from the {Little Barn Kitchen}

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

{Drinks}

dandelion slushes

made using dandelion syrup and ice

{Main Meals}

(local) pork chops with strawberry fig glaze, (local) sweet potatoes, brussels sprouts and kale

gluten free teriyaki chicken thighs, brussels sprouts, 

green beans, (local) garlic, green peppers, leeks, and maifun noodles

scrambled (from our homestead) duck eggs with leeks, green peppers, (local) spinach, (local) mushrooms, and manchego cheese

 

We bought lion's mane mushrooms at the Beech Bend Farmers' Market for the first time. They were pricey but they were also delicious.

 

venison with leeks, (local) garlic, (local) lion's mane mushrooms 

on a bed of (local) pea shoots and wild garlic, roasted potatoes and (local) turnips

(local) lion's mane mushrooms, (local) bacon, (local) tomatoes, (local) lettuce and olive oil

pineapple bbq (local) pork patty, mashed potatoes, and peas

{All of our meals are gluten free. I use coconut milk instead of cow's milk. 

I use sheep or goat cheese instead of cow's milk cheese.}