L. Z.'s photostream  

Sautéed organic red onions in some certified organic 100% pastured home-rendered lard and than added fresh 100% pastured Umpaqua Valley lamb www.myspace.com/video/new-seasons-market/meet-the-rancher...;
Organic: carrots, parsnip, leek, yellow and purple potatoes, yam, celeriac;
Topped up with water and added wild mushrooms and unrefined sea salt. Cooked slowly on low heat in enamelled cast iron pot. Near the end added some organic broccoli.

Eggs from our backyard hens cooked to perfection in certified organic 100% pastured home-rendered lard, (soft and runny egg yolk, fully cooked egg white) sprinkled with some unrefined sea-salt;
Organic papaya and avocado;
Italian bocconcini;
Not seen here: Ripe organic persimmon.

Eggs from our backyard hens cooked to perfection in certified organic 100% pastured home-rendered lard, (soft and runny egg yolk, fully cooked egg white) sprinkled with some unrefined sea-salt;
Organic papaya and avocado;
Italian bocconcini;
Ripe organic persimmon.

Amazingly good fresh 100% pastured Umpaqua Valley lamb liver www.myspace.com/video/new-seasons-market/meet-the-rancher... ground with organic carrots, onion, & celeriac. Slowly simmered in my enameled cast iron pot with organic home-rendered 100% pastured lard. Added organic roma tomato sauce, two cloves of crashed garlic, unrefined sea salt, freshly ground organic black pepper and one bay leaf and continued to simmer on low heat.
Mixed with organic whole wheat pasta and chopped organic green onions and leek.

Dough was made from freshly ground organic: millet, rye, oat, barley, spelt & red spring wheat. It was fermented with some lemon juice for half a day.
The topping is made of organic roma tomato sauce, 4 kinds of raw cheese, organic capers, organic onion, organic prosciutto and black pig salami, plus oregano from our garden.