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Tuesday, August 14, 2018

August 14th and 17th

The Picking is Good!

This week I will open the PYO cherry tomatoes and tomatillos!  The tomato patch is like a hanging garden; a forest of green with orange and red jewels hanging from the limbs.  So thick and lush, you may just have to crawl on your hands and knees : )

The tomatillos are always a tangle of leaves and branches.  And of course the ripest fruit are those nearest the ground and buried in the center of the plant.  But these treasures are worth it; create a lovely verde sauce tonight!  The photo shows how to pick a ripe fruit.  Top: the fruit must fill the papery wrapper.  Bottom: the yellow ones are riper and a bit sweeter than the green.

We are BUSY BUSY with harvest!  A break in the green beans, has given us a bit of time to catch up.  It's mid August and my mind is starting to shift to storage crops like onions, garlic and yes even winter squash!  We pulled the garlic crop in yesterday and it looks fabulous.  The summer shares will get a taste of these beauties soon! 

A reprieve in the heat is making this week much more bearable.  And with all we need to accomplish it is much appreciated.  The wonder of the little seeds we started 3-5 months ago makes me pause every year.  The bounty that comes from something so small is a blessing not to miss.  My workshares get a taste of how challenging it is to tend to and harvest something as common as a cucumber.  To many people food is something that just appears on the grocery store shelf or on your plate at a restaurant; fast and easy, accessible and constant.  There is a lot of food waste in our society, culling out the imperfect or tossing because it's marked past due.  Each vegetable you take here at Little Ridge Farm was hand grown with careful thought; a contentiousness of the environment, and the flavor it will bring to the consumer.  Many of you revel in the fact that near 100% of your meals are made with Little Ridge Farm produce and I love that.  A sense of closeness, a sense of real food.  We love growing it, we're glad you love eating it! 

This Week's bounty: kale, pac choi, leeks, zucchini, summer squash, cukes, eggplant, potato, tomato, herbs and melon!

Tuesday, August 7, 2018

August 7tha nd 10th

Fine Farm Moments

Already looking forward to 2019, we planted 1000 new strawberry plants this past month!  They are looking fine and loving the rain. 

Sea of cucumbers, melons and winter squash.  It's hard to imagine but we penetrate this vast tangle of vines 3 times a week to harvest cucumbers.  Soon it will be a daily task as the melons are ripening fast in this heat.  I'll admit every time I set my eyes on the patch, it looks daunting.  But then I settle into the task of swimming through the tangles, shifting leaves about searching for cucumbers that I know will delight the palate.  There are loads of yellow flowers and tiny fruit still to come and the sound of bees working hard at collecting their pollen make it seem like I'm working with a 1000 others.  

I don't know if you realize that cucumbers have spines on them; the fruit and the vines.  And if you have not noticed, it's been really, really hot outside : )   A HUGE HUGE HUGE shout of  THANKS to my amazing crew (work shares and paid employees) who have lugged cucumbers, picked beans and harvested/weeded/transplanted in conditions that are not as romantic as one may dream of when thinking of farming.  YOU ARE THE BEST!!!

Simple ingredients make an amzing burst of flavor. Grated carrot, beet, kohl rabi with parsley, dill garlic and horseradish.  Mmmmm now that's a salad!

Eating well here at Little Ridge Farm!!! Home made roast beef with fresh veggies!!!

This Week's Bounty: cabbage, chard, onion, beet, carrot, beans, zukes, summer squash, cukes, tomato, kohl rabi, hakurei, basil, parsley, cilantro.....

Tuesday, July 31, 2018

July 31st and Aug 3rd

Look Who's Here!

Seasonal eating can require some patience...but it totally pays off!! Cucumbers are back!  Although prickly and well hidden while harvesting, they are sweet and crunchy on your palate.  Monday was a treat in that I had lots of extra help, so picking 800lbs went by in a snap.

Greenbeans have matured too and will embellish any plate in a raw bean salad or lightly sauteed.
Although the beans hide just as well as the cukes, the plants are soft and I find harvesting them very relaxing.  

And then there are these beauties!  New Potatoes!  So creamy and delightful.  Super delicate to harvest as their skin is very thin, but fun unearthing such treasures. to finish harvest...enjoy!!

This Week's Bounty: lettuce, pac choi, fennel, zucchini, summer squash, new potato, green beans, sweet onions, dill and basil.

