Five Red Potatoes pulled from the ground of a local farm in November.
2 leeks from the market.
1 qt. veggie stock made from our entire turnip harvest.
And 1 pint of whipping cream for the butter and the buttermilk.
Gathered all together, along with a
recipe from on of my favorite food science guys and Jules and I will be dining on some local delight. Hopefully I can get some bread or biscuits thrown together as well.
The back door is thrown open, and Jules is at the counter *helping*. It's nice to have a taste of Spring with this 60 degree day,
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