Monday, December 21, 2009
Breakfast: Bacon, Over-Easy Eggs with Cheddar, Gogurt with Blueberries
Lunch: Mache Salad with Green Onions, Pecans, Grated Ricotta Salata, and Sweet Oil and Vinegar Dressing; Cod in Cream Sauce
Evening Snack: Leftovers - "Fried" Chicken Breasts, Cole Slaw, Green Beans, Dark Chocolate, and Wine
Ingredients in Today's Menu from Sweet Garden Farm: Eggs, Gogurt, Mache, Green Onions, Ricotta Salata, Cabbage, and Carrots
Sunday, December 20, 2009
Here are Tigger and Una during the height of the big snowstorm yesterday afternoon. When bad weather comes I close the roof on the little porch and one of the doors to the barn so the snow/rain doesn't get in. They do like to stand at the door and look out.
They are nice and cozy inside with their own water bucket, hay feeder, bench and lots of fresh straw. They also have their mineral feeder inside with them with free choice kelp and baking soda. They stayed in the barn all day yesterday, but finally came out today when Cousin Carrie dug paths for them to walk to the gate and to their cable spools. They're all set now, but they do seem a little unsure of all of this white stuff...
These were done with a basic soft cheese recipe: starter culture, rennet, setting overnight, draining for two days in molds, salted and aged for one day, then served. The smoked paprika and the garlic and chive cheeses both had the flavorings layered within the cheese, but the cracked pepper was just on the outside. They looked so pretty on the plate. It was fun!
Sunday, December 13, 2009
It seems so quiet in the barnyard. Most of the head butting was between Tigger and PJ. There's not much action between Tigger and Una as Una pretty much lets Tigger be Herd Queen without argument. Three goats just seemed much more like a herd.
Monday, November 16, 2009
3 pounds ground beef (I used organic grass fed)
1 large organic onion, chopped
2 cloves organic garlic, crushed
2 pounds fresh or frozen organic tomatoes, peeled and chopped
a little olive oil
6-8 teaspoons "Better Than Boullion" Beef Base - (secret ingredient, shhhh!)
1 tablespoon raw organic turbinado sugar (second secret ingredient...)
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons black pepper
about 1 cup water
sea salt to taste
Brown ground beef, garlic, and onions in large skillet, drain grease and dump into slow cooker (I do this in two batches). Into same skillet place all other ingredients and bring to a simmer. Cook until tomatoes are tender and have fallen apart. Pour this combination over the ground beef in the crockpot. Stir. Cook on low for 8-10 hours. This makes a mild chili, which is what I like. Add more chili powder and cumin if you want it hotter. Enjoy!
Saturday, November 14, 2009
Ingredients in today's menu from Sweet Garden Farm: Eggs, Gogurt, Peppers, Carrots, Swiss Chard, and Cheese in Swiss Chard.
Monday, November 9, 2009
It's breeding time at Sweet Garden Farm so the girls have a suitor, NC Promiseland SAI Samurai. Sam arrived on October 20. As of this past Wednesday, November 4, he had bred all three does. I was actually ready to return him to his home this morning and saw him mounting Tigger! So, he'll be staying a few more days to make sure that Tigger doesn't come back into heat. I do want to be sure of this pairing for Tigger as I plan to keep two of her doelings if she has two. Sam is related to several national champion milkers, and Tigger is my best milker, so I'm hoping the combination will be good. Tigger has the capacity, but not the form. Sam should bring capacity and form. Click on his picture in the sidebar to go to the website for his herd, Tiny Town Goats.
For those of you who are new to goats and their ways, Sam is actually completely white. During rut the bucks pee on themselves, especially their front legs and faces. This scent is supposedly very attractive to the does. Really! He does smell though, so I'll be happy to get rid of him, although he is an extremely well behaved boy, and no problem at all other than the odor. :) He was a bottle-fed baby, just like my three girls.
I hope to have kids the last of March and first of April. I will certainly have some available for sale, as I plan to keep only two doelings, but should have a total of five to seven kids.
