Ravioli filled with lamb and chanterelle mushrooms.
I make the pasta dough and fillings and my husband puts them together.
(Lamb from a local farmer; chanterelle mushrooms from the northern forest frozen in season; dried herbs -- sage, rosemary and oregano -- from my garden.
The pasta was made with eggs purchased at the sawmill at Rosthern, a product of the owner's sons.)
Ravioli filled with beet greens and ricotta cheese in
a sage butter sauce.
(Beet greens and from my garden sauteed and frozen in season; sage freshly picked from under two feet of snow!)
Maple Walnut ice cream
(Cream from a local farmer; maple syrup tapped near Kamsack)
Extras for another meal!