Keeping it Local

The other night I had in mind to make a stick to the ribs supper and attempted rack of lamb. Came out great. I also served a side of my own sugar snap peas from last July's harvest and my own potatoes, carrots and wild garlic from the cold room. All delicious!

More peas in the freezer so I made a soup, which I put through the food processor and then strained. And then I added last night's leftover pea pods. Yum!