Breakfast: Bacon, Simple Fried Eggs, Gogurt with Blackberries
Main Meal: Grilled Chicken Thighs with Homemade Seasoned Salt, Cheesy Kohlrabi, and Cole Slaw
Evening Snack: Cheeses and Salami, Grapes, Wine, and Dark Chocolate
Ingredients in today's menu from Sweet Garden Farm: Eggs, Gogurt, Kohlrabi, and Cabbage
3 T Coarse Sea Salt
1 T Paprika
1 T Celery Salt
2 t Garlic Powder
1 t Raw Sugar
1 t Onion Powder
1/2 t Cayenne
1/2 t Tumeric
Mix all ingredients and then pour into small shaker bottle. Shake on pork chops or chicken thighs before baking or grilling. YUM!
Link to Kohlrabi Recipe: http://recipes.epicurean.com/recipe/11783/summer-kohlrabi.html
I added about 1.5 cups of shredded cheddar cheese to make it "Cheesy Kohlrabi."
Wednesday, October 21, 2009
Breeding season has begun for me. Yesterday my chosen Buck arrived and is now in the yard with Tigger, Una, and PJ. So far he's shown considerable interest in PJ, but none for the other two. He'll be here until he's bred all three which might only take a couple of days, or might take a couple of weeks.
Saturday, October 10, 2009
When I realized that I was going to have mice out there, and that I really couldn't ask my husband to bait the traps and dispose of them for me, I decided that I better learn to do it myself. So, I bait the traps, and when I catch one, I dump the body in the field (outside of the barnyard) and reset the trap. I do wear gloves!
There's really no way to keep them out of the barn, there are so very many ways they can get in. But, I sure don't want them setting up house in there.
I've devised a strategy that seems to work pretty well. I use to put traps all around the milk room, but the mice would steal the bait and not get caught. So now I set up kind of an ambush. I put five to six traps in a circle. In order to eat the bait off of one trap, they have to stand on another. Sometimes one mouse will get caught by several traps. That's fine. I do want to be sure that they are dead. And they are, thirty-six so far...
Breakfast: Uncured Bacon, Scrambled Farm Eggs, Gogurt with Blueberries
Main Meal: Large Salad with Garden Lettuce, Garden Tomatoes, Garden Green Peppers, Onions, and Shredded Ricotta Salata Cheese, dressed with Sweet Oil and Vinegar Dressing; Grilled Chicken Thighs with Homemade Seasoned Salt; and Pickled Garden Beets
Evening Snack: Grapes, Assorted Cheeses and Salami, Wine, Dark Chocolate
Tuesday, September 22, 2009
I made soft goat cheese yesterday afternoon which has to sit at room temperature overnight. Then during the day today I drained it. From one gallon I got two pounds of soft goat cheese. It's in the refrigerator now. I'll move it to the freezer in the morning.
I picked several dozen tomatoes; I'll freezer those in a couple of days.
I cooked up 6 packages of zucchini and onions that went in the freezer, and cleaned and froze about two dozen sweet peppers.
A good day's work.
Breakfast: Pork Link Sausage, Over-easy eggs, Gogurt with Blueberries
Main Meal: Sliced Tomatoes with Olive Oil, Red Wine Vinegar, and Ricotta Salata, Cole Slaw, and Grilled Pork Chops sprinkled with Homemade Seasoned Salt
Evening Snack: Salami with Soft Goat Cheese and Hot Pepper Jelly, Crustless French Silk Pie with Real Whipped Cream
Thursday, September 10, 2009
The book I'm using as a guide for winter planting is called Four Season Harvest and is written by Eliot Coleman. It's been invaluable in learning about winter gardening.
Last year Eddie built a portable greenhouse that covers six of our raised beds. We put it up in November and took it down in March. We ate spinach and lettuce all winter long from the greenhouse. I'm hoping it will do even better this year. The soil is in better shape from all the great compost we've been making, and I have a little better idea of what I'm doing.
Right now we're still enjoying lots of tomatoes, some cucumbers, melons, incredibly delicious zucchini, peppers, eggplant, and carrots. We had our first fall lettuce yesterday. It was tender and delicious!
