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Yesterday we worked at emptying the garden.  The cold mornings that make the cookstove feel so good in the mornings have also meant the end of most of what was left in the garden.  We left some of the cold hardy plants: brussell sprouts, swiss chard, turnips, and...


Charcuterie is the art and science of preserving meat.  Very often it’s used in association particulary with cured products like salami, prosciutto, etc. though any type of sausage is included.  We’ve dabbled with charcuterie some and have learned from...

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