Local Food in Winter

Tonight’s supper was comfort food to my New England roots.  Saute side pork or bacon and onion, add thyme and either clams or corn.  I also had some boiled cubed potatoes to add.  Add chicken or light soup stock,  milk and cream, salt and pepper to taste. 



For the muffins I had masa from our dry corn, our lard, our eggs, and kefir from a friend’s milk.  The flour is locally milled.  It is a standard cornbread recipe.  Ken got these cast iron pans from an antique store.  I love them.  Thank you, Ken

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