3.34: The First Ever Day on the Farm - Ploughman's Lunch

Our very first 'Day on the Farm' event was 'evolutionary' as families from across South Texas made a short drive to learn, tour and eat. Aislynn describes her amazing Ploughman's Lunch (farm-to table lunchable) offering and we make Goat Guisada (carne's carne, right?) with leftover goat from the day's goat roast. Aislynn gives a short history of progressive agriculture education in South Texas.

Unanswered Question:

• How do you pronounce 'Tsigarelli'?  
• Coltrane v. Davis in the Blue
• What is a 'blue zone'?

Random Question of the Week:

Links/Recipes:

Dinner Table Talks Salon: https://www.aislynncampbell.com/shop/p/dttsalon

Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday

Name the Chicken:
https://www.facebook.com/ourdinnertabletalks/posts/885496686184419

Carne Guisada - https://www.kitchengidget.com/2018/12/14/carne-guisada-recipe-mexican-style/
We, of course, used goat.

Spanish Rice - https://lilluna.com/food-tutorial-spanish-rice/