As I dash headlong toward my upcoming departure for another summer in the Michigan woods, I am so grateful for all the wonderful food we’ve been enjoying this spring. Case in point: this morning’s breakfast, almost totally grown/made right here on the Farmlet:
Sauteed baby kale with maple-cured bacon and meyer lemon, a fresh farm egg, and my own country sourdough smeared with a little Caramboza cheese. Only the cheese was purchased!
Folks can have their ‘100 mile’ diets: I’m grateful and blessed with my 100 yard one.
Until next time (when we will discuss the processing of rabbits),