In other food news:
I taught a canning class on Saturday. We made applesauce and pickled vegetables. The student were very engaged and had lots of questions. I took a jar of my peach sauce to share and it was a hit. Sunday I made a fab Mexican inspired dinner for Emily's annual VIP Dinner. The menu included sweet potato and black bean quesadillas, cilantro lime quinoa and coco-frozen banana ice cream.
celery root, carrots, eggs, potatoes, pole beans, garlic, purple basil
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