We had good intentions of growing hardy vegetables and greens throughout the winter, but the wet season and untimely cold snap at Thanksgiving conspired against us – well, maybe some good old-fashioned procrastination also contributed. There really isn’t anything growing, per se. But at least there’s a few left over carrots and leeks, and a good amount of rutabagas hibernating in place. Fortunately, we did store a few things during the summer months, so we are still able to put together quite a respectable meal. Here’s what we had recently:
- Ozette potatoes, fried with garlic and rosemary
- Sauerkraut
- Green salad (the only store-bought component) with slivered Oca
It was darn tasty.
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