Why we do what we do…

I haven’t posted about food for a few weeks and as tonight’s dinner was a good example of why we persevere with what we, I thought I’d post a photo of it. We had roast pork from one of our Berkshire pigs, roast parsnips lifted from the garden an hour earlier, roast potatoes from our storage bins, roast carrots from our stores, and herbs from our own plants (rosemary with the vegetables; thyme and sage with the pork). The Other Half and I had home-brewed spiced potato wine with ours, while the boys had water from our borehole. No food miles, all produced without synthetic inputs, and all with known provenance. Of course, it takes a lot of hard work and a long time to grow, rear, produce, store, prepare, cook and finally eat your own food but, in our view, it’s more than worth it. It also tastes sublime.