Shoots and leaves...
The whims and woes, highs and lows, of trying to grow fruit and veg in Nordic latitudes.
...only ours is from the freezer, the only way to eat Finnish lamb at Easter is to keep one back from the previous summer. our lambs grazed outdoors from May through until the end of October. We cooked it very slow in the Weber, with rosemary, cracked pepper, salt and olive oil. ... and the veggies are also from last autumn, but not from the freezer. They have been clamped in sand through the winter in the root cellar.
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