In response to the Urban Homesteader’s 100 Foot Diet Challenge, we cooked up our first 100% backyard homegrown meal. Okay, it was a bit meagre. But it was homegrown!
What did we have?
- Homegrown peaches and cream corn on the cob
- Homegrown Red Norland potatoes cooked into oven-baked fries
Okay, I told you it was meagre. But it filled us up, and it counts towards the challenge!
My next challenge, though, is to be able to make oven-baked fries that a) don’t get scorched, and b) don’t fill the house with so much smoke that we can see sun rays streaming in.
Can anybody help me out with this? I tried switching from olive oil to canola because of its higher smoke point, but unfortunately got the same results.
CoMo Homestead friends, what am I doing wrong?