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Common name: Jicama..This is the only edible part of this species. All other parts are poisonous. The seeds in particular contain rotenone, a widely used chemical to kill fish and insects.
Pumpkin picking with my daughter, she is just out of focus in the background trying to decided which pumpkin to bring home.
First of all the film was boiled in household cleaner and silica gel then incorrectly loaded into the HorizonT Russian panoramic camera so that one side would be out of focus , then while everyone was stuffing their faces at Christmas , these poor negatives were kept in a plastic box with rotting teabags , onion , swede etc ,a quick wash under the tap , dried then scanned . Next time I do this I'll keep the box outside , as it stank the kitchen out !
This winter seems to be going on for ever – so I thought I'd make some soup from a chunk of leftover swede and a few carrots. Dead easy. Tastes okay, too... care for some?
Weeknight Roast
1 Roast
Salt (I generously salt both sides of meat-unsure on amount of salt)
Sugar
Flour
1/4 Cup onions
Garlic
Potatoes
Carrots
Beef Stock
Oil for pan
This recipe is a little different than most of my recipes, since it's been passed down there are no real measurements.
Begin by letting the roast rest to room temperature. While it's resting, generously salt both sides of the meat. Let it "melt" into the meat and salt again. (May take a little while for this to happen.)
When ready to start searing the roast, use a pinch of sugar and a pinch of flour to lightly coat both sides of the meat.
Meanwhile, get your pan nice and hot on the stove-but bring it to heat over low heat. Add oil, onions, and garlic. Lightly brown and add the roast to the pan. Sear both sides of the meat until a nice crust has formed.
IMG_6407
While browning meat, cut up carrots and potatoes. Enough to fill the bottom of the pan to the top of meat. IMG_6408
Once beef has brown add carrots and potatoes to the pan and pour enough beef stock to the pan until it just covers the vegetables.
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Cover the pan and reduce heat to just above simmer. Let cook until meat has become tender (Usually takes about an hour and a half for a smaller roast.)
For more recipes visit farmraisedcooking.wordpress.com/
inspired by your comments on local honey, we bought local this morning...
365 in colour beige. Feb 22
iPhone 4s, native camera set to square, slight adjustment of contrast in Fotor app.
ODC - Staple
ODT - Still life
10/03/11
A still life of some staple food out of my pantry. Unfortunatly I didn't have any whole fish or steak that I wanted to "play" with, otherwise I would have loved to fit that in the picture as well 8)
© anna hwatz photography
Potato harvest and sorting near Yale Rd. and Frontage Rd. in Declo, Idaho. 10/8/2018 Photo by Kirsten Strough
Confit of pheasant, pickled chanterelle, root vegetables, pheasant veloute
This was paired with Raptor Ridge Pinot Gris
Willamette Valley Oregon
Served at the Fall Wine Pairing Dinner
St. James Hotel
Red Wing Minnesota
November 12th 2016
I harvested some Warba potatoes today. I started with 4 seed potatoes in the grow bag (3 on smaller bags). I'm super happy with the crop from one bag, 2.16 kg, and I still have 6 bags to go.