Breakfast: Uncured Pork Bacon, Over-easy Fried Farm Eggs, Gogurt with Blueberries
Main Meal: No-Noodle Lasagna, Cucumber and Tomato Salad, Fresh Melon
Evening Snack: Shrimp Cocktails, Wine, Ice Cream with Chocolate Sauce
1 lb. grassfed ground beef
1/2 onion, chopped
1 green pepper, chopped
1 eggplant, chopped
2 cloves garlic, minced
Step One: Put a little olive oil in a large skillet and heat to medium. Add crumbled ground beef and all of the above ingredients. Cook and stir until beef is no longer pink and vegetables are tender. Drain if necessary.
1 28 oz. jar spaghetti sauce
salt and pepper
Step Two: Add the above ingredients to the meat and vegetable mixture in the pan. Bring to a gentle simmer and let cook until the other components of the dish are ready.
1 lb. of ricotta
salt and pepper
Step Three: Combine the above ingredients in a medium sized bowl.
8-12 oz. shredded mozzarella
Step Four: Assemble - Put half of the meat mixture in the bottom of a 9 x 13 pan, cover with all of the ricotta mixture and about 1/3 of the mozzarella. Then cover that with the rest of the meat mixture and all of the rest of the mozzarella.
Step Five: Bake at 350 degrees for about 45 minutes or until bubbly and a little brown on top.
Variation: You can leave out the green pepper and eggplant. If you do, cut the spaghetti sauce down to half a jar and assemble in a 8 x 8 or 9 x 9 pan.
Wednesday, August 19, 2009
First you make "Panir" (also called "Paneer"):
1 gallon whole milk
8 T lemon juice or 2 t. citric acid dissolved in 3/4 c. hot water
In a large pot directly heat the milk to a gentle boil, stirring often to prevent scorching. Reduce the heat to low and drizzle in the lemon juice (or citric acid in water). Cook for 10-15 seconds. Remove from heat and stir gently until large curds form. Let set for 10 minutes. Ladle curds into a colander lined with butter muslin (I use old sheeting). Tie the corners of the fabric into a knot and hold the bag under a gentle stream of lukewarm water for 5-10 seconds. Twist the top of the muslin to squeeze out extra whey. Hang the bag to drain for 2-3 hours or place fabric covered curds in the colander and place a heavy object on top and press for 2 hours at room temperature. Eat right away or store in fridge for up to 2 weeks.
1 recipe Paneer
Noniodized salt to taste
herbs, pepper, garlic to taste
Olive oil, for shallow frying
Follow directions for Paneer up to rinsing under lukewarm water and squeezing out excess whey. Put wrapped cheese in colander, place a 5-pound weight on top and press for 45 minutes. Unwrap the cheese, break apart and press with a clean cloth to remove any remaining whey. Knead the cheese like bread on your counter or cutting board for about 10 minutes until it is light and smooth, without any grainy texture. Add salt, herbs, garlic, etc. in any combination desired. Shape cheese into flat patties and shallow fry them in olive oil. Store in refrigerator 1 to 2 weeks, fry just before serving.
I added salt to the whole recipe, then divided the "dough" into 4 balls. I put different seasonings in each one: one I left plain, just with salt added, one I sprinkled with a mixed Italian seasoning blend and pepper, one I mixed with herbs de provence, and one I mixed with fresh garlic and dried chives. We've eaten all but the herbs de provence patty. They all turned out delicious!
Breakfast: Homemade Country Sage Pork Sausage, Pumpkin Breakfast Bake, Gogurt with Raspberries
Main Meal: Grilled Pork Tenderloin marinated in garlic, dijon mustard, and honey; Tromboncino Zucchini and onions sauteed in olive oil and butter with crumbled Ricotta Salata; Fresh Garden Honeydew Melon
Evening Snack: Leftover grilled chicken, Chenna cheese with herbs de provence seasoning, grapes, wine, dark chocolate
We've been thrilled with the Tromboncino Zucchini. See a picture here: http://davesgarden.com/guides/pf/showimage/31890/. I've given some to my parents and to my friend Carolyn and they are also very impressed. The seeds are only in the bulb end, but they don't get big. The squash sautes beautifully and doesn't get mushy. Today we had it just with onions, but I've also included it in mixed stir-fries with eggplant, carrots, etc. and it's just delicious. This is one plant that I will definitely be planting again. The vines grow very long though. I have one that must be twenty feet long. I've got it tied to my fence.
