Yesterday, I made an awesome lunch for my family, all from our farm and garden. We had a pork tenderloin from last winter's hogs, Swiss chard, baby beets (for Liam), mixed salad greens, blueberries, sugar snap peas, shallots and garlic.
I roasted the pork tenderloin on a cedar plank along with the baby beets for 1.5 hours. When finished, the tenderloin medallions were topped with blackberry liquer sauce. I sauteed the shallots and homemade bacon and baked them in skillet cornbread. I cooked the Swiss Chard, sugar snap peas, and garlic with pine nuts and raisins for a delectable side dish. After all that cooking, the blueberries were simply eaten straight from the bowl with a splash of yogurt. Good food, straight from the farm.
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