Mar 2, 2019
It's clean the fridge and harvest day. We made thick soup of sausage, homegrown mushrooms, carrots, onions, green peppers, and garlic, with pressure canned broth, black and pinto beans, over rice. A mixed salad with all greens from the garden, routoms from sour dough bread, and ACV dressing. Garlicky spaghetti squash too! #NothingToWaste #PlanningDinner #LearnToLoveLeftovers #EatWhatWeHave #GazelleIntense https://www.instagram.com/p/BuhbOhHHUXa/?utm_source=ig_tumblr_share&igshid=enn54d41wg6e