Full blown snowpocalypse.

Winter is in full swing and the garden is covered in snow. All that is visible are the stakes marking the garlic and asparagus. This year we are going to double the amount of hot peppers and probably plant all of our squash around the border of the property to maximize growing room. I'm hoping to take advantage of things already growing in the area such as burdock, dandelion, red clover, wintergreen, blackberries, etc. We've gone through almost everything we grew last season so we are going to work a little harder this year.

the new year

So, it's been a while since my last post due to the holiday season and other random things. This year I hope to lean more towards the healthier side of vegan cooking as well as keeping things simpler and more local. Yesterday we had a simple potato dish for breakfast.
1 T Earth Balance
1 T olive oil
1/2 Spanish onion, diced
1 quart fingerling potatoes sliced into 1/4 inch thick discs
1/4 cup veggie stock
1 t paprika
2 t dried rosemary
salt and pepper to taste

Preheat oven to 400F. In an iron skillet on medium melt EB together and olive oil. Add onions and cook for about five minutes. Add potatoes and coat with oil/onion mixture. Turn heat to medium-hi, add some salt and broth and continue to mix for a few more minutes. Remove from heat add stir in paprika and rosemary then place in oven for 20 minutes or until potatoes get soft and begin to brown.