Pork chops with mashed potatoes and sauteed cabbage from the garden.
Pork tacos with guacamole, salsa that we found in our freezer that we had made last summer, onions and homemade tortillas. Served with Spanish Rice.
Frittata from our hens' eggs, home cured bacon, Swiss chard from our garden and mushrooms.
Pork stirfry with mushrooms, carrots, and onions from the farmers' market and cabbage from our garden.
Grassfed london broil with Swiss Chard from our garden and rice.
We ate a late lunch so didn't really eat anything for dinner.
Obviously we're going to be eating a lot of pork for awhile. I've also taken on the enormous challenge of curing lots of it. The hams are almost 30lbs each. So far we've got one in the brine for 13 days and then we'll smoke it for a couple of days. I'm thinking of making proscuitto with the other ham but need to come up with a place to cure it at. I could use our wine fridge but then I'd lose the use of that for cheese because the ham would take up the whole thing. I also started curing half of the pork belly which weighs 12lbs. I think we'll be OK with bacon for awhile.