This is the first post for the Southern SOLE Food Challenge. June? Already? Here we go.
I grew potatoes for the first time this year (thanks go to my neighbor for that – I got his left-over starts that he didn’t have room for!) While I helped him harvest his potatoes a few weeks ago, I just harvested half of my plants last week. While I am thrilled I had something to harvest, they were small compared to what came out of his garden.
I also had some leeks that needed to get pulled. The onions also came from my garden and I harvested half of them late last week and will harvest the other half over the next week as I have room on the new drying rack.
This first SSFC meal was easy for me to pull together and fits right at the top of my list for comfort food. Back in May I did a post on SOS or Chipped Beef and talked a bit about what I was doing to change the recipe to make it healthier and to be able to use more local ingredients. Here is one of my versions.
For the recipe, head over to my SOS or Chipped Beef post.
If you click on the SSFC badge at the very top of this post, it will take you directly to the blogs of participants so you can see what they are cooking up for this challenge.