This super-simple meal turned out really well and, and a good part of it is from the yard.
Dividing onions from the yard.
Yard kale and yard bok choy. I think we might be at the end of the bok choy. A couple of the plants started to bolt a few weeks back and I immediately started eating them. They are actually still very good, very flavorful, but I fear that they aren't long for the world.
I softened the onions in olive oil and butter, added the house-made pork fennel sausage from McCall's Meat and Fish, and after the sausage was browned, I added the greens.
Here's the final meal with green and bold = yard food. Sausage, onions, and greens topped with homemade yogurt and *outstanding* sauerkraut from Farmhouse Culture. Mashed sweet potatoes (to save time, boiled not roasted, and not as good). A thyme and brie egg-white omelet (I had left over whites from a cake I made a few days back, this is not an attempt to save calories by removing yolks).
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