Not that my veggies are aware of their fates for tomorrow, but here are the fates I’ve planned for some of them.
sorrel, holes and all, which I'll mince and add to the mashed new potatoes
In addition, we’re going to grill grass-fed bison steaks from Thunderheart. Also, the new potatoes are from Boggy Creek Farm, and the chevre that I’ll mash into the potatoes is from Bryan’s Wateroak Farms—great stuff!
I'll probably throw a little minced kale into the potatoes, too.
Romaine for Caesar salads
Will roast a few baby beets
and will roast a few baby carrots, too
I'm baking my annual pie right now--pumpkin--but I didn't grow any of its ingredients. Will start out drinking some New Mexico Rose bubbly from Gruet Winery then move to Brouilly with the main food--didn't grow any of their ingredients either.