Thursday, August 13, 2009
Earlier this year (when I just had Tigger and Una) my milk production seemed to really be plummeting. I posed my question on a Nigerian Dwarf yahoo group I belong to and the consensus was either a copper deficiency or subclinical mastitis. I thought the copper deficiency, or perhaps just a general mineral deficiency made sense, but decided to pursue both a copper deficiency and subclinical mastitis as possibilities. Several people on the group recommended that I contact Kat at Fir Meadows (www.firmeadow.com) to get some recommendations.
She recommended that I start with a liver cleanse, and then for the copper use kelp with an herbal blend high in copper and selenium. She recommended a salve for the possible subclinical mastitis. I purchased all of these items and began using them around July 20. Within about two weeks there was a marked improvement in my milk production. Tigger, my best milker, is up about 30% and holding nicely at that new level. Una is up just a slight bit. I haven't noticed any change in PJ. PJ is not receiving the salve or the liver cleanse. She does get the free choice kelp with herbal blend. I decided to kind of use PJ as my control goat. I don't want to experiment with her anyway, since she belongs to someone else, so that works out nicely.
I know that Tigger and Una have not been eating the minerals I have had out all Spring and Summer. I've replaced them several times, but they just aren't eating them. I think the whole bag is stale. All three goats have been gobbling up the kelp like they are starving for it, but especially Tigger and Una. I've gone through five pounds of kelp since July 20 with just these three little goats. I think Tigger and Una especially were mineral depleted and that may have been what caused the drop in milk. Una never really got up to where I would have expected her to be, she's still at her maximum production. Tigger is now, according to the charts I've seen, about where she should be when starting her sixth month of lactation.
So, I'm thrilled with these results. I'll continue the liver cleanse through the Fall, as Kat has instructed. I've used up all of the mastitis salve. I'll continue with the kelp with copper and selenium herbs. Kat has also made some other suggestions about feed in answer to my questions. When I get rolling on that I'll post that too, but enough for today.
Breakfast: Uncured Bacon, Eggs Scrambled in Butter with crumbled Ricotta Salata, Gogurt with Blueberries
Main Meal: Fresh Garden Tomatoes drizzled with olive oil, red wine vinegar, salt, pepper, italian seasoning and crumbled Ricotta Salata; grilled Red Peppers, Carrots, Onions, and Eggplant; Marinated and Grilled Sirloin Steak
Evening Snack: Fresh Garden Melon, Manchego Cheese dipped in Tapenade, Wine, Dark Chocolate
Thursday, July 23, 2009
Miss Broody Update: Finally I put Miss Broody in her own cage in the barn. She had to stay there all day long. I did give her food and water, and after three days I set her free. She's cured! So, all ten hens are back in business.
Other news: I have a new goat. Well, she's not really mine, she's a loaner goat from my friend and goat mentor. I haven't had as much milk as I wanted, so my friend is loaning me a doe. I'll return her in the fall. (See PJ's picture in the sidebar area.)
I picked her up yesterday. There's been a lot of head butting between Tigger and PJ. (See picture above.) They are trying to establish a herd queen. So far Tigger is definitely on top, but it remains to be seen what will happen once PJ settles in. She's found the food, water, and minerals, and she was very well behaved on the milkstand this morning and last night, so, so far, so good.
I need more milk so I can make gogurt, mozzarella, ricotta, and soft cheese enough to last me through the winter when the does are dry, i.e. when I have no milk. Right now I have very little in the freezer. I just can't imagine going back to store bought after having these delicious goat milk products, made right here. Yes, I'm spoiled.
