from the {Little Barn Kitchen}

a peek at what I've been cooking and we've been eating/drinking...

{Drinks}

hot hibiscus tea with a bit of our own honey

{Main Meals}
(local) spagehetti squash, (local) spinach, brussels sprouts,
 green pepper, (local) garlic, onions, (local) bacon, over easy egg, and siracha

 

(local) lamb meatballs, (local) sweet potato, and peas

chicken vegetable soup made using broth and chicken from one of our spent hens, potatoes, carrots, (local) kale, green beans, corn, (local) garlic, onion, peas, rosemary, thyme, and basil

 

crunchy corn tacos filled with (local) shredded pork, (local) lettuce and sheep's milk cheese, 

black beans, and homemade salsa 

 

bratwurst, brussels sprouts, and pear risotto

 

{Sweets} 

gluten free donut muffins 

(I use coconut milk instead of cow's milk in this recipe.)