Lasagne is the perfect comfort food...and the perfect way to help us over Wednesday's hump.
Sauce (from our garden) lined the bottom of the pan. Next, add the noodles. A mixture of silken tofu with spinach was spread thinly across noodles. Again, zucchini, broccoli, and tomatoes (all fresh from garden) were added. Keep adding sauce as needed.😄🍅 REPEAT as many times as you want layers!😄 Finally top with sauce and mozzarella. Bake 50 mins at 475 degrees. Cover with foil if needed. Yum! It was piping hot and wonderful.
“My gut inspiration and motivation comes from trying to show people that what I am doing works, and that I can work as hard as anyone else with a sense of purpose, no matter how old we get.”
These words come from a man who has dedicated his life’s work to supporting local farmer friends and purveyors, and has become a leader in the farm-to-table movement by using quality ingredients from people who share his vision. And yes, that’s Chef Rich Mead with Alice Waters!
If you would like to see Chef Rich win RESTAURATEUR OF THE YEAR, please follow the link in our bio to vote now!
These are pork chops from my pigs. It was the very first piece of meat I tasted when we had butchered them. I wanted an unadulterated cut of meat to be the first thing I tried. Eating that meat was the most emotional experience I’ve ever had eating anything - and I’ve had a few. There’s a phrase I keep seeing, ‘eat to fuel your body, not to feed your emotions’. Whilst I totally agree that we should be fuelling ourselves for health and not binge eating through our emotions, I believe there is a huge amount of emotion involved when it comes to food. I wasn’t sure I’d be able to eat this pork after taking my pigs to the abattoir, but after butchering them my feelings changed. Tasting these pork chops, all the fruity, nutty flavour from the apples, pears and acorns that we diligently shovelled into wheelbarrows for them day after day was magical. It brought tears to my eyes after the emotional rollercoaster we all experienced. Feeding our emotions may not be a good idea, but feeding ourselves well in order to experience joy, gratitude, contentment and love has got to be a good thing.
Little nostalgic post this afternoon
We started out just 3 seasons ago doing very small walked up days, we progressed to slightly bigger rough days on our own little shoot to now where we have 7 walked grouse days, 3 driven grouse days, 6 driven partridge days, 3 mixed grouse/partridge days and 3 driven pheasant days.
Hard work but well worth it, seeing new shots getting into it who will support the sport well into the future and all the seasoned guns who have been supporting true sport for some years.
Thank you to all our guests over the years and all those who are yet to join us. Couldn't do it without you.
Muirburn Sporting: Quality Sporting Opportunities for All
I planted the seeds for these longbeans mid-July, and sowed directly into the ground. I knew it was late in the summer, but I had never grown them before and wanted to evaluate productivity for next year. Besides, I had planted other crops for my summer's second/ third round, so it wasn't really that crazy!?!? 🙃 I am not expecting their harvest for another month, but am anxious to see what they do and if we like them. 🌱
“Honey”, everything would be just “peachy” if you could remember to order our FreshFest tickets today while there’s still “thyme” to save $5 on advance tickets!.......teaser #3 😊 Get your tickets at FreshFest.ca!
Hunting in high country landscapes only changed by the slow erosion of adverse weather over millions of years. Now being transformed by wind turbines as we transition to a sustainable energy and lifestyle model. One of the very reasons I hunt wild animals. I love what this image represents, both the energy for my home and for my body are sustainable.
Photograph by Jing Guo
When you start a new business, you do whatever you have to do to get up and running. If that means using a dodgy old coffee machine that you have to hit, bump and stand in the right spot to get it to work then that’s what you do. After three years in business we decided it was time to upgrade our coffee machine. It might be a simple sign of progress but we couldn’t be more excited! Our new coffee machine also means no more coffee pods, increasing the sustainability of the Foodie Finance office. We will be adding the coffee grounds to our compost along with our shredded paper. This will eventually be dug into our office kitchen garden where beautiful produce will be grown. Any cafes want to give us egg shells? We’ll definitely take those too, our soil needs a bit of calcium!
Currently Kathryn and Nick are having a war over which milk is best...skim or full cream...one thing they do agree on - it's definitely not almond milk.
After 13 years of faithful service, we’ve traded in our trusty old #biltong cutter (in back of photo) for a flashy new one (front of photo). The bigger blade should help us slice through biltong much faster. If you want to make your own biltong, check out our game meat biltong recipe on our website. Link in bio. #iamhunter
Making Black Raspberry Jam today--better late than never.
Our black raspberry shrubs are young, so this was just a single batch...next harvest season is just 11 short months away!😊 Black Raspberry is my mom's favorite jam in the Christmas gift basket to her, so I needed at least ONE jar. 💖
Recipe: Deep fried dough sprinkled with powdered sugar and drizzled with Black Raspberry sauce is quite decadent! (Italian zeppoli)
At HeartFelt farm, we grow: strawberries, blackberries, blueberries, red raspberries, and black raspberries...each is my favorite until the next one is harvested!😁