bits and pieces of fall harvest

As we do every year we planted a garden this last summer, this year has not been the bumper crop as we have had in previous years.

Usually we have enough that we can share with everyone and still have LOTS in the freezer, this year we still shared, but we have less in the freezer than we normally do.

Much like my relatives from the past I do as much stocking up as I can throughout the year, I know I will have a bumper crop of comfrey, enough that I can share some and still have some in stock for the winter.

We have an abundance of Acorn squash, and more than a few pumpkins, too bad my family only likes the squash and pumpkins in 2 ways, squash with butter and brown sugar, and the pumpkins for their seeds and for pumpkin bread.

Oh well guess I will be baking soon.

Any other ideas I would love to have them.

Hopefully we will get deer this season so that we can fill our freezers, speaking of deer, I also wanted to share our favorite, ok my favorite recipe for the meat, this recipe is good for beef and pork too.

Take your strip steak, or cut your steak so that you can have the meat laid out  tenderize the meat so that it is truly a strip steak.

Season the meat with salt, pepper, olive oil to moisten, put sliced green onion (thinly sliced) and parmesan cheese on the meat, then roll the steak onto the “stuffing”.

either us toothpicks to hold or butchers twine to wrap the steaks.

you can either cook on a hot grill, or in a pan, searing the outside through until the cheese is slightly melted, BUT do not over cook optimum would be to cook until medium rare.

I will write more as I am able.

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