Meat on the side

I am vegan, but my husband and most of my friends are not so I am including one meat dish for them! Of course it is locally grown.  Our friends that grew the garden actually hunted the elk.
These are yellow potatoes scalloped, tossed in olive oil, salt and pepper and herbs. Bake at 400º for 20 minutes turned over and baked for 10 to 15 minutes more.
The elk are grilled with salt and pepper seasoning placed on gluten free bread.

Backyard Salad

You get the most nutrients from raw foods. Raw salads from fresh picked greens provides vitamins, minerals, Chlorophyll, calcium, antioxidants and phytonutrients. If you do cook a vegetable, steaming will allow the least amount of vitamin loss.
This super powered garden salad includes snap peas, Romaine lettuce, scallions, broccoli and sweet garden carrots, my favorite!

Down and Dirty

Purchasing produce from the market is great, but I prefer getting in the dirt, cultivating and selecting the perfect stems of kale, Swiss chard, stalks of carrots, broccoli and snap peas myself. There is something gratifying and meditative about creating a salad from food grown just feet away. Talk about a small carbon footprint!

Sweet Tart Berry and Rhubarb Pies

Strawberry Rhubarb and Raspberry Rhubarb pie

First records of Rhubarb date back to 2700 BC in China but was not sold in U.S. markets until 1822 in Maine. When buying Rhubarb choose fresh crisp stalks, and peel off any stringy covering before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. The stalks can be stored for 2-4 weeks at 32­ F.

I like to cut stalks into 1/2 inch pieces and freeze until I bake pies for Thanksgiving.
The rhubarb were picked fresh from a friend's farm on my road trip in Washington State. The berries from a stop in British Columbia.

The strawberry rhubarb was more sweet than the raspberry rhubarb. Raspberries are surprisingly tart, as is rhubarb. Both were delicious.