Lasagna filling for the most part made from our homestead garden minus the raw milk & vinegar used to make a soft ricotta style cheese, & ofcourse the Parmesan cheese.
Everything else such as the Swiss chard used in place of cooked spinach, the diced Onions, dehydrated Green Bell Peppers, and all the Italian herbs such as Basil and even the Bay Leaf ( houseplant ) were grown within 18 feet of my kitchen.
The raw milk came from a dairy in my county so easily within say 15 miles. I'd give you the exact GPS but then I'd have to kill ya 'cause buying raw milk is illegal here.
The tomato sauce was made with a quart of stewed toms put up last Summer.
I strayed when it came to the pasta a loss leader from mega mart for 99¢ a box.
Bad locavore, bad!
So here is the first of what will indubitably be more Winter Goals than I have energy for ...
This Winter my goal will be to learn to make pasta such as lasagna from locally grown ingredients.
Run down on our version of veggie lasagna -
$ 2.50 for a gallon of very fresh whole milk from cows that are actually pastured, $ 1.00 worth of grated Parmesan cheese, $ 1.00 something with tax for the pasta = $4.50 for huge dish that fed 4 for 2 meals.
Forgot to add in the cost of the canning lid on the quart mason jar that the home canned stewed tomatoes came in. Being a bit OCD huh ?
You get it though, right ?
It's about being self reliant.
Maintaining direct control over our food supply.
Utilizing your pantry goods.
Cost effect organic produce.
Sitting down to a family dinner with good food.
Now when the vines start producing then we can have a nice Red to go with this.
~~ pelenaka ~~
This is how I plan my garden - 1st planning a menu then planting toward that menu.
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