to mention being a mom of three! :)
My mouth actually watered over this one! Isn't it great when it all comes together?
Thanks for sharing.
looks like lots of veggies on that plate - I eat huge piles of them and am hungry 3 hours later.
farmers market today was SUCH a treat - eggplants, outdoor grown tomatoes, basil - yep, summer is finally here!
Post a Comment