Saturday, March 04, 2017

Know Where Your Food Comes From

Since the wake-up temperature was minus 20 with the windchill this morning, it seemed a great day to bring out the spring tonic: black currant jam.
How lucky am I to have friends who not only collect the currants and make their own jam, but feel compelled to share a jar with me? Mark and Theresa also are our suppliers for honey, and chickens (the plucked and butchered kind) -- as well as those delightful baby goats (who may give us milk).
This is far more than "know where your food comes from" - this has the potential to be a "100 kilometer diet" project.
Thanks, M & T! The jam is delicious. There is a spring in my step already!

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