On the menu tonight
October 28, 2017
We made chicken Shepard pie using last nights left overs we added jarlsberg and smoked Gruyere cheeses as well as our hierloom green and purple string beans and our farm onions from niger that are from a village that have saved the seeds for over 100 years and our famous chicken foot stock. It was rich and fabulous . It’s hard for us farmers to go out to eat as we have the best food possible we have some great chef friends that are masters of making flavorful food in Las Vegas but it is so hard for us getting up at 4 am to go to Vegas for a late night .
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