Monday, July 23, 2018

July 24th and 27th

Flavors of the Farm

Raspberries!  Have been wonderful this year!  What a joy to pick these luscious bites.  There are loads of fruit still ripening, but the season will pass before you know it, so be sure to come by and fill a container or two as soon as you can!  Come every few days so you have a fresh eating supply:) Raspberry vinaigrette, raspberry pie, raspberry jam, fresh eating, anything thing raspberry with dark chocolate.....

Shiitake Mushrooms!  I still marvel at the flavor of these beautiful buttons of fungus.  No matter what dish I put them in their flavor stands out and enhances every meal.  And did you know shiitakes offer good fiber, B vitamins and immune boosting support?!

Ok so I admit the farmer got dibs on the first ripe tomato.  To be honest, Zach ate it, which is fair since he does most of the cooking.  They are still teasing us, hanging green on the vine, but soon....

Pork belly with Asian style slaw.  What more can I say?

Zucchini noodles used as the base of the Asian slaw.  We have not been eating grain as of late and the "spiralizer" has been a great kitchen addition.  To be honest I am not a huge fan of zucchini (although I love summer squash) but zucchini noodles are a win for me.  I love the crunchy texture and pasta like feel.

We have also been loving sliced kohl rabi, sometimes dipped in hummus, other times just plain as a crunchy side.  If you haven't tried them you should!!!  They are amazing roasted, sauteed....crunchy and sweet!

This Week's Bounty: lettuce, cabbage, pac choi (i think), mini red onion, broccoli, baby carrot! beet, hakurei, snap peas, zukes, summer squash....the garden's are starting to explode!!!  Cucumbers are on their way...I direct seeded them rather than transplanting them, so they are a little later than my usual.  

Wednesday, July 18, 2018

July 17th and 20th

Summertime Fun

The little turkeys are finding their legs and running around the barn.  Unfortunately they are too little to be let outside yet (they slip through the fence and into danger), so instead I open up the barn door so they get plenty of light and fresh air and toss them clover and pea vines.  They LOVE it!!  They tug at the vines, grab a leaf and shake their heads like a dog would a toy.  All of my animals give me joy.  If I am in need of a pick me up, I just visit the turkeys or hose down the pigs, either event is guaranteed a smile. 

Bountiful heads of broccoli!  A lot of effort goes into planting broccoli.  It also takes up a lot of field space for several months (we just planted broccoli for late September harvest).  Plus you guys love it.  So I try and grow beautiful heads every time and space out my plantings so you may have broccoli several times in your share throughout the season.  The plants, when happy, are able to grow side shoots after I harvest the main head.  That is what the little baby "florets" are that you sometimes see at pick up.  They are more time consuming to harvest and of course do not weight as much, but it is nice when we can get more than one harvest off a planting, so we try and take advantage of that.  Plus it's a little less kitchen prep for you : )

PYO Flowers are full of color!!!  Hope you are enjoying them! You will also find basil and parsley in there.  Help yourself, don't be shy, it gives Zach great pleasure knowing you are harvesting them.

PYO Herb patch along the rock wall.  Fennel, sage, rosemary, thyme, lavender, marjoram, oregano.... 
You may also grab a handful of blueberries from those 3 bushes in the background as you pass!

Come see the farm close up this Sunday July 22nd.
First tour 11am, 2nd tour 1pm

bring a friend!

This Week's Bounty: lettuce, kale, chard, mini red onions, scallions, hakurei, summer squash, zuchinni, snap peas, broccoli, cilantro, parsley, garlic scapes

Monday, July 9, 2018

July 10th and 13th

Look What's Coming!

Our friend, Rick, brought a couple of bee hives over this spring and the inhabitants are responsible for pollinating your first of the season summer squash and zucchini!  The hives are right next to all of our "cucurbits" this year (cucumbers, melons, winter squash) so the bees will be in heaven for quite some time as these plants are just starting to flower.  I mean if I could work all day inside a flower... It's a bit of a dance harvesting, but we praise them all the while, a true symbiotic relationship.  

I know many of you probably still have not eaten your Chinese Cabbage (try it finely shredded on tacos or burritos, stir fry it, use it instead of rice...) but prepare yourself for glorious thin crispy peppery leaves.  I mean who can resist a gorgeous head of cabbage glistening with rain drops?  Speaking of rain, we are in desperate need of more, so put your dancing shoes on... 

