Grilling out

Are you starving for blog post during our long break?  We saved a few posts for just such an occasion.  Here is the first.

First we grilled the portobellos.  We didn't get pictures of the grilling, but here they are in all their glory.

The pork chops were marinated for two days.  We grilled them on an extremely hot grill long before the meal was served and then slow cooked them in the oven for several hours afterwards.

Hope everyone is having a great holiday season!

What are you doing over these holidays that's tasty?

Let us know! Comment below. Bob Gutwein and Dave Reeve just unloaded 300 pounds of lamb that Dana Foster brought back from the locker!

Ready to serve.

Beef gravy and pasta, roasted carrots and tomato and spinach sauce.  Garlic and beef from the farm.

Dios Mio!

Tostado heaven! Turkey, garlic and sweet potatoes from the farm.

Wednesday lunch....yum!

Irv made us a veggie goulash over spaghetti squash with roasted carrots from Grinnell Heritage Farm. Cabbage, garlic from the farm.

Tuesday lunch

Bacon, garlic, beets, turnips, bell peppers. Mmmmmmm...farm goodness!

Monday lunch

baked potatoes, chili and bok choy saladwith sugar and ginger roasted walnuts. From the farm: bok choy, garlic, bell peppers, chile habenero.

Lasagna.

Today I made a hearty lasagna with garlic, peppers, bok choy and beef from the farm. Students were also treated to a farm salad and chocolate chip cookies!
-Bob

Nature's bounty... again...

Beautiful lettuce picked yesterday morning (December 1).

Chick Peas Vs. Garbanzos

Spicy chick peas. Rice pilaf with corn. Salad turnip with arugula and roasted garlic.

From Farm: Garlic, Habaneros, Salad turnips, Arugula

Fresh Bok Choy from the farm