It’s quite the adjustment, however, to go from cooking for myself to cooking for over twenty each night!
I tend to err on the side of “too much,” which makes for a very full table come Friday night, when we eat leftovers and make space in the fridge for the following week.
Participating in real food means sometimes you have to get creative. Creative with uncommon cuts of meat … creative with a plethora of squash … creative with preserving the bounty.
Since we are in a season of particular abundance, when everything is growing and coming in at similar times, what are your favorite ways to get creative with this abundance? Any tips or tricks you want to share with the Hen House community?