It's that time of year again to start picking, preserving, drying, salting, saving. The cabinet in my office is starting to get full with our preserves and pickles the we have been making for our fall menu. After all the pickled ramps and preserved spring vegetables are gone, we start with more summer time fruit and veg. Right now we have 3 different cherry varieties working, long peppercorn, spicy thai cherry bombs, and a port balsamic.
The goose berries could possibly end up being paired with some chilled lobster.
Wild Blueberries at Black Queen Angus Farm
5 years ago