local yokel

We work to eat local. Fresh as much as possible, but in cold winter months that is tough to do.

At the end of the growing season, we take the final beans we missed and separate from pod, saving them as dry beans. Tomatoes are canned in August. A gift of bay leaves from a dear friend is kept. Beef butchered a while ago, then frozen, is used. Chicken carcass and feet get the pot going with a beautiful stock. Any other vegetables on hand jump in there too. Hot peppers too.

Cornmeal and flour from Yeehaw Farm. Eggs from our chickens.

All local, but not fresh. Some fresh, some frozen, some dry, some just hanging out in a cool spot waiting to be used. All good.

A no recipe stew is the result. Delicious