And look who's looking good in the hoop house!  There are some fat green tomatoes in there.  It feels like they should ripen soon but for some reason it always seems to take FOREVER so don't get your hopes up too high that they'll be on your plate next week, but none the less they are looking gorgeous and growing so fast I am having a hard time keeping up with trellising them.

And I know I featured these guys last week, but they are so darn cute!! We have been moving them through luscious pea cover crop and they are just in heaven!  Although they have been "sweating like pigs" in this heat, they are still "happy as a pig in shi... mud".  Don't buy a "pig in a poke", know what you are buying and purchase your meat from Little Ridge Farm where the animals lead happy lives.

I mean, look at this buffet! (and the smiles on their faces!)

This Week's Bounty: lettuce, scallions, beets, shell peas/snap peas, hakurei turnip, kohl rabi, summer squash/zucchini(!), garlic scapes, green cabbage, basil snippets, parsley 

The Farmers' Table:
LRF Beef brisket 
Kraut Slaw -- try it, you''ll like it
Chard in everything, raw or cooked = yum

Tuesday, July 3, 2018

July 3rd and 6th

Happy 4th!  

The pigs are celebrating the 4th this year getting a little up close and personal and wallowing in mud.  The pigs are a bit manic this year, when I enter the pen they swarm me and literally "squeal like a pig".  My pigs are usually very social but for some reason the are extremely vocal this year.  They all want attention (as you can see) and one in particular loves to get petted so much he butts me in the leg like a dog would do and then when I pet him he flops to the ground and rolls over so I can get his belly!  They are stoked today because we just moved them into a beautiful patch of pea cover crop.

The Turkeys are Here!  Little baby turkeys arrived last week and they are best of buds already, keeping each other snugly warm.  (not that they need to in this heat!!)  Feel free to say hello to them up in the house barn.  And be sure to reserve yours now for October pick up!!

Pick Your Own Flowers are Open!  And they are gorgeous!  Do enjoy, but be sure not to cut too low.  Also, although the zinnias look ready, give them a bit more time and you will be amazed at how the flowers will turn into much larger puff balls!!!

We have had some pretty amazing meals lately.  Colorful stir fries and lots of veggie frittatas. Be sure to try some Shiitake Mushrooms too -- they compliment everything!!

Thank you to all who did a rain dance, we received almost 3" which was much needed!!  The plants have responded well.  Now if you could just dance this humidity away....

This Week's Bounty: lettuce, chard, kale, hakurei, kohl rabi, garlic scapes, dill, cilantro, scallions, chinese cabbage.

The Farmer's Table:
Chili--stew meat, bacon sausage with grated carrot and kale garnish
Stir Fry--Pac choi, radish, broccoli, pork and lacoto fermented turnip
Fritatta--Kale, pea, parsnip and spring onion

Sunday, June 24, 2018

June 26th and 29th

Summer Solstice

The longest days of the year are upon us.  We are greeted with a beautiful conjunction of the waxing gibbous moon and Jupiter, cool nights for sleeping and 0.52" of rain!!!  In the kitchen, we are finishing up the last of the storage roots, making way for new ones to come, and pairing them with fresh dill and summer greens.

In the fields, Simon inspects the chard and kale, making sure they are insect and rodent free.  His playful countenance keeps us in check during our long work days and farm filled focus.

Zach continues to create flavorful dishes using our farm's bounty.  Even simple cooked meals astound our taste buds, but he still likes to express his artfulness in using lots of spices and time ladened recipes.  He just came in from helping string drip tape in the fields and was "excited, the best part of his day" to come and cook a pork roast we have thawing in the fridge.  Me?  I am ready to relax in the hammock with a beer....oh but I guess I am still working too writing the next!

This Week's Bounty:  lettuce, scallions, beets w/greens, hakurei turnip w/greens, kale ...

Sunday, June 17, 2018

June 19th and 22nd

All in a Row

The piggies moved to greener pastures this weekend.  They were a bit timid at first to cross the "fence line" (which we had removed, but hey clearly remembered its electric bite).  But once they finally crossed, what fun they had!  These little critters bring me such joy with their individual personalities.  There is one this year, we call Pillow, who loves to be petted.  He just faints with joy, rolling over so I can pat his belly and then softly grunts with pleasure.  So cute.

