The husband has returned home and planted himself in the kitchen. I can’t say I mind, when the result is an amazing crock pot meal. He took a Bison chuck roast out of the freezer and threw in all manner of vegetables and fruit that I had from the farmer’s markets and came up with something AMAZING. The bison was SO tender after cooking for five hours and the way the flavors blended together was really a work of art. I think I’m still in a food coma over this one! It was all served over some home made noodles using Whole Wheat Pastry flour and Buckwheat flour from the Mill at Anselma.
Crock Pot Bison Roast:
Bison Chuck Roast – Backyard Bison
Onion – North Star Orchard
Purple Potatoes – Unknown Vendor at Anselma
Apples – North Star Orchard
Noodles – Egg from Mt View Organics, Flour from the Mill at Anselma, Buckwheat flour from the Mill at Anselma
Peppers – My Garden
Wine – Paradocx
Beer – Homebrew Imperial Blonde
Sage – My Garden
Cilantro – My Garden
Basil – My Garden
Non-Local – Spices