from the {Little Barn Kitchen}

If you have been following the story of our family, you know that we made a huge shift in the way we eat a few years ago. I have documented those changes, and we have settled into a completely gluten-free and mostly dairy free diet for our family. I get questions often about what we eat, and at first I didn't want to write about it in this new space, but so many have asked. 

(I'll have to take more photos of what we eat in the future.)

The big change this year was our shift from buying mostly local foods to actually raising some of our own! It's what we want to do and the reason we made the move to the country. We did still have a CSA share from Rough Draft Farmstead, and we still purchase our meat (in bulk) locally, but we might not have to do that much longer. We have BIG plans for next year! 

So here's a look into our kitchen and at some of the things I cook and we eat...

{persimmon jelly}

(We have a persimmon tree.)

  

{gluten free bread}

{gluten free short bread cookies}
(These were pretty, but didn't taste too great.)

{rosemary, blackberry ginger ale}

{stove-top popcorn}

{potato soup}

(made with coconut milk and sheep's milk cheese)

{gluten free apple pie}