{"id":706,"date":"2020-05-04T12:42:50","date_gmt":"2020-05-04T18:42:50","guid":{"rendered":"https:\/\/lostweekendfarms.com\/?page_id=706"},"modified":"2022-05-23T09:59:21","modified_gmt":"2022-05-23T15:59:21","slug":"what-were-eating","status":"publish","type":"page","link":"https:\/\/lostweekendfarms.com\/what-were-eating","title":{"rendered":"What we’re eating"},"content":{"rendered":"\t\t
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We’ve been kinda bummed lately. With all the face covering and social distancing in place we can’t really do a big part of our mission:\u00a0 talking to folks about food. One of the aspects that brought us into what we do is talking and sharing ideas around food, culture, and sustainability and that has been severely curtailed. This season, I expect, may bring a different interest in simple meal prep, food storage and even preserving. We plan to share some of our approaches to these topics through our CSA email list but also our website and social media platforms and we encourage you to do so too. If you make something that inspires tell us about it.<\/p>

For years folks have encouraged us to publish some of our recipes, but that didn’t make sense as there are so many recipe sites that are pretty good. And besides, I don’t cook that way. By a recipe I mean. Generally I think in terms of the type of ingredients that I have on hand and leverage that with whatever else is readily available. Then I think about technique and go from there. So yeah, I’m not really a recipe writer.<\/p>

But in the times we’re in I need somewhere that I can point to and say I’ve got some information that I approve of on the subjects of particular ingredients, technique, preserving…<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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