We eat from Fern Creek year around. Summer and fall meals are obvious; in the winter we eat from our root cellar, pantry, and freezer, making soups, roasted vegetables, stews, stir-fries and pastas, cobblers from the berries in our freezer and apples in the root cellar. Some recipes are original, and when they are not, I’ll let you know where they came from. Mostly ingredients are locally sourced (often from Fern Creek), and as near always as possible, our food is just food–that is both simple and compassionate. More on both of those in future posts!