Sunday Comfort Food

Yesterday as I do every Sunday, I had my entire family over for Sunday Supper. I brined and roasted two chickens over Yukon Gold potatoes studded with onions and herbs from the garden. With all the broccoli the kids picked from the garden we had steamed broccoli with a bechamel cheese sauce and as a second veggie side I also made pan roasted brussels sprouts with bacon and onions. Early yesterday morning I started a chive cheddar whole wheat dough which rose slowly for hours. This dough produced super soft dinner rolls which were ideal for mopping up the pan juices. For dessert I made a carrot cake using the fresh carrots the kids picked in the garden. I frosted it lavishly with copious amounts of cream cheese frosting and made a healthy pot of very dark coffee to finish it off.

Boys In The Garden

Our Winter Sustenance

This 280 square foot raised bed supplies us with our winter and warm weather organic produce and means that we very rarely purchase vegetables at the supermarket. Growing here and still producing are red and green cabbages, broccoli, cauliflower, lettuce, radish, beets, collards, kale, borage, carrots, celery, shallots, onions, potatoes, mizuna, spinach, swiss chard, corn salad, rhubarb, malabar spinach and more... The veggies taste amazing when picked and cooked within minutes.