Straight from the farm to my kitchen

We still have a lot of venison to cook from last year, so I am trying to make it now before this hunting season. Tonight I made garlic honey marinaded venison chops, and decided to accompany them with crop share veggies. I made roasted brussels sprouts using a recipe from my friend/neighbor Martha, and also parsnip-potato mash. Trevor thought it was pretty fancy. Delicious! It feels really good (fresh AND ethical) to eat a meal that is all straight from the farm….even the venison (pretty much…we did have a meat market do the work first).

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