Speaking of greener pastures....despite the hot and dry, most crops are bounding with beauty.  And sweetness too--did you love that broccoli last week?!  I don't usually eat it raw, but I enjoyed it in a salad.  Lots of new items are on the horizon: scallions, chinese cabbage, peas....

Bright Lights Chard ... 

LRF lettuce mix, radish, broccoli & pickled peppers with Spring Day Creamery Award winning Blue Cheese

This Week's Bounty: Lettuce, kale, chard, purple kohl rabi, tat soi and spinach(?)

Tuesday, June 12, 2018

June 12th and 15th

Transplant Your Heart Out

June is the official "transplant month" here on the farm.  Yes we put tens of thousands of onion seedlings in the ground last month, but it does not compare to the hundreds of flats and thousands of plants we get in the ground in June.  Our short Maine season means there is small window of time to get plants in the ground so they will mature before fall frost.  Many crops take over 100 days to mature and in our 136 frost free days, that's tight.  The dry dry dry soil and windy days are complicating things a bit, making transplanting a bit more stressful for the plants.  And even when they are settled they are growing quite slow.  The nice thing about lack of rain is the weeds grow slow too, but at this point, I will take a few days of weeding for some rain.  

These little twig looking things are sweet potato slips.  They were sent to us from an Organic farm North Carolina.  We stick the slip in the ground and from it sprouts roots and a vine and hopefully large tubers.   Sorry to tempt summer shares with these pics....sweet potatoes are reserved for Holiday and Winter Shares : ) 

Puffa helping me do evening irrigation repair and remay covering after the winds died down.  He's a very good supervisor.  He even goes under the remay to do inspections.  If only I could get him to bring tools with him under there and he would actually do repair work while he was there, but for some reason he is easily distracted by bugs and leaves he finds along the way. 

This Week's Bounty: lettuce, arugula, radish, tat soi, pac choi ...

The Farmer's Table: (a snippet of our weekly feasts)
*Roast Chicken with a Japanese marinade
*tat soi, arugula and radish leaf sautee
*Anise Baked Pork Belly 
*Crunchy yummy salads with a homemade "good seasons paleo dressing"

Monday, June 4, 2018

June 5th and 8th

 Seasonal Transitions

It's funny, I have had conversations with several folks lately and I am realizing most people do not obsess about the weather like I do.  They hop out of bed and head to work without even looking at what the weather will bring.  Me?  I am constantly checking: how windy will it be, what's the predicted high/low temps, will we get any rain or a crazy thunderstorm...  It effects so many aspects of growing veg for you, it's almost as if what I do does not matter.  Ok yes it does.  But sometimes it feels totally out of my control.  Currently my obsession is if we are going to get rain.  We did, about 0.4" which is not much but it is something.  We do have drip irrigation (water slowly drips out of emitters which are embedded in that black tube you see).  It's super efficient, you can even water on a hot sunny day and will hardly have any loss to evaporation (although we tend to water in the am and pm to get the best results).  The downside is that it is always in the way.  I am constantly breaking it with the truck/tractor/hoe.  We also have very little water to use, so we can only run a few beds at a time for a short duration.  It would take 2 weeks to water the entire farm properly.  My love hate relationship with drip irrigation will continue until I die.  You cannot say I am not committed : )  

My camera did not quite capture it, but the above photo was snapped early in the morning and the drips from the irrigation were sparkling like diamonds in the sunrise.  Little gifts dropping into the soil for the plants.  And of course Simon giving love to all.

We just finished our big seasonal transition in the hoop house.  We cleaned out all of the winter spinach and most of the lettuce and transplanted tomatoes in their place.  Soon the beets you see in the photo will be harvested as a part of your share (they were seeded in here in March) and the house will be lush with tomatoes.  The hoop house is a ton of work, lots of winter maintenance and summer fussing, but it adds so much diversity to the CSA.  It allows for the candy like winter spinach, luscious early spring greens, early season beets and herbs and healthier tomato plants.  Feel free to walk up and see what's happening in there, or on the entire farm, it's constantly changing!  (Just be sure to stay on the edges and not walk through the gardens : )

This Week's Bounty: lettuce, herbs, tat soi, pac choi, spring onions, arugula, rasish? rhubarb, carrots, parsnips

