Eggs three ways.

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My daughter and I were lucky enough to be invited to spend some time at a local farm, Radical Roots. It’s a beautiful wild property. They have a vast amount of space for so many different vegetables, one of which is featured in one of the recipes and is utterly delicious. The property is tamed with small agriculture but has so much wild space surrounding the farm. We spent time playing at a creek that, I later learned, connects to my father’s property. They recently planted an orchard. There is talk of cows. They have chickens. Chickens mean fresh eggs. I cannot express my love for fresh farm eggs. These beautiful eggs hold so much more flavor and color.¬†They are absolutely preferential. If you can get your hands on farm fresh eggs I highly recommend it. And, although I have not met many farmers, I am certain that most are just as generous as our new friends. We left with a bounty of fresh food that filled our pantry and refrigerator: leeks, green onion, hakurei turnips, peppers, cauliflower, eggs, squash, potatoes, and fresh thyme, cilantro and dill.

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A Cabin in the Forest; Breakfast Pizza

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If you ever have the opportunity to join friends at a cabin in mid-eastern Ohio, do it. Really any cabin at all. Our invitation just happened to be for a cabin in rural Ohio where the landscape begins to roll into the beginnings of Appalachia. Autumn is easily my favorite season with the leaves beginning to change and the air turning crisp. The necessity of wearing pants and a sweater to stay warm outside is pure joy. Enjoying the beginning of this season in a secluded cabin surrounded by friends, turning trees, and a small peaceful lake was the best way to welcome and celebrate autumn.

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