Earlier this week, one of our visitors walked into the kitchen where Dani was cooking dinner and said, “I hear you are cooking guinea pigs for dinner?”
This took Dani aback. We have been known to experiment with all kinds of food here, but so far, guinea pigs have not made it to the frying pan.
“You are testing recipes? Right?”
The penny dropped. “Oh! You ARE the guinea pigs! Yes!”
Indeed, I had warned our visitors that Dani was going to be using us as guinea pigs when she tested recipes for this season’s Goody Boxes (which is what we call our CSA program). Chard was the featured vegetable and we had a couple of dishes which were chard-centric, including a really tasty version of dolmades. Typically, one rolls yummalicious stuff inside grape leaves, but being short of those, it turns out large chard leaves make a perfectly acceptable substitution. Something was lost in translation when I explained all that and given that I’d gone to great lengths to explain some of the options we have been looking into for our protein box customers, it’s hardly surprising that we had a bit of a misunderstanding.
Subscribers to our protein box this year can look forward to locally produced lamb, pork, turkey, duck, chicken, and various other unusual meats like rabbit, bison, venison, and ostrich (depending on availability). So far, though, the guinea pigs of Vancouver Island are safe – there are no plans to include them on the menu!
Tonight, after another delicious feast thanks to Dani and Toryn (Easter is a wonderful excuse to bake a ham …) we all painted eggs. Perhaps inspired by the beer bread, LS painted this ode to ale on an egg, just one of many fab creations he came up with after the dishes were cleared and the paint and eggs came out.
Everyone got into the act and before long bouquets of eggs were sprouting up all over the place! Yep. Spring is most definitely here!