Comments on: I’m working on getting all of my plate to have a face. . And I’m getting closer…here we have slow-cooked goat (so tender that I shredded it like pulled-pork) from Francesca, onions from Irene and courgettes (including a beautiful flower) from Masi and a spent beer-grain rye/spelt bread topped with home-rendered lard made from back fat from Flavio’s pigs. . Everyday I am grateful for those around me who are passionate enough about proper farming to dedicate their lives to it. Thank you @aziendaagricolapodereruggeri, @valledelsasso and #mercatointransizione. . Now I need to find myself a grain-grower….

Comments on: I’m working on getting all of my plate to have a face. . And I’m getting closer…here we have slow-cooked goat (so tender that I shredded it like pulled-pork) from Francesca, onions from Irene and courgettes (including a beautiful flower) from Masi and a spent beer-grain rye/spelt bread topped with home-rendered lard made from back fat from Flavio’s pigs. . Everyday I am grateful for those around me who are passionate enough about proper farming to dedicate their lives to it. Thank you @aziendaagricolapodereruggeri, @valledelsasso and #mercatointransizione. . Now I need to find myself a grain-grower…. https://ancestralkitchen.com/2021/08/20/https-www-instagram-com-p-csy83onoing/ Fri, 20 Aug 2021 12:25:58 +0000 hourly 1 https://wordpress.org/?v=6.5.2