More than half of the calories we consumed for dinner were produced on our farm. This is not the norm... yet. Our goal is to produce at least 80% of our calories on our farm.
We are slowly getting there!
Dinner tonight consisted of pork from our pigs (served with a red wine and balsamic vinegar reduction sauce), greens from our garden (swiss chard and leeks sautéed in the pan that the pork was browned), and oven roasted rutabaga. Delicious!