Breakfast: Pork Sausage, Egg, Onion, and Cheese Scramble; Gogurt with Raspberries
Main Meal: Mixed Green Salad with Garden Lettuce, Cucumbers, Tomatoes, Chopped Walnuts, Shredded Colby Cheese and Sweet Oil and Vinegar Dressing (salad dressing recipe in the June 8, 2009 post); Cheesy Kohlbari and Smoked Ham Casserole
Evening Snack: Cheeses, grapes, salami, dark chocolate and wine
Tuesday, June 30, 2009
I looked on line for some remedies. I've tried most of them. First, keep taking her off of the nest. Then, put ice cubes under her. Put her in a separate cage so she can't get on the nest. With this one you are suppose to put the cage up in the air so that the wind blows under her. The last one I saw was dunk her bottom in ice water. I've tried all of these except for the separate cage, because that makes more work for me, providing separate food and water for her. Yes, I even dunked her bottom in ice water, twice. She did not like it at all, but shortly thereafter she was back on the nest.
I'm ready to have her for dinner. I'm open to suggestions, though.
Breakfast: Eggs Scrambled with Spring Onions and Grated Cheese, Uncured Bacon, Gogurt with Blueberries
Main Meal: "Spinach" Salad with Onions, Carrots, Chopped Pecans, and Homemade Honey Mustard Dressing; Grilled Pork Chops seasoned with Homemade Seasoned Salt; Peas and Minced Garlic Sauteed in Butter and Olive Oil; Apple with Peanut Butter
Evening Snack: Salami, Cheeses, Grapes, Wine, and Dark Chocolate
It's "Spinach" Salad because it's made with a spinach imposter. Spinach does not grow well in the Summer, in fact, all of mine has bolted. But this year I tried something new, called New Zealand Spinach. It's suppose to grow all Summer without bolting, and taste like Spinach. So far we like it. It has a little greener taste than Spinach, but the plants are growing well, and it's tender and nice. I like it very much with this Honey Mustard Dressing.
Honey Mustard Salad Dressing
1 1/2 cups Mayonnaise
1/2 cup Honey
1/4 cup Dijon Mustard
Mix all ingredients together. Chill.
Saturday, June 27, 2009
The problem with all of this is that raw milk is illegal to buy or sell in Maryland. So, I bought my own goats. I can have raw milk, raw milk yogurt, raw milk ice cream and raw milk cheeses, both fresh cheeses and aged. Also, because I control how the goats are fed and handled, I know the milk is as good as it can be. And it is. It tastes like melted ice cream, especially early in the girls' lactation, when the fat is extra high. Nigerian Dwarf goats are prized for their especially sweet milk with high butterfat. My girls sure live up to their reputation.
I chose goats over a cow because I would have needed a lot more pasture for a cow, and I would have had way too much milk. Also, I didn't like the idea of having to handle a large animal. I chose miniature dairy goats because I have a very small pasture for them (only 1/5 of an acre) and I wanted them to have plenty of room. They do. I really love my little goats that only come up to my knee and weigh about 60-70 pounds. When one of them accidentally steps on my toe, it's no big deal. And that does happen. It would be a very big deal if a full grown cow stepped on my toe!!
The next event on our goat calendar is rebreeding in late October for Spring kids. Every year the does have to be bred in order to "freshen" the milk for another year. I'll give them two months off when they are "dry" (no milk), the last two months of their pregnancy. Then they'll give birth in the Spring, and I'll be off again for another year of delicious milk!
Breakfast: Uncured Bacon, Over-easy Eggs fried in butter, Gogurt with Fresh Blueberries
Main Meal: Green and Red Leaf Lettuce Salad with Crumbled Pecans, Sliced Spring Onions, and Sweet Oil and Vinegar Dressing (see June 8, 2009 post for recipe); Grilled Chicken Thighs with Homemade Seasoned Salt; Swiss Chard Bake
Evening Snack: Leftover Grass-fed Pot Roast (see June 9, 2009 post for recipe), Fresh Garden Carrots and Celery dipped in Sour Cream Ranch Dip, Wine, Goat Ice Milk with Chocolate Syrup
Swiss Chard Bake
1 1/2 lbs. Swiss Chard - cleaned, ribs removed, cut into small pieces
1/2 onion, minced
2 T butter
1 cup eggs, well beaten
1 cup whole milk
1/2 t. salt
few drops of pepper sauce
2 cups (4 oz) shredded cheese, or 8 oz. soft goat cheese
Melt butter in large skillet, add Swiss Chard slowly until all is in the pan and it has wilted. Cook for a few minutes until just tender. Butter a 2 quart casserole dish. Place the cooked Swiss Chard in the dish, sprinkle the onion over, and cover with the cheese.
