by Sue Schlabach | Aug 28, 2012 | Artisanal Living, Chickens, Eating and Cooking, Family, Farm Life, Garden, Recipes, Summer, Vermont
Tonight’s dinner of braised root vegetables was seasoned with bouquet garni—a pleasing little bundle of parsley, thyme and bay. We ate the sweet potatoes, carrots, and beets over gnocchi, drizzled with the pan juices, butter, and chopped herbs. The wind picked...
