For lunch today at Howell Farm is homemade spaetzle, made fresh with Howell Farm eggs and wheat, topped with a creamy pork and mushroom casserole. The German home cooking is courtesy of Howell Farm super volunteer Reinhold.
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The Furrow is the online newsletter of The Friends of Howell Living History Farm. We will be updating this site about once a week with crop reports and other insights into life on a horse-drawn living history farm.
|THE FURROW: The online newsletter of Howell Living History Farm||