A walk on the wild side

Our dinner is in the oven—a chicken pot pie. The chicken (and broth) are from two Pat’s Pastured stewing hens we had left from our winter stockpile. Our own carrots, parsnips, and tarragon went in. As did a Laetiporus sulphureus or Chicken of the Woods wild mushroom. So if you find no more posts, you... Continue Reading →

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