Cooking the talk (mid-December edition)

I want you to know that I do cook the talk! So here's what was for dinner last night at our house (most ingredients from the farmer's market):

  • Bone-in New York steak (Dey Dey's Best Beef Ever)
  • Weiser Family Farms German Butterball potatoes, quartered, steamed, and finished in a mixture of lard and Pure Indian Foods ghee
  • Homemade red sauerkraut
  • Fennel (Givens Farms), braised in homemade turkey stock with some Springhill butter

Tonight? I'm marinating a small boneless beef chuck roast from Healthy Family Farms (red wine, crumbled bay leaf, freshly ground black pepper, and a splash of red wine vinegar, all organic). I'll be cooking some butternut squash to serve alongside (have not decided how yet, other than that it will include onions), some broccoli, and the last of the sauerkraut (green – time to make more!). I have some apples from last week's market that I need to use up, so looks like I'll be baking them for dessert.

And I decided to experiment with a flatbread recipe, so they'll be in there, too – made with sprouted flour combined with freshly ground spelt flour and topped with crunchy sea salt.


  • Pot roast braised in red wine and broth
  • Farmer’s market broccoli, carrots, and onions
  • Housemade green sauerkraut
  • Fresh flatbreads and Springhill butter
  • Baked apples with almonds, raisins, and butter

Leave a Reply

Your email address will not be published. Required fields are marked *