Here’s my lunch.

We grew the lettuce and beets, but that’s it. (Although I did brew the apple cider vinegar that the beets were pickled in.) One of my goals is to be able to create more meals that are made up of 50% (or more) of the things we harvest and preserve.

I know we won’t be able to realistically grow our own shrimp, but we are currently growing turkeys and rabbits to harvest. In the future we’ll be able put together salads that have many more home grown ingredients, such as:

  • Cucumbers and\or pickles
  • Hull-less pumpkin seeds
  • Slow-smoked rabbit meat
  • Cooked sorghum
  • Herbs (not sure why they didn’t make it onto this salad)
  • Roasted hazelnut oil
  • Yellow beets, carrots (maybe??)
  • Cooked dry beans (like our Old Mother Stallard variety)
  • Mosto cotto syrup
  • All of our vinegars
  • Fermented chili sauce
  • Sun dried tomatoes
  • Hard boiled eggs