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Field and Farm

October 8, 2014

Leftover rump roast, some pretty flowers ( bouquet and cauli), a few carrots and peas from the garden along with some internet inspiration and we’ve got dinner.  Not sure how green cauliflower mash will look…but I figured the green zinnias would make it look like I planned this instead of grabbing what was handy.

7 Comments leave one →
  1. October 8, 2014 7:06 pm

    I’ve not tried it – but I’ve been told those cauliflowers taste good roasted.

    • October 8, 2014 7:10 pm

      Oh my you have to try it roasted! Delicious! We’re waiting for this “pie” to cool now…crust mash was yummy, I had ricotta and parmesan, which seemed fine.

  2. Chris permalink
    October 9, 2014 7:53 am

    I LOVE that limey green dahlia…do you know the name of it? And it’s perfect with your limey green dish! 🙂

    • October 9, 2014 9:02 am

      It’s a zinnia, Benary’s Giant Lime. I know glads come in green but I don’t think anyone has gotten a green dahlia yet. It’s exactly the same color as the Vita Verde cauliflower we had for dinner last night. Matches my chartreuse and lemongrass Fiesta too 😉

  3. Chris permalink
    October 9, 2014 12:00 pm

    Of course it’s a Zinnia…Where are my glasses? 🙂

  4. Kristin permalink
    October 12, 2014 7:52 am

    Should’ve had some corn fed mutton for that Shepherd’s Pie. 😉

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