Saturday, January 22, 2011

Totally Homegrown Meals

To get your mouths waterin''s a few examples of meals here in the Valley.

They're pretty much 100% homegrown....

I'm thinking you might not want to scroll down if you're hungry right now!

Ham, roasted potatoes, cabbage coleslaw

Homegrown except for the slaw dressing.

A Summer Salad....lettuce mix, spinach, beet greens, raspberries,

smoked trout, fresh garlic....

Homegrown except the trout which we caught and the salad dressing.

Now my mouth is watering...venison (which the Gman shot) schnitzel,

french fries, mushrooms.

Bought the mushrooms and oyster sauce they are sauteed in.


Homegrown pork, fingerling potatoes, roasted garlic and onion, broccoli and cauliflower.

Bought the cheddar cheese grated on the veggies...


Trout we caught and fresh garden salad...

Bought the rice and butter.


Homegrown BLT...bought ingredients to make the bread at home...

Homegrown roasted Ham...

bought da pineapples!

Totally homegrown...roast pork, potatoes, carrots, garlic and zuccini.

A nice Winter dinner...roasted pork, winter squash and potatoes.

Bought the seasonings for on the meat...

Totally asparagus, potatoes and ham

Homegrown beets, potatoes, chicken....

bought the sour cream and cheddar....

Breakfast.....scrambled eggs with fresh herbs, trout that we caught.

Homegrown Roasted Chicken! 

That's the end result of a summer's worth of work here in the Valley.

And we'll do it again this year, with a few minor changes.

How many of you are going to put in a garden this year?

Know what you eat and Grow what you eat!
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Lynda said...

Wonderful! Last year I noted what was in each of our meals and then this year I planted, raised or bought locally (within 10 miles) as much as I could...our meals are about 90% homegrown/local now. Now my goal is 95% homegrown. My beef and lamb (I raised my poultry)was locally raised by a rancher friend and our insurance agent raises hogs...but this year I'm going to try and do it all...spices will be hard...but I found out Leslie salt is made less than 100 miles from here and I know where a salt lick is close to my vacation cabin in the Sierra's...I just love a good challange!

Linda Foley said...

That's a great post Annie - you made me hungry... must go make lunch now... ;)

Killiecrankie Farm said...

oh well deon - you are at a place we aspire to :)
your meals look great and your vege garden superb - what a glorious life you have built.

umbrellalady said...

Loved your post - I have always tried hard to purchase/grow/or otherwise barter for food in our local area.
I recently starting smoking meat, salts, spices, and cheese and was wondering what you used as a brine for your trout before you smoke it and if it is a cold smoke or a hot smoke?

Tim and Kari O'Brien said...

What a delicious post! Mmmm, mmmm. We will plant a garden again, our fruit trees are maturing beautifully, we raise pigs and have raised chickens and turkeys for meat as well as hens for eggs. I would like to raise meat chickens again and do it better. Yours are beautiful. We can, freeze, dry, and store as much as we can produce and use some of the neighbors food. We also exchange some canning for fresh produce that we don't grow with an older friend (81) and master gardener.

Annie said...

I'm so glad to hear everyone is working towards providing for their own tables, that is Such a good thing.

Umbrella Lady, we smoke our trout with a hot smoke. If you go the right hand side under How on How to Smoke Hams Bacon and Fish, you will find the brine recipe we use.

Thank you Killicrankie for your comment. We love living here!

Kari, which part of raising meat birds do you want to improve on? Let me know if you have questions....

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