Friday Farmarian Food Competition – 12/04/2015

Every weekend, running from Friday through Sunday, we hold a Friday Farmarian Food Competition.

The rules are:

  1. 1 photo. A story/description of 150 words or less. Must be cooked or harvested that week (honors system). Whoever gets the most likes wins.
  2. Admins can participate, but they cannot win.
  3. Voting closes Sunday morning.

This week, we had a tie between Heidi Nye and Marii Jõekalda. Incredible submissions.

Heidi Nye: I made homemade vegetable and sausage soup! The pork was butchered by us and I made my own sausage. Veggies were from my Bountiful Baskets delivery. Stock was made with homegrown chicken carcass. 🙂

12291161_10102945258400520_7327767404730788588_o

Marii Jõekalda: Hearty and simple deer-stew.

That’s what living in an awesome community looks like… Some ingredients were received in “gift-economy”. Stew base: homemade elk-stock; tomato sauce from friends pantry. Celery-root, garlic, onion & potatoes bought from local grower. (Rainbow carrots came from the store – don’t tell anyone!). Snapped the photo this AM – as that’s all that was left from last night’s dinner. (Therefore the glass container – was heading to work!). PS. the meat in the stew is deer but the meat on the side is elk – had no more deer left…simple seasoning: salt, pepper, paprika

12304140_10153681827634002_3211343667164683848_o

Get the word out.Tweet about this on TwitterShare on FacebookShare on RedditPin on PinterestEmail this to someonePrint this page

Friday Farmarian Food Competition – 11/27/2015

Every weekend, running from Friday through Sunday, we hold a Friday Farmarian Food Competition. The rules are:

1 photo. A story/description of 150 words or less. Must be cooked or harvested that week (honors system). Whoever gets the most likes wins.

Admins can participate, but they cannot win.

Voting closes Sunday morning.

This week, we had a tie between Heidi Nye and Rob Beckham.

Rob Beckham: Brisket- raised, butchered, and cut by my very own, local Texas tech university agriculture students. I got up at 5am yesterday and slowly smoked it for 13 hours for the family. It had a well marbled interior, and crunchy/salty/peppered bark on the outside!

11222294_10153769412614443_7942754947846097980_n

Heidi Nye: I cook locally grown or locally sourced. Here is my photo for the week. I grew these different types of squash…

12265746_10102935044504250_7934145170417206788_o

Want to strut your stuff? Join us at www.facebook.com/groups/farmarians and get your photos ready for Friday!

Get the word out.Tweet about this on TwitterShare on FacebookShare on RedditPin on PinterestEmail this to someonePrint this page