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@LibertyFarmNH making pesto and freezing it for winter.pic.twitter.com/WsygPCGlMB
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@LibertyFarmNH making pesto and freezing it for winter.pic.twitter.com/WsygPCGlMB
3/ Menu plan for this week has 100% of meat from our farm: spiced lamb burgers, ribs, turkey pot pie, Anthony Bourdain pork cutlet sandwichpic.twitter.com/6H1br6WudH
4/ Saved the best garlic for planting in a few months. The remaining heads will be washed and frozen. Should get us through the year (easily!) until that crop comes in a year from now.pic.twitter.com/QCZZBwl9r9
5/ Also, the 2 cent plastic lens on this nexus is scratched and makes everything look blurry and washed out. Wonder if I can use jewellers rouge and a dremel to polish it?
I'm on to your tricks. That's not a full size hooman.
Zucchini makin’ gains
Been there, done that. Shred it through a food processor, add a bit of egg, flour, and parm. Pan fry patties ‘til crisp in a bit of oil, use to replace eggplant in parm, or eat as is with a bit of olive oil and garlic.
Don’t freeze the garlic, pack it in a bucket with sand separating, keep in cellar temps.
Is zucchini not prolific ENOUGH?
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