Now What?

Heather White

You’ve grown a beautiful garden, harvested it and it’s stored. Now What? Plan lunch and dinner around what you have stored. It’s hard when you look at your larder to figure out what to do and how to do it? Well here are a few ideas.

I love Lima bean, grow them in large quantities. I also love short ribs. What a great dinner idea? Right! Here’s a great recipe to include both.

• 2 cups canned Lima beans

• 2 quarts water

• 2lbs short ribs

• 1/2 cup barley

• 1 tablespoon Redmond salt

• 1/4 teaspoon pepper

• 1 or 2 cloves garlic to taste

• 1 teaspoon ginger (optional)

Quick way: Place in instant pot for 1 hour.

Favorite way: Place dutch oven on wood cook stove. Place all ingredients in pot, cook for 5 to 6 hours. Let it simmer and become tender, lid on. Remove bones and serve. I enjoy serving with cornbread. Yes what a great addition and use for the dent corn you grew and wheat, eggs and lard.

• 1 cup ground corn to make cornmeal

• 1 cup wheat ground to make flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1 teaspoon Redmond salt

• 1/3 cup Lard

• 1 egg

• 1 cup Raw Milk

Place milk, egg, and warm lard in bowl and beat. Sift flour, baking powder, salt and sugar in separate bowl. Stir wheat bowl into liquid bowl then add cornmeal. Mix well. Pour and bake in wood-stove oven. 400 degrees- until done about 25 minutes. Remember wood stoves each bake differently. Serve immediately with Short-ribs & Lima bean meal.

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