The Farmer's Table (A sample of our dinners from the farm's bounty)
*grilled NY sirloin and asparagus
*loads of crunchy salads with pickeled carrots
*Philly cheesesteaks (with our minute steaks) and sauteed onions and frozen peppers
*roasted veg -- parsnip, carrot and the last of the spuds

Tuesday, May 22, 2018

May 22nd and 25th

They're Ba-ack; Signs of Spring

So many things come and go in our seasonal climate and spring is a time to welcome many things back.  Hummingbirds, flowers, bright green grass, leaves...  Specifically on the farm, we also welcome back a multitude of things.  Many bring us great joy (fruit blossoms pictured above) and the not so joyous (black flies and other insects).  Here's a little spring farm tour:

Mushrooms!  These flavorful beauties are back!  I still have not gotten the timing down perfectly, so that I have them ready for pick up, but have no fear everyone will get a shot at trying these all summer long.  They pair perfectly with so many of the greens we grow, they are almost addictive. 

Pigs!  Every year, these guys bring me joy.  They are all pink this year and will be harder to tell apart, but their personalities shine and crack me up.  I've got a few this year who almost melt when I scratch them.  It's mutually beneficial; they get love and their itches scratched and I get a natural brillo pad buffing of my rough farm hands!  Come visit them, they love company : )

This is Jean and I doing surgical repair on remay.  It's a fabric that covers the plants to protect them from the cold and insects.  I'm not exactly sure who made this monstrous hole (eh-hem Simon? or maybe a deer) but we have found another use for duct tape.   Remay is typically just a spring and fall thing (thank goodness); hopefully the insects won't be so bad this year that we have to cover crops all year.

Another one of our patients--Proteknet.  Note we were covering holes about half the size of a baby aspirin, that's because the insect we are trying to keep out is about the size of a pin head.  A flea beetle.  It is a hard sided beetle that jumps like a flea.  They LOVE brassicas (kale, pac choi, broccoli, radish, turnip....).  We grow a LOT of brassicas.  That equals a LOT of covering.  And not just covering, we have to bury the edges of the fabric in soil these critters are so voracious.  The kale in the hoop house is NOT covered, since it is so big now.  You will notice this week's kale is not as perfect looking as last time...the flea beetles have fully woken up from their winter slumber....  welcome back : )

This Week's Bounty: storage carrot and onion/shallot, spring parsnips, fresh greens and herbs.  Asparagus for some (eventually all, but it will be on rotation)

The Farmer's Table (A sample of our meals prepared from the farm's bounty)
*asparagus and mushroom fritatta
*Afrikan Stew -- lrf stew meat, carrot, parsnip, spinach and lots of spices

Tuesday, May 8, 2018

May 8 and 11

Good Day Sunshine!

Finally some sun and warmth!  It has made a huge difference all over the farm, both inside and out; for both plants and farmers.  Jean and I enjoyed our Monday transplanting the first broccoli for the year and harvesting spinach for the first pick up of the year.  It feels good to working the soil again!

The last several weeks have been about gathering final materials for the season.  I made my annual trip to Fedco and Johnny's to pick up potatoes, soil, fertilizer, last minute seeds...and a few peach trees for ourselves.  We are so lucky to live in a country where these items are readily available and in a state that provides them.  Of course it takes gas and time for me to head north on this trip, but it still saves money skipping the shipping cost.  Plus it gives me the chance to ask questions directly.  Many of the employees at these places, especially Fedco, are farmers too and many of them grow the seed and plants that can be purchased.  Although Maine does not seem the typical ag state like those big mid west states, the Organic movement here is HUGE and it's awesome to be a part of it...and even more awesome that YOU want to support it!  So thank you.

The past weeks have also been about hoping, waiting, probing the soil to see if it's warm enough, dry enough to get on it to prep, and work it for seeding and transplanting.  Spring for me is always a "wring my hands" sort of season.  Many times I think I have the timing right for seeding (peas for example) but then the weather changes and cold wet sets in too long and all the peas rot and I have to seed them again.  It's frustrating, time consuming and expensive (I have to buy more seed), but I am committed to trying my hardest so that the CSA is diverse and bountiful, so I til and seed again.  Not everything goes as planned, but this challenge is partly what draws me to farming.  It reminds me of the precious strength of a seed and the mind boggling abundance one tiny seed can bring.  It's phenomenal really ... think of it when you bite into a 7" long carrot this week, that it grew from a seed about the size of this next period .  Amazing.

