Week 2 of the Eating Local winter challenge

We’re getting into the swing of things this week, although the shopping takes longer, and means trips to various different places rather than a walk down the road to the Co-op and the butchers.

Stock made from chicken giblets (free range chicken from Burwash Manor) has been made into mushroom soup ( local mushrooms from Michael in Histon), and fen carrots from the Sunday veg stall in the market are now made into jars of carrot jam ready for breakfast from tomorrow. We have made salads from carrot, cabbage, our own lettuce leaves and beetroot. We are very pleasantly surprised at the range of seasonal vegetables available, so there is plenty of variety.

Posted by Ann and Ian

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