We were craving something delicious for lunch and there was an avocado that had just reached that moment of perfect ripeness. We diced it into some salmon and mayo, and served it on homemade whole wheat sourdough bread. Delicious with a cold glass of milk!
Today we’re headed out to the plot to do some compost maintenance and give the gardens a general walk-around before some visitors arrive this afternoon. Our fuel for the endeavour consists of local harvest foods, some of our own, and some from others nearby.
We cooked a melange of veggies – potato, onion, celery, peppers, mushrooms in a tiny spoonful of bacon fat (vegetarians, canola oil is fine, or a nice herbed olive oil if you have one). When they were nearly tender enough for our taste, we broke in some fresh eggs, lidded the lot and let them poach until just softly done. This is our tasty result: