Last week we put a lamb steak (I browned it first in a cast iron skillet), 2 tomatoes (whole frozen from last summer, thanks to Fish Kills farm) onions, garlic, various herbs I had in the fridge, and white wine. It cooked for about 6 hrs on low. I shredded the tender melted lamb a bit then I folded in spinach just so it wilted and served over cous cous with currants. All four of us licked our bowls!
Today we had a 1/2 lb of ground pork left from our CSA (thank you Local Roots) as well as carrots and cranberry beans. Threw this in with a couple of those amazing tomatoes, onions, garlic, salt & pepper. Not sure what to serve it with... Rice?
Side note, I have been pinching the skin of the tomatoes off with tongs. I don't like the chards of tomato skin in dishes.
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