It makes me savor the experience knowing it will be another year before it comes round again.
We very rarely make a meal solely from home produced goods--oil and salt being the notable sticking points that leap to mind. But, every year we are getting more and more self-reliant and, we hope, continually conscious of where our food came from by tapping into our Montana-made producers.
And it makes me happy. And hungry!
|Breakfast Burrito: Locally made tortilla with three types of homegrown potatoes, homegrown onion, and homegrown Red Mexican Beans topped with homemade hot sauce made with homegrown peppers and homegrown garlic.|
|Vegetable Hash: Homegrown onion, three varieties of homegrown summer squash, locally grown bell peppers, and store-bought beans.|
|Vegetable Soup: Homegrown carrots, homegrown spinach, locally grown lentils, homegrown onion, homegrown potatoes, combined with homemade stock made with predominately homegrown veg scraps.|
|Off The Grill: Two varieties of homegrown summer squash, locally grown peppers, and store-bought tofu and mushrooms.|
|Fried Eggplant with Gnocchi and Red Sauce: Homegrown eggplant breaded with store-bought nooch and homegrown herbs, gnocchi made from locally grown potatoes, and served with tomato sauce from homegrown tomatoes and homegrown herbs.|
|Vegetable Hash: Homegrown peppers, homegrown onion, homegrown potatoes, homegrown eggplant, and homegrown summer squash.|