So glad it’s trash day

On Sundays this…

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transforms into this.

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It’s as easy as letting the ingredients plan the menu.

Thanks to John Crow, Henwyn, and Grassroots Farms, we kicked off Belly with braised pork belly.

Veggies on hand from Stillman Farm and Dick’s Market Garden went into top-notch salad.

And a concoction of vinegar, habanero, and ginger produced pickled Atlas Farm radishes.  It’s not just the heat. Those are tears of joy streaming down your face, friend.

And to top it off, kung-fu on the big screen.

Good people. Good food. Good times.

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