#winter menu

the most wonderful time of the year ⋆⁺₊✧

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Seared Scallops with Winter Squash Purée and Crispy Sage with a Cider Pan Sauce, from FORKSn'ROSES

Tartiflette Ingredients: 1kg large Charlotte potatoes, peeled 200g lardons 2 shallots/1 large onion, finely chopped 1 garlic clove, crushed 100ml white wine 100ml cream 1 whole Reblochon cheese, sliced Black pepper and salt   Method: Pre-heat the oven to 180C (fan oven). Boil the potatoes in salted water until cooked, but still hold their shape (about 10 minutes depending on the size of the potatoes, you can test by pricking with a knife, if the potato slides off easily, it is done). Drain potatoes and leave to cool. Add the lardons to a hot frying pan, then add the chopped shallots and garlic and fry until slightly browned. Season with pepper, then deglaze the pan with white wine and continue to cook until most of the wine has cooked off. Slice the potatoes thinly and then begin to layer into a large oven proof dish (I sue my favourite blue lasagne dish) with the lardons. I usually do a thin layer of potatoes on the bottom followed by half the lardon mixture, another layer of potatoes, the rest of the lardons and then a final layer of potatoes, but really you can layer them however you want! Pour over the cream and season with plenty of black pepper. Slice the Reblochon cheese and cover the layered potatoes with the slices. Bake in the oven for about 30-40mins, or until the cheese is golden and bubbling on top. Serve with a fresh green salad dressed with balsamic vinegar and olive oil, cornichons (mini gherkins), charcuterie (we like a mix of jambon cru, coppa, rossette de lyon, ham and saucission) and plenty of French bread for dipping! Perfect! Now you can cook up a little taste of the Alps at home!           Read the full article

As the seasons have changed, it is time to switch our herd over to our Winter menu. This is an example of what our guinea pigs receive daily. Each day we give chopped celery, sliced radish, green pepper and chopped or baby carrot. This is given daily. To that we add a green. Some of the favorites for our herd are, Collard Greens, Romaine or Green Leaf Lettuce, Cilantro is a huge favorite, kale and Spinach. Twice a week we give a fruit treat. Apples are great this time of year. A lot of pigs enjoy a blueberry or two. We also give banana and watermelon. Never feed anything from the Rhubarb plant. This time of year you can also feed some Pumpkin. Take the seeds out for the pigs, (roast for yourselves) and prepare as you would a lantern. I would say half my pigs enjoy some pumpkin. I would like to thank everyone that donated veggies from their gardens this year. Also the people that just showed up here with some veggies for the pigs. You are all awesome, and the pigs and I appreciate you thinking of us. It does help me to feed the many fosters and rescues we have through the year. So huge thanks. If any of you would like to share what you feed in the Winter months, please comment and add pictures of your salads. Would love to see some salads and happy pigs. 🥗🥗

diavolo creminelli calabrese pepperoni, house made fresh mozzarella, diavolo sauce, house pickled peppers.