Mix together the beaten egg, milk, salt, and pepper sauce and pour on top of the Swiss Chard, onions and cheese. Bake about an hour or so at 350 degrees until lightly browned and set.
Note: I like this recipe because I can use the abundant Swiss Chard from my garden along with my own onions, eggs, milk, and cheese!
Monday, June 22, 2009
My dad built the ladder last year when I first got the goats, and that worked fine for awhile. But when they each got a few months pregnant in the winter they had a hard time getting up on the spools, so I asked him to build the steps. They learned very quickly that even with their very big tummies they could get up on the spools easily with the steps.
Friday, June 12, 2009
The brown chicken is a Partridge Plymouth Rock, the white chicken is a Delaware, the light brown and white is called Salmon Favorelle, and the black is an Australorp.
We originally purchased sixteen chickens; we've eaten six of them, ranging from pretty tough to yummy. The last two were yummy after my eighty-nine year old mom told me how her mom use to cook the live chickens they use to get. She said to boil them first until tender, let them drain, then roll in flour, salt, and pepper, and brown in oil. That worked nicely.
Tuesday, June 9, 2009
Breakfast: Goat Cheese Quiche, Uncured Pork Kielbasa, Gogurt with Raspberries
Main Meal: Caesar Salad with Shredded Ricotta Salata, Grass Fed Crock Pot Roast with Carrots and Leeks, Apple with Peanut Butter
Evening Snack: Salami and Assorted Cheeses, Grapes, Wine, Soft Goat Cheese with Strawberries
Grass Fed Crock Pot Roast with Carrots and Leeks
1 1/2 to 2 lb. Grass Fed Chuck Roast, sliced into two steaks
3-4 carrots, cut into chunks
1 large or 2 small leeks, trimmed and sliced
1/2 medium onion, chopped or sliced
2 T white flour
1 t. Herbs de Provence
1 c. beef broth (I use "Better than Boullion") - hot
Salt and Pepper to taste (be sure and taste first, as the bacon is salty so you might not need any salt)
Melt about 2 T of the bacon drippings in a large stainless steel skillet until hot. Brown the chuck steaks on each side and then put in a 3 or 3 1/2 quart crockpot. Put more bacon fat in the pan and brown the onions, leeks, and carrots, and then put in crockpot with chuck steaks. Melt another 2 T of bacon fat in skillet until hot and slowly stir in the 2 T flour until bubbly and smooth. Very slowly stir in the 1 c. of hot beef broth. You should have a nice thick gravy. Add about a teaspoon of Herbs de Provence and pour the gravy over the meat and vegetables in the crockpot. Using a spatula, pull the two steaks up so that the vegetables are at the bottom of the crockpot with the steaks on top. Cook on "high" for about three hours or until a fork goes easily into the meat. If you are using a chuck roast that is not grass fed it will probably take a little longer. Check your seasonings. Serve the steaks with the vegetables on the side. One or two small potatoes, peeled and cut into quarters could be added with the vegetables. Enjoy! Makes 2-4 servings, depending on your appetite!
Monday, June 8, 2009
Saturday, June 6, 2009
The Stella d'Oro Daylilies are doing well this year.
The Hosta Garden, above, turned out really pretty. It's a shady area we could never seem to decide how to plant. And at left my garden angel sign, welcoming one and all to the vegetable garden.
Wednesday, June 3, 2009
I picked more peas, some leeks that overwintered, leaf lettuce, and spring onions today. The garden is looking really nice, just a few bugs on the pole beans and cabbage; quite a few bugs on the eggplants.
I sent my dad home with a head of cabbage, a couple of salads worth of Romaine, some spring onions, and a dozen eggs.
Breakfast: Homemade Pork Sage Sausage, Pumpkin Breakfast Bake, Gogurt with Cherries
Lunch: Leaf lettuce salad with spring onions, strawberries, crumbled goat cheese and oil and vinegar dressing; Cod sauteed in butter with leeks and garlic and finished with a simple white sauce; Peas and Leeks sauteed in olive oil and butter
Evening Snack: Crudites with a ranch goat cheese dip, General Tso's Chicken (from Whole Foods), Wine, Dark Chocolate
This afternoon I trimmed the goat's hooves. They DO NOT LIKE TO HAVE THIS DONE! They try to pull their hooves away, but I hold on until they stop. (I can't let them think they are in control.) I trim their hooves every 4-6 weeks. They get up on the milkstand and I feed them, but it's just not enough to keep them happy. It's a real workout for me, holding on!
I collected eight eggs today, so far. Sometimes I'll get one late in the day, but most of the eggs are usually laid by early afternoon. I have ten chickens, but only two nest boxes. They usually all try to get in the same one. Sometimes there are three chickens in the one box at the same time. It's really comical.
Pumpkin Breakfast Bake:
1 regular size can pumpkin (not pumpkin pie mix)
8 oz. soft goat cheese (or cream cheese)
1 cup of eggs
1 t. liquid Stevia (or 2/3 c. Splenda Measure)
1/4 c. raw sugar (if using the Stevia)
1/4 t. nutmeg
1 t. cinnamon
1/2 t. salt
Combine all ingredients using a mixer. Pour batter into a buttered glass pie pan. Bake at 350 degrees for about 40 minutes or until center is done.
I cut this into eight servings, then freeze meal-size packages. I take it out the evening before I need it and then microwave it in the morning so that it's warm. YUM.
Tuesday, June 2, 2009
For the summer, while Eddie is working on the house remodeling, we've been having our main meal in the early afternoon, with just snacks and wine in the evening. Here's today's menu, a pretty typical day:
Breakfast: Thick sliced uncured bacon, Goat Cheese Quiche, Gogurt with Blueberries
Main Meal: Caesar Salad, No Noodle Lasagna, Sauteed Swiss Chard
Evening Snack: Assorted Cheeses and Salami, Grapes, Wine, Strawberries with Goat Milk Ice Cream
We usually share an apple at the main meal too, dipped in peanut butter, but were too full today to have that.
Many of the things we eat were produced/grown right here: the eggs, cheese, and milk in the quiche; the yogurt; the Romaine and the Ricotta Salata cheese in the Caesar Salad; the Ricotta and Mozzarella in the Lasagna; the Swiss Chard; some of the cheeses in the evening snack; the strawberries; and most of the ingredients for the Goat Milk Ice Cream.
Needless to say, I spend an absolutely enormous amount of time in the kitchen. That's OK, because I really enjoy it. I spent several hours this morning picking and preparing produce for today's menus and making the lasagna. This afternoon I made a one gallon batch of Ricotta Cheese which I will press overnight to turn into Ricotta Salata, a hard cheese which can be sliced or grated like Parmesan, but takes way, way, less time.
We're trying to reach the place where virtually everything (within reason) that we eat is produced or grown right here. Obviously we'll always need to purchase some spices, oils, salt and pepper, etc. We have a long way to go, but half the fun is the journey!
Monday, June 1, 2009
We have a rabbit trying to set up house in the vegetable garden. She's dug three holes so far, in the leaf lettuce, under the beets, and under the Romaine. We put some fencing over the gate so that she can't get in. Hopefully this will discourage her from nesting in the produce...
This morning I made Crustless Goat Cheese Quiche. Turned out great. It's made with my farm fresh eggs, homemade soft goat cheese, goat milk, minced garlic, chives, salt, pepper, and butter for the pan.
I was pleased today at lunch. We had a delicious salad made with lettuce, spring onions, and strawberries, all from the garden, with crumbled goat cheese on top. We also had the first snap peas of the year, sauteed in butter, olive oil, and garlic. Yum.
I spent some time today cleaning up the yard, weeding and trimming trees. I also tied up the peas again, they are about five feet tall so far.
I plan to chronicle what I'm planting, cooking, etc. Hopefully someone will find my musings interesting!