I have transplanted onions in the cold snow before, but never in 85 degree weather!  But we survived (onions included) and all 18,900 of them are standing at attention ready to grow.  Jean, Eileen and I transplanted out nearly 22,000 plants in 3 days, put hoops up and covered many of them in remay and then weighted it down with sand bags.  (Remay is a type of ag fabric keeps the plants warm and protects them from insects).  Kind of like boot camp for farmers.  We rocked it -- thanks for your hard work ladies!

Welcome to Little Ridge Farm!  We look forward to growing for you this year and hope you find wonder in all you eat!

This week's bounty: storage carrots, beets, celeriac, gold ball turnip and onions.  Fresh spinach, chard and kale!

The Farmer's Table (What we ate this week with our food)
*pork stir fry with beets, carrots and frozen peas  (I have 1/2 a pig left for sale, email if ur interested!)
*sausage soup with kale and the last of the sweet potatoes
*steamed kale and celeriac
*mashed turnip and celeriac

Celery Root & Turnip Mash
Yields: 4 servings
2 large celery root
2 medium to large turnips
3 scallions, roughly chopped
2 cloves of garlic
⅓ c. butter, ghee, lard, or tallow
1 tsp. sea salt
½ tsp. black pepper
With a sharp knife, cut the rough outer layer off of the celery root.  Chop into small cubed pieces.  Peel the turnips and cut into similar sized cubes.  Add them to a medium pot of boiling water.  Add a generous pinch of sea salt to the water and bring to a boil.  Simmer until fully cooked, about 15-20 minutes.
While the vegetables are simmering, combine the scallions, garlic, butter, sea salt, and black pepper in the bowl of a large food processor and process until smooth, scraping the sides as needed.
Drain the cooked celery root and turnips and let the steam release for about 3-5 minutes.  Add them to the food processor and process until the mash is smooth and fluffy.

Wednesday, April 18, 2018


Come on Spring!

Below average temps have made this spring a little slow to spring!  I'm sure you are feeling it too.  But despite the sleet and cold and rain, the lovely sounds of spring prevail.  The Robins are bustling about searching for worms and the Cardinals donning their bright red tuft decorate the bushes.  It's a reminder that even though the weather is till encouraging me to hunker down, it's time to get to work!  This little song has been floating around in my head.  Honestly I know it from PeeWee Herman, from the 5th grade, we had hand motions to it and everything.  Turns out it's a legit song by Louis Armstrong!  Let me share it with you:

When the redred robin comes bob, bob, bobbin' along, along / There'll be no more sobbin' when he starts throbbin' his old sweet song / Wake up, wake up, you sleepy head / Get up, Get up, get out of bed / Cheer up, Cheer up the sun is Red / Live, love, laugh, and be happy / What if I were blue; now I'm walking through fields of flowers
Rain may glisten, but still I listen for hours and hours

My office and haven of choice on blustery April days is the green house.  Bright little plants greet me when I enter, along with the smell of soil and growth.  I've been busy seeding, watering, thinning and transplanting; readying these happy guys for their new outdoor home.  (I even sing to them)  A few things are big enough to be hardened off outside before being set into the earth, but I'll need to wait until the air temps warm up and the soils start to dry.  Soon we will be on our knees for hours popping tens of thousands of plants into the ground!

Another spring haven is the hoop house.  Jean and I will spend most of the day in here harvesting greens for tomorrow's pick up.  Last fall I planted kale and chard in an attempt to overwinter it and have it for April/May pick ups.  Although this winter was colder than usual for long stints of time, most of the plants survived and the flavor is wonderfully sweet.  Spinach still rocks it on hardiness, but I think I'll give the chard and kale a go again this winter.

Cheer up, spring is here and new fresh veggies are on their way!!  Thank you to my Winter Share customers for joining us in another bountiful seasonal eating extravaganza!!!

The Farmer's Table:
Maple Cream Pie -- gotta celebrate Maple Syrup Season!
Beet and beef Borscht w/ cabbage, carrots and celeriac
Don Po (Korean Pork belly) w/ spinach and winter radish stir fry
Smoked Pork Shoulder w/maple cider vinegar yellow mustard BBQ and steamed kale
Carrot sticks for every meal -- we're groovin' on 'em!
and Kim Chi spices everything up!
Along w/ our pickled pepperocinis