Cooking: Melon Sorbet

"Food, a French man told me once, is the first wealth. Grow it right, and you feel insanely rich, no matter what you own." --Kristin Kimball The Dirty Life

To view this post on Facebook, click here. We continue to try to find a use for everything on our farm. 

Melons don't come periodically. They come in one gigantic explosion. How much honey dew can you eat? Well, a lot if you have a variety.

John made some Melon Sorbet. He did this with a Honeydew-melon variety named "Banana" that was sold as far back as 1885. We bought our seed from Baker Creek Heirloom Seed Company. It has produced very well for us here in East Tennessee.

And the sorbet was delicious.

The Chef: Gumbo-Type Stew

"How was it possible that this abundance had always existed, and I had not known it? I felt, of all damn things, safe. Anything could happen in the world. Planes could crash into buildings, jobs could disappear, people could be thrown out of their apartments, oil could run dry, but here, at least, we would eat." --Kristin Kimball The Dirty Life

John's cooking. It is simply .... uh-maz-ing. What's even better is when he uses the stuff that WE grew on OUR farm to make a delicious meal.

We keep striving to eat straight from our land. We are hopeful that within the next few years we will be eating 60-80% of food that is directly from our dirt and not from a grocery store.

A ton of work. But so worth it. Especially when you have someone like him to cook it for you.

Introducing: