What’s for lunch?
Just out of the oven: vegan cornbread made with carrot pickle brine and a mix of Hopi Blue Corn and Painted Mountain rainbow coloured corn. The last 2 ingredients were grown in the Back Forty last season and then one before (since I can only grow one kind of corn at a time if I am avoiding cross pollination for seed purposes).
THIS is why I grow flint corn not sweet corn.
Now imagine some sauerkraut and fermented veggie salad dotted with pecan pieces and pomegranate seeds. That’s what’s for lunch. #homebaked #growyourfood #growyourownveg #kitchenalchemy #vegangourmet #vegan