Our garden is really kickn' out the greens right now, we have fresh lacinato kale at least twice a week and it just keeps coming. There is also mustard greens, red chard, and tons of herbs growing out back. Soon we will be having rainbow heirloom carrots, numerous varieties of heirloom tomatoes (I purchased beautiful organic starter plants from my friend Lisa of Two Ponies Gardens in Long Lake, MN > go here for more information ), patty-pan squash, onions, broccoli, red cabbage, beets and more.
Dinner the other night was beef short ribs in terriyaki sauce (recipe is from > The Grassfed Gourmet by Shannon Hayes), lacinato kale massaged in olive oil and balsamic vinegar then sauteed with pine nuts, raisins and butter, and short-grain brown rice. I loved these succulent, juicy beef ribs, the meat was falling off the bone and very tender. Who says grass fed beef is tough? Also I got two lbs, enough for my husband and myself, for 8$. The kale came from our garden and the cost of the rice, butter, pine nuts and other ingredients was pretty minimal.
All in all I found this to be a good Pennywise Platter alla > The Nourishing Gourmet!
I am also sharing this post on Food Renegade's Fight Back Friday. Go > here for more real food stories and to learn how you too can fight back!
For your mouth-watering pleasure here it is: