Margaret Sherk

With the perfect harvest weather, the men on the farm were bringing in straw. So it was just the two of us for dinner at the end of a busy day working outside.

Menu:

We are beef producers but we stocked upon steak this spring when the annual Mennonite Central Committee ‘meat canner’fundraiser came our way. So we had great steak on the BBQ.

Grilled new baby red potatoes, green beans,onions and garlic.

Tomoato salad with basil, garlic, oil and vinegar and sheep milk feta cheese from Monforte Cheese in Millbank (this is really good! available at the Elora General Store/Elora Farmers Market).

For dessert a warm peach crumble drizzled with vanilla yogurt from Mapleton Organic Dairy.

All vegetables from my garden or from our neighbour.

This is everyday fare for us: whatever is in season and available. Quick, easy,and fresh.

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