Wednesday, May 31, 2017

The Farmers' Table

Everything we ate last night — and this is pretty normal for us — we grew ourselves on our organic farm or wild harvested in our neighborhood, including even what the animals ate that provided the dairy and meat and eggs. We’re having tortillas made from grinding homemade hominy made from a local heirloom corn we’ve been stewarding (saving seed, etc.) for about 13 years, with a mix of different varieties of dried peas (similar to black-eyed peas), with canned pork (from a hog which we primarily fed surplus dairy from our cows, acorns, and pumpkins), with goat cheese (from goats raised year-round entirely from our farm/without any purchased feed and made with homemade/home-processed rennet and home-cultured cultures), with cilantro and onions fresh from the garden, roasted red peppers from the freezer (from last year’s garden), with fresh Swiss chard on the side, with all-grass-fed milk from our Jersey cow to drink, and for dessert, angel food cake made with a 200+ year old variety of heirloom wheat and eggs from our chickens (which we’re currently feeding the smaller kernels of wheat that our seed cleaner separates out, together with everything they can scavenge on free range) and honey from our bees, with fresh strawberries on the side.

Tuesday, May 23, 2017

Friday, May 12, 2017

Salad Season

There's no doubt, the lettuce patch is the prettiest part of the spring garden.  With leaves of greens and reds, shiny and matte, smooth and frilled, firm and delicate, it's all a feast for the eyes.  But a plate piled high with fresh salad greens is even more beautiful.  We can't seem to enjoy enough salad these days.  It's peak lettuce season so we hope you'll indulge with us in this seasonal treat.  These are our favorite dressings.

  Our Basic Salad Dressing Recipe
1 cup oil
1/2 cup honey
1/2 cup vinegar
1/2 tsp. salt

Wilted Lettuce Salad
  Finely chop bacon and fry with green onions.  Add honey and vinegar.  Bring to a simmer then pour hot over lettuce.  Yum!!  Eric said he could become a vegetarian if he could eat salads like this (like we made yesterday) all the time

Thursday, May 4, 2017

CSA Share

Strawberries, potatoes, cabbage, kohlrabi, lettuce, green garlic, sugar snap peas

CSA Share

Beets, spinach, lettuces, snow peas, green garlic, cabbage, radishes, sweet potato

CSA Share