Daily Harvest from the kitchen garden(and the freezer and root cellar)

For venison stew with shitaki mushrooms root veggies and chives.

I also use these scraps from the week of cooking for a flavor packet.

and slow cook it all day for a nourishing meal after hard work. I dont publish my recipes because they are made up each time by what is available. I encourage to eat seasonally, shop at farmers markets, grow a kitchen garden and create through inspiration. For this meal I used venison hunted by my brother, macomber turnips from our fields, onions from our root cellar, dried shitaki mushrooms carrots and celery root from my farmers market, and herbs